Creamy Chicken Cottage Cheese Enchilada Bowls
A warm, comforting dish featuring creamy cottage cheese, tender chicken, vibrant vegetables, and zesty enchilada sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: High Protein
Ingredients
Scale
- 2 cups cottage cheese
- 1 cup enchilada sauce
- 2 cups shredded rotisserie chicken
- 1 cup chopped bell peppers
- 1 cup chopped spinach
- 1 medium zucchini
- 1 jalapeño (to taste)
Instructions
- Gather your ingredients on the kitchen counter.
- Prepare the veggies by chopping bell peppers and zucchini, and roughly chop the spinach.
- Sauté the vegetables in a large skillet over medium heat for about 5 minutes.
- Mix in the greens by adding the chopped spinach and sautéing for another 2-3 minutes.
- Combine the shredded rotisserie chicken and gently fold in the cottage cheese.
- Add the enchilada sauce and let cook for about 2 minutes until heated through.
- Serve the mixture in bowls and enjoy hot.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat carefully to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg