Go Back
–+ servings
Chicken Cottage Cheese Enchilada Bowls

Savory Chicken Cottage Cheese Enchilada Bowls for Quick Dinners

Delicious Chicken Cottage Cheese Enchilada Bowls pack 39 grams of protein, perfect for quick dinners that are both nutritious and customizable.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Chicken, Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Low-Fat Cottage Cheese Blend for a smoother texture
  • 1 cup Enchilada Sauce Red or green varieties work well
  • 2 cups Rotisserie Chicken Breast Grilled chicken or tofu can be substituted
  • 1 tbsp Taco Seasoning Adjust based on your heat preference
  • 1 cup Red Bell Pepper Fresh or sautéed options are delicious
  • 1 cup Canned Corn Ensure it’s well-drained
  • 1 cup Black Beans Always rinse and drain before adding
  • 1 cup Shredded Cheese (Mexican Blend or Cheddar) Consider low-fat or dairy-free options
For the Toppings
  • 1/4 cup Chopped Cilantro Fresh garnish
  • 1 avocado Avocado Slices Adds a creamy texture and healthy fats
  • 1/2 cup Greek Yogurt or Sour Cream Optional toppings for added creaminess

Equipment

  • Food Processor
  • Mixing Bowl
  • Microwave

Method
 

Step‑by‑Step Instructions
  1. Blend together low-fat cottage cheese and enchilada sauce in a food processor until smooth.
  2. In a large bowl, combine the cottage cheese mixture with rotisserie chicken and taco seasoning.
  3. Fold in diced red bell pepper, corn, and black beans.
  4. Spoon mixture into microwave-safe bowls, top with shredded cheese, and microwave for 1-2 minutes until cheese is melted.
  5. Garnish with cilantro, avocado slices, and a dollop of Greek yogurt or sour cream before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 39gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

These enchilada bowls can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat gently to preserve texture.

Tried this recipe?

Let us know how it was!