30-Minute Chicken Cottage Cheese Enchilada Bowls
A delightful explosion of flavors, these chicken enchilada bowls combine creamy cottage cheese, spicy enchilada sauce, and fresh vegetables for a quick and satisfying weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Healthy
Ingredients
Scale
- 1 cup low-fat cottage cheese
- 4 tbsp red enchilada sauce
- 4 oz rotisserie chicken breast, shredded
- 4 tbsp taco seasoning
- 1 cup red bell pepper, diced
- 1/4 cup canned corn, drained
- 1/4 cup black beans, rinsed and drained
- 1 oz shredded Mexican blend or cheddar cheese
- 2 tbsp chopped fresh cilantro
- 1/2 medium avocado, sliced
- 2 tbsp Greek yogurt or sour cream
Instructions
- Combine cottage cheese and enchilada sauce in a large bowl, mixing until smooth.
- Stir in the shredded chicken, taco seasoning, diced red bell pepper, corn, and black beans until evenly coated.
- Preheat your oven to 350°F (175°C).
- Transfer the mixture to a baking dish and spread it out evenly.
- Sprinkle the shredded cheese on top and bake for about 20 minutes, or until melted and bubbly.
- Remove from the oven and garnish with fresh cilantro, avocado slices, and a dollop of Greek yogurt or sour cream.
Notes
Feel free to customize the recipe by adding different vegetables or spices to fit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 30mg