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High-protein chicken enchilada bowls with cottage cheese topped with fresh ingredients.

High-Protein Chicken Cottage Cheese Enchilada Bowls

A nutritious and flavorful meal featuring shredded chicken, cottage cheese, black beans, and corn, all baked in zesty enchilada sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded chicken Use pre-cooked rotisserie chicken for convenience.
  • 1 cup cottage cheese Can substitute with Greek yogurt for a creamier texture.
  • 1 can black beans, rinsed and drained Use canned for quick preparation.
  • 1 cup corn, frozen or canned If using frozen, no need to thaw before using.
  • 1 cup enchilada sauce Use store bought or homemade.
Spices and Seasoning
  • 1 teaspoon cumin
  • 1 teaspoon chili powder Adjust to heat preference.
  • to taste Salt and pepper
For Serving
  • as needed Tortilla chips or tortillas Optional, for serving.
  • as needed Chopped cilantro For garnish.

Method
 

Preparation
  1. In a large mixing bowl, combine the shredded chicken, cottage cheese, black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper.
  2. Stir until everything is well mixed.
  3. Transfer the mixture to a baking dish and spread it out evenly.
Baking
  1. Bake in a preheated oven at 350°F (175°C) for 20 minutes or until heated through.
Serving
  1. Serve warm with tortilla chips or rolled in tortillas, and garnish with chopped cilantro.

Notes

For a vegetarian option, substitute chicken with sautéed mushrooms or zucchini. For a cheesier dish, add shredded cheese before baking.
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