High Protein Chicken Cottage Cheese Enchilada Bowls

High Protein Chicken Cottage Cheese Enchilada Bowls

A delicious and nutritious meal packed with flavor and protein, perfect for busy weeknights or meal prep.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
1 cup cottage cheese Greek yogurt can be used as a substitute.
1 cup enchilada sauce Choose spicy or mild based on preference.
1 cup black beans, drained and rinsed Pinto beans can be used as an alternative.
1 cup corn kernels Fresh or frozen corn can be used.
1 cup shredded cheese Cheddar or Mexican blend works well.

Spices & Seasoning

1 teaspoon cumin
1 teaspoon chili powder
to taste Salt and pepper

Garnish & Serving

to taste Fresh cilantro For garnish.
as needed Tortillas Optional, for serving.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine shredded chicken, cottage cheese, black beans, corn, cumin, chili powder, salt, and pepper. Mix well until all ingredients are fully combined.
In a baking dish, spread a layer of enchilada sauce at the bottom to prevent sticking and add flavor.
Spoon the chicken mixture into bowls or tortillas and place them in the baking dish.
Pour the remaining enchilada sauce over the bowls and sprinkle with shredded cheese to create a cheesy topping.

Baking

Cover the dish with foil and bake for 20 minutes to allow the flavors to meld.
Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Garnish with fresh cilantro and serve warm.

Notes

Leftover enchilada bowls store well in the refrigerator for up to 3-4 days. For longer storage, freeze in an airtight container. Thaw overnight before reheating.