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