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Chicken Cottage Cheese Enchilada Bowls

Chicken Cottage Cheese Enchilada Bowls: Protein-Packed Bliss

Savory Chicken Cottage Cheese Enchilada Bowls are loaded with protein and flavor, making weeknight dinners delicious and easy.
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Prep Time 15 minutes
Cook Time 10 minutes
Blending Time 1 minute
Total Time 26 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 1 cup Low-Fat Cottage Cheese Substitute with full-fat for a richer flavor.
  • 1 cup Enchilada Sauce Both store-bought and homemade work well.
  • 2 cups Rotisserie Chicken Breast Shredded turkey or tofu makes a great alternative.
  • 1 packet Taco Seasoning Consider homemade blends for a personal touch.
  • 1 medium Red Bell Pepper Swap for zucchini or sautéed spinach if desired.
  • 1 cup Canned Corn Use frozen corn for a convenient option.
  • 1 cup Black Beans Swap with other beans for more variety.
  • 1 cup Shredded Cheese Choose a Mexican blend for authentic flavor.
For Garnishes
  • 1 tablespoon Chopped Cilantro Optional but adds a pop of flavor.
  • 1 medium Avocado Slices Guacamole can be used as a substitute.
  • 1 cup Greek Yogurt or Sour Cream Opt for dairy-free versions if needed.

Equipment

  • food processor
  • Mixing Bowl
  • Microwave

Method
 

Step-by-Step Instructions
  1. If you prefer a creamier texture, blend cottage cheese with half of the enchilada sauce in a food processor until smooth, about 30 seconds.
  2. Combine blended (or unblended) cottage cheese with shredded rotisserie chicken and taco seasoning in a mixing bowl. Mix thoroughly for 1–2 minutes.
  3. Stir in diced red bell pepper, canned corn, and black beans into the mixture.
  4. Divide mixture between two microwave-safe bowls, sprinkle shredded cheese on top, and heat in the microwave for 1–2 minutes.
  5. Remove from microwave, let cool for a minute, and garnish with chopped cilantro, avocado slices, and Greek yogurt or sour cream. Serve warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 39gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 1500IUVitamin C: 60mgCalcium: 300mgIron: 3.5mg

Notes

Consider batch cooking and storing for quick lunches throughout the week. You can also wrap leftovers in tortillas for enchiladas.

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