Can I substitute ingredients in the enchilada bowls?

Yes, you can easily make substitutions in this recipe! For instance, if you need a dairy-free option, replace cottage cheese with a plant-based yogurt or cheese. Additionally, you can swap rotisserie chicken for cooked turkey or even a vegetarian protein option like lentils.

How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place it in the microwave for a minute or until warm.

Are these enchilada bowls healthy?

Absolutely! These bowls are high in protein thanks to ingredients like cottage cheese and chicken, and they offer a variety of vegetables, making them not only healthy but also satisfying.

Can I make these enchilada bowls vegetarian?

Certainly! To make this dish vegetarian, replace the chicken with black beans or lentils for a good source of protein, maintaining the recipe's nourishing quality.

What toppings can I use for the enchilada bowls?

You can customize your enchilada bowls with a variety of toppings, such as fresh cilantro, avocado slices, Greek yogurt, or even fresh salsa, which adds both flavor and dimension!

The Best High-Protein Chicken Cottage Cheese Enchilada Bowls

Ingredients

Scale

1 cup low-fat cottage cheese (blended for texture, optional)
4 tablespoons enchilada sauce
4 oz rotisserie chicken breast, shredded
4 tablespoons taco seasoning (or 1 packet)
1 cup red bell pepper, diced
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)

Cook Mode Prevent your screen from going dark

Instructions

Blend the cottage cheese and enchilada sauce together until smooth to create a creamy base.
In a mixing bowl, combine the cottage cheese mixture with shredded chicken and taco seasoning, ensuring everything is evenly coated.
Fold in the diced red bell pepper, drained corn, and rinsed black beans until well combined.
Divide the mixture evenly into two microwave-safe bowls and top with shredded cheese.
Microwave for about 1–2 minutes, or until the cheese is melted and everything is warmed through.
Garnish with fresh cilantro, avocado slices, and a dollop of Greek yogurt or sour cream before serving.

Notes

For a low-carb option, consider using cauliflower rice instead of beans or corn. You can also replace cottage cheese with Greek yogurt for a tangy flavor.

Author: Benjamin Scott
Prep Time: 10 minutes
Cook Time: 2 minutes
Category: Main Course
Method: Microwaving
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 450mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 30g
Cholesterol: 70mg