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High protein chicken cottage cheese enchilada bowls on a plate

High Protein Chicken Cottage Cheese Enchilada Bowls

A hearty, protein-packed dish that combines tender shredded chicken, creamy cottage cheese, and savory black beans, all baked in zesty enchilada sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast
  • 1 tablespoon olive oil or cooking spray
  • 1 cup cottage cheese (2% or 4% recommended for best texture)
  • 15 oz black beans (1 can, rinsed and drained)
  • 1 cup corn (frozen or canned)
  • 1 cup enchilada sauce
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded Mexican cheese blend
  • Fresh cilantro (for garnish, optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or butter.
  2. Season the chicken breasts with salt, black pepper, and half of the cumin and chili powder (1/2 teaspoon each).
  3. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil or cooking spray.
  4. Once the oil shimmers, add the seasoned chicken and cook for 6-7 minutes on each side until the internal temperature reaches 165°F and the juices run clear.
  5. Let the chicken rest for 5 minutes on a cutting board, then shred it using two forks.
Mixing
  1. In a large mixing bowl, combine the cottage cheese, black beans, corn, enchilada sauce, remaining cumin and chili powder (1/2 teaspoon each), garlic powder, onion powder, and half of the shredded cheese.
  2. Mix until well combined and creamy.
  3. Fold in the shredded chicken until evenly distributed throughout the mixture.
Baking
  1. Transfer the mixture to the prepared baking dish and spread it evenly.
  2. Top with the remaining cheese, ensuring to cover the entire surface.
  3. Bake at 375°F for 20-25 minutes until the edges are bubbling vigorously, the cheese is fully melted, and golden brown spots form on top.
  4. Let it rest for 5 minutes before serving. Garnish with fresh cilantro if desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish freezes well; just make sure to store it in a freezer-safe container.