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–+ servings
Isabella

High-Protein Chicken Cottage Cheese Enchilada Bowls made easy!

A delicious and nutritious high-protein meal featuring chicken and cottage cheese, perfect for a satisfying dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 cup cottage cheese
  • 1 cup enchilada sauce
  • 1 cup black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 1 avocado diced
  • 1/4 cup fresh cilantro chopped
  • Salt and pepper to taste
  • 4 cups cooked brown rice or quinoa

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, cottage cheese, black beans, corn, chili powder, cumin, garlic powder, salt, and pepper. Mix until well combined.
  3. In a 9x13-inch baking dish, spread half of the enchilada sauce on the bottom.
  4. Layer half of the cooked rice or quinoa over the sauce.
  5. Spoon the chicken and cottage cheese mixture evenly over the rice.
  6. Pour the remaining enchilada sauce over the top of the chicken mixture.
  7. Sprinkle the shredded cheddar cheese evenly over the sauce.
  8. Cover the baking dish with aluminum foil and bake for 20 minutes.
  9. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  10. Remove from the oven and let cool for a few minutes. Top with diced avocado and chopped cilantro before serving.

Nutrition

Serving: 1bowlCalories: 360kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 600mgFiber: 8gSugar: 3g

Notes

  • For a spicier kick, add diced jalapeños or a dash of hot sauce to the chicken mixture.
  • Substitute ground turkey or beef for the shredded chicken for a different flavor profile.

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