High-protein chicken enchilada bowls with cottage cheese, topped with fresh ingredients

High-Protein Chicken Cottage Cheese Enchilada Bowls

ByOlivia Carter
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why make this recipe

High-Protein Chicken Cottage Cheese Enchilada Bowls are a delicious and nutritious meal option. They are high in protein, thanks to the chicken and cottage cheese, which makes them great for fueling your day. This recipe is simple to make and perfect for a quick lunch or dinner. Plus, it offers a tasty way to enjoy classic Mexican flavors while keeping it healthy.

how to make High-Protein Chicken Cottage Cheese Enchilada Bowls

Ingredients:

  • 1 cup low-fat cottage cheese (blended for smoother texture, optional)
  • 4 tablespoons enchilada sauce
  • 4 oz rotisserie chicken breast, shredded
  • 4 tablespoons taco seasoning (or 1 package taco seasoning mix)
  • 1 cup red bell pepper, diced (fresh or sautéed)
  • 1/4 cup canned corn, drained
  • 1/4 cup black beans, rinsed and drained
  • 1 oz shredded cheese (Mexican blend or cheddar)
  • Chopped cilantro, for garnish
  • Avocado slices, for garnish
  • Greek yogurt or sour cream, for garnish

Directions:

  1. Blend the cottage cheese and enchilada sauce together if you’d like a smoother texture.
  2. In a small bowl, mix the cottage cheese mixture with shredded chicken and taco seasoning.
  3. Add the diced red bell pepper, corn, and black beans. Stir everything well to coat the veggies in the mixture.
  4. Divide the mixture into two microwave-safe bowls.
  5. Top each bowl with shredded cheese.
  6. Microwave for 1–2 minutes until the cheese melts and the mixture is warmed through.
  7. Garnish with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream.
  8. Enjoy your flavorful enchilada bowls!

how to serve High-Protein Chicken Cottage Cheese Enchilada Bowls

Serve these bowls hot, with your favorite toppings like cilantro, avocado, and a dollop of Greek yogurt or sour cream. They are perfect as a filling meal on their own, or you can pair them with a side of green salad or tortilla chips for some crunch.

how to store High-Protein Chicken Cottage Cheese Enchilada Bowls

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can easily reheat them in the microwave for a quick meal.

tips to make High-Protein Chicken Cottage Cheese Enchilada Bowls

  • For extra flavor, add some jalapeños or diced onions.
  • If you prefer more veggies, feel free to add zucchini or spinach.
  • To make it spicier, use spicy enchilada sauce or add diced green chilies.

variation

You can substitute the rotisserie chicken with shredded turkey or lean beef. If you’re vegetarian, swap the chicken for a mix of beans and diced vegetables.

FAQs

Q: Can I use regular cottage cheese instead of low-fat?
A: Yes, you can use regular cottage cheese. It might be a bit creamier, but it will still taste great!

Q: Can I prepare this recipe in advance?
A: Absolutely! You can prepare the mixture ahead of time and store it in the refrigerator. Just microwave when you’re ready to eat.

Q: Is this recipe gluten-free?
A: Yes, as long as you use gluten-free taco seasoning and enchilada sauce, this recipe is gluten-free.

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High-Protein Chicken Cottage Cheese Enchilada Bowls

  • Author: admin
  • Total Time: 17
  • Yield: 2 servings
  • Diet: High-Protein
Print Recipe

Description

Delicious and nutritious enchilada bowls high in protein, packed with classic Mexican flavors, and perfect for a quick lunch or dinner.

Ingredients

  • 1 cup low-fat cottage cheese (blended for smoother texture, optional)
  • 4 tablespoons enchilada sauce
  • 4 oz rotisserie chicken breast, shredded
  • 4 tablespoons taco seasoning (or 1 package taco seasoning mix)
  • 1 cup red bell pepper, diced (fresh or sautéed)
  • 1/4 cup canned corn, drained
  • 1/4 cup black beans, rinsed and drained
  • 1 oz shredded cheese (Mexican blend or cheddar)
  • Chopped cilantro, for garnish
  • Avocado slices, for garnish
  • Greek yogurt or sour cream, for garnish

Instructions

  1. Blend the cottage cheese and enchilada sauce together if you’d like a smoother texture.
  2. In a small bowl, mix the cottage cheese mixture with shredded chicken and taco seasoning.
  3. Add the diced red bell pepper, corn, and black beans. Stir everything well to coat the veggies in the mixture.
  4. Divide the mixture into two microwave-safe bowls.
  5. Top each bowl with shredded cheese.
  6. Microwave for 1–2 minutes until the cheese melts and the mixture is warmed through.
  7. Garnish with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream.
  8. Enjoy your flavorful enchilada bowls!

Notes

For extra flavor, add some jalapeños or diced onions. You can also substitute rotisserie chicken with shredded turkey or lean beef.

  • Prep Time: 15
  • Cook Time: 2
  • Category: Main Course
  • Method: Microwave
  • Cuisine: Mexican

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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