High-Protein Chicken Cottage Cheese Enchilada Bowls Recipe

Introduction

This High-Protein Chicken Cottage Cheese Enchilada Bowl is a flavorful and nutritious meal that’s quick to prepare. Packed with lean protein and vibrant ingredients, it’s perfect for a satisfying lunch or dinner.

Ingredients

• 1 cup Low-Fat Cottage Cheese Blend (for smoother texture)
• 1 cup Enchilada Sauce (store-bought or homemade)
• 2 cups Rotisserie Chicken Breast (substitute with grilled chicken or tofu if needed)
• 1 packet Taco Seasoning (adjust to taste)
• 1 medium Red Bell Pepper, diced (fresh or sautéed)
• 1 can Canned Corn, drained well
• 1 can Black Beans, rinsed and drained
• 1 cup Shredded Cheese (Mexican Blend or Cheddar; substitute with low-fat or dairy-free options if preferred)
• 1/4 cup Chopped Cilantro (for garnish)
• 1 medium Avocado, sliced (for garnish)
• 1/2 cup Greek Yogurt or Sour Cream (optional, for garnish)

Instructions

1. Step 1: Blend the cottage cheese and enchilada sauce together in a food processor until smooth and velvety.
2. Step 2: In a large bowl, combine the blended cottage cheese mixture with the shredded rotisserie chicken and taco seasoning. Mix well.
3. Step 3: Gently fold in the diced red bell pepper, drained canned corn, and rinsed black beans until evenly distributed.
4. Step 4: Portion the mixture into microwave-safe bowls. Sprinkle shredded cheese evenly on top.
5. Step 5: Heat the bowls in the microwave for 1 to 2 minutes, until the cheese melts and the filling is heated through.
6. Step 6: Remove from the microwave and top with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream if desired. Serve warm.

Tips & Variations

• For a vegetarian option, substitute the chicken with grilled tofu or additional beans.
• Use a mild enchilada sauce to keep the dish family-friendly or a spicy one to add a kick.
• Try adding cooked quinoa or brown rice for extra fiber and texture.
• To reduce sodium, use low-sodium canned beans and corn, and make your own enchilada sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through, adding a splash of water if needed to keep the filling moist. For best freshness, add avocado slices and Greek yogurt just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, cooked shredded chicken works perfectly. You can grill, roast, or poach chicken breasts and shred them before combining with the other ingredients.

Is this dish suitable for freezing?

While you can freeze the filling mixture before adding cheese and garnishes, the texture of avocado and dairy toppings may change after freezing. It’s best to freeze in portions and add fresh toppings after reheating.

High-Protein Chicken Cottage Cheese Enchilada Bowls Recipe

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★★★★★

4.9 from 133 reviews

High-Protein Chicken Cottage Cheese Enchilada Bowls are a nutritious and flavorful meal combining creamy cottage cheese blended with enchilada sauce, shredded rotisserie chicken, and a mix of fresh vegetables and beans. This quick and easy recipe uses simple blending and microwaving techniques to create a comforting, protein-packed dish perfect for lunch or dinner.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 2 minutes
• Total Time: 12 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Blending
• Cuisine: Mexican-inspired
• Diet: Low Fat

Ingredients

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For the Filling

• 1 cup Low-Fat Cottage Cheese
• 1 cup Enchilada Sauce (store-bought or homemade)
• 2 cups Rotisserie Chicken Breast (substitute with grilled chicken or tofu, if needed)
• 1 packet Taco Seasoning (adjust to taste)
• 1 medium Red Bell Pepper (diced, fresh or sautéed)
• 1 can Canned Corn (drain well before use)
• 1 can Black Beans (rinsed and drained)
• 1 cup Shredded Cheese (Mexican Blend or Cheddar; substitute with low-fat or dairy-free options if preferred)

For the Garnish

• 1/4 cup Chopped Cilantro
• 1 medium Avocado (sliced)
• 1/2 cup Greek Yogurt or Sour Cream (optional)

Instructions

1. Blend the Cottage Cheese and Enchilada Sauce: In a food processor, blend the cottage cheese and enchilada sauce together until smooth and velvety to create a creamy base for the filling.
2. Combine with Chicken and Seasoning: In a large bowl, mix the blended cottage cheese mixture with the shredded rotisserie chicken and taco seasoning until evenly combined.
3. Fold in Vegetables and Beans: Gently fold in the diced red bell pepper, drained canned corn, and rinsed black beans to add texture and flavor to the filling.
4. Assemble and Heat: Portion the mixture into microwave-safe bowls, sprinkle shredded cheese on top, and heat in the microwave for 1 to 2 minutes until the cheese melts and the filling is heated through.
5. Garnish and Serve: Top each bowl with chopped cilantro, avocado slices, and optionally a dollop of Greek yogurt or sour cream before serving.

Notes

• This recipe is highly versatile—substitute rotisserie chicken with grilled chicken or tofu for vegetarian options.
• Use low-fat or dairy-free cheese and yogurt alternatives to reduce fat content.
• The enchilada sauce can be homemade or store-bought; adjust seasoning to taste for spiciness.
• Microwave times may vary depending on your appliance; heat until filling is hot and cheese is melted.
• For extra heat, add chopped jalapeños or a dash of hot sauce before serving.

Keywords: high protein, chicken, cottage cheese, enchilada bowls, healthy, quick meal, Mexican, protein packed, easy recipe