Description
A nutritious twist on traditional enchiladas, these High-Protein Chicken Cottage Cheese Enchilada Bowls combine shredded chicken, cottage cheese, and vibrant vegetables for a comforting and healthy meal.
Ingredients
Scale
- 1 cup cooked chicken, shredded
- 1 cup cottage cheese
- 1 cup enchilada sauce
- 1 cup cooked rice or quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup shredded cheese (cheddar or Mexican blend)
- Chopped cilantro (for garnish)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Combine in a large mixing bowl the shredded chicken, cottage cheese, rice or quinoa, black beans, corn, and half of the enchilada sauce.
- Season the mixture with salt and pepper to taste.
- Spread the remaining enchilada sauce on the bottom of a baking dish.
- Spoon the chicken and cottage cheese mixture into bowls or individual servings.
- Top with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving. Enjoy your healthy meal!
Notes
Use leftover rotisserie chicken to save time and experiment with different vegetables for added flavor. Adjust the spice level by adding jalapeños for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: main course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg