Cottage Cheese Enchilada Bowl

Cottage Cheese Enchilada Bowl

A delicious and nutritious twist on traditional enchiladas, combining creamy cottage cheese with chicken and zesty salsa for a high-protein meal.

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Prep Time 10

Cook Time 3

Total Time 13

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

1/2 cup low-fat (2% milkfat) cottage cheese Provides a creamy texture and protein.
1/3 cup cooked rotisserie chicken, chopped Saves prep time.
2 1/2 tablespoons medium chunky salsa Adds flavor and moisture.
1/4 cup green bell pepper, chopped Brings freshness.
1 teaspoon sugar-free taco seasoning For flavor.
1-2 pinches cayenne powder Adjust to taste for heat.
3 tablespoons shredded Mexican cheese blend For topping.
1/4 cup avocado, diced Optional topping.

Method

Preparation

In a bowl, mix the cottage cheese, chopped chicken, salsa, chopped green bell pepper, taco seasoning, and cayenne powder. Stir until well combined.
Transfer the mixture to a microwave-safe dish and heat on high for about 1-2 minutes or until warmed through.
Sprinkle the shredded Mexican cheese blend over the top and return to the microwave for another 30 seconds, just until the cheese melts.
Remove from the microwave, and if desired, add diced avocado on top. Serve warm.

Notes

To get a smoother consistency, use an immersion blender directly in the cottage cheese container. Do not overcook the cheese; heat just until melted. Add a squeeze of fresh lime juice before serving for extra flavor.