High-Protein Chicken Cottage Cheese Enchilada Bowls Recipe

Introduction

Enjoy a flavorful and protein-packed meal with these High-Protein Chicken Cottage Cheese Enchilada Bowls. Combining creamy cottage cheese with savory chicken and fresh veggies, this dish is quick to prepare and 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 (drain well before use)
• 1 can black beans (rinse and drain before use)
• 1 cup shredded cheese (Mexican blend or cheddar; substitute with low-fat or dairy-free options if preferred)
• 1/4 cup chopped cilantro
• 1 medium avocado (sliced)
• 1/2 cup Greek yogurt or sour cream (optional)

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.
3. Step 3: Gently fold in the diced red bell pepper, drained corn, and rinsed black beans.
4. Step 4: Portion the mixture into microwave-safe bowls, sprinkle shredded cheese on top, and heat in the microwave for 1 to 2 minutes until cheese is melted and everything is warmed through.
5. Step 5: Top with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream if desired. Serve immediately.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the mixture.
• Use a dairy-free cheese and yogurt alternative to make this dish vegan-friendly when substituting chicken with tofu.
• Sauté the red bell pepper before adding for a softer, sweeter flavor.
• Leftovers can be enjoyed cold or reheated gently on the stove to maintain texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove to prevent the cheese from becoming rubbery. Add fresh avocado slices and a little extra cilantro when serving again for a fresh taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie?

Yes, grilled or baked chicken breast works well as a substitute. Just shred or dice it before mixing with the other ingredients.

Is it okay to skip the cheese or use a non-dairy alternative?

Absolutely. You can omit the cheese or use your favorite dairy-free cheese alternative to suit dietary preferences or allergies.

High-Protein Chicken Cottage Cheese Enchilada Bowls Recipe

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★★★★★

4.4 from 84 reviews

This High-Protein Chicken Cottage Cheese Enchilada Bowl combines creamy blended cottage cheese with shredded rotisserie chicken, vegetables, and enchilada sauce for a quick, nutritious, and delicious meal. Perfect for a high-protein diet, this no-fuss bowl uses simple ingredients and is ready in minutes, making it ideal for busy weeknights or easy meal prep.

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

Ingredients

Scale 1x2x3x

Base Mixture

• 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)

Vegetables & Add-ins

• 1 medium Red Bell Pepper (Diced, fresh or sautéed)
• 1 can Canned Corn (Drain well before use)
• 1 can Black Beans (Rinse and drain before use)

Toppings

• 1 cup Shredded Cheese (Mexican Blend or Cheddar, or low-fat/dairy-free options)
• 1/4 cup Chopped Cilantro
• 1 medium Avocado (Sliced)
• 1/2 cup Greek Yogurt or Sour Cream (Optional)

Instructions

1. Preparation: Gather all ingredients and equipment, including a food processor and microwave-safe bowls.
2. Blend Cottage Cheese and Enchilada Sauce: In a food processor, blend 1 cup of low-fat cottage cheese with 1 cup of enchilada sauce until the mixture becomes smooth and velvety, creating a creamy base for the dish.
3. Combine Chicken and Seasoning: In a large bowl, mix the blended cottage cheese and enchilada sauce mixture with 2 cups of shredded rotisserie chicken breast and 1 packet of taco seasoning. Stir well to evenly distribute the seasoning.
4. Fold in Vegetables: Gently fold in the diced red bell pepper, drained canned corn, and rinsed black beans to add texture and flavor to the mixture.
5. Assemble and Heat Bowls: Portion the mixture into microwave-safe bowls, sprinkle 1 cup of shredded cheese evenly over each bowl, and heat in the microwave for 1-2 minutes until the cheese melts and the bowl is warmed through.
6. Garnish and Serve: Top each bowl with chopped cilantro, fresh avocado slices, and a dollop of Greek yogurt or sour cream if desired for added creaminess and freshness. Serve immediately.

Notes

• For a vegan option, substitute rotisserie chicken with grilled tofu and use dairy-free cheese and sour cream.
• Adjust taco seasoning to taste, especially if using homemade seasoning blends.
• To make the dish spicier, add chopped jalapeños or hot sauce as a topping.
• Use fresh or lightly sautéed red bell pepper according to preference.
• Microwave times may vary depending on your appliance; heat until cheese is melted and food is hot throughout.

Keywords: high-protein, chicken enchilada bowl, cottage cheese, quick meal, healthy dinner, Mexican-inspired, microwave recipe, low-fat