High-Protein Chicken Cottage Cheese Enchilada Bowls

It’s no secret that I love cottage cheese for adding plenty of protein and a touch of creaminess to so many different dishes. Lately, the whole internet has been on a real cottage cheese kick, finding new and creative ways to enjoy one of my all-time favorite ingredients.

These enchiladas bowls are the perfect way to enjoy protein-packed cottage cheese enchiladas. With all of the flavors you love, minimal prep time, and amazing macros, these bowls are quick, delicious, and will actually keep you full until your next meal.

Whether you’re meal prepping for the next few days or looking for a quick lunch or dinner between meetings or activities, this simple recipe is a great one to keep in your back pocket.

Why You’ll Love This Cottage Cheese Enchiladas Bowl Recipe

• High in Protein: Each of these bowls contains a whopping 39 grams of protein, keeping you full and energized between meals.

• Quick and Easy: Because you’re relying on pre-cooked chicken, store-bought enchilada sauce, pre-mixed taco seasoning, and mostly canned veggies, this meal comes together in no time at all.

• Meal Prep Friendly: Assemble a few bowls at the beginning of the week and then just quickly reheat and garnish when you’re ready to eat.

• Super Flavorful: With enchilada sauce, taco seasoning, chopped cilantro, and more, this bowl packs a ton of flavor into one easy meal.

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: If you’d like, blend the cup of cottage cheese and enchilada sauce together in a high-speed blender, immersion blender, or food processor until smooth and creamy.

2. Add the chicken: In a small mixing bowl, combine the cottage cheese mixture, shredded chicken, and taco seasoning and stir to combine.

3. Add the veggies: Add the red bell pepper, corn, and black beans to the bowl and give everything a quick stir to coat the veggies in the cottage cheese mixture.

4. Heat it up: Divide the mixture into two microwave-safe bowls. Add shredded cheese to each, then microwave for 1-2 minutes until the cheese melts and the mixture is warmed through.

5. Garnish: Remove from the microwave and top the bowls with chopped fresh cilantro, creamy avocado slices, and a bit of sour cream or Greek yogurt. Enjoy!

Nutrition Info (Per Serving – Makes 2 Servings)

• Calories: 344

• Protein: 39g

• Carbs: 16g

• Fat: 14g

Swaps & Substitutions

• Use a different protein: Instead of rotisserie chicken, try grilled chicken, shredded turkey, cooked ground beef, turkey, or chicken, or tofu.

• Give it a kick: Stir in diced jalapeños, pickled jalapeños, or a little hot sauce for extra heat.

• Make it low-carb: Instead of the beans and corn, add extra peppers, sautéed zucchini, or other non-starchy veg.

• Add extra veggies: Try adding spinach, tomatoes, mushrooms, sautéed onions, cooked carrots, or whatever else you like for extra color and nutrition.

How to Make This Meal into Baked Cottage Cheese Chicken Enchiladas

If you’re looking for something that’s closer to more traditional enchiladas, here’s how to do it:

• Use your favorite tortillas: You can use grain-free tortillas, high-fiber tortillas, flour tortillas, or corn tortillas.

• Add the filling: Spoon a little bit of the enchilada filling into the center of each tortilla. Carefully roll tortillas and place each rolled tortilla in a large baking dish seam-side down.

• Finish the enchiladas: Top the tortillas with a thin layer of enchilada sauce and a sprinkle of low-fat Mexican-blend cheese (instead you can use monterey jack cheese, pepper jack, or whatever you like best).

• Bake: Bake the enchiladas at 350 degrees F until the cheese bubbles, top with your favorite toppings, and enjoy.

How to Meal Prep It

This recipe is a great one for meal prepping! You can keep your cottage cheese enchiladas bowls in the fridge in an airtight container for up to 3 days. Make sure to store any garnishes (especially avocado) separately, then heat, garnish, and eat for the best, freshest flavor.