Chicken Cottage Cheese Enchilada Bowls
A delightful twist on traditional enchiladas, these Chicken Cottage Cheese Enchilada Bowls are healthy, protein-packed, and perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: High Protein
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cottage cheese
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup enchilada sauce
- Tortillas (for serving)
- Chopped cilantro (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Mix the shredded chicken, cottage cheese, black beans, corn, cumin, garlic powder, salt, and pepper in a mixing bowl until well combined.
- Spread a layer of enchilada sauce on the bottom of your baking dish to prevent sticking.
- Take a tortilla, spoon a generous amount of the chicken mixture into the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat until the dish is filled.
- Pour the remaining enchilada sauce over the top of the rolled tortillas.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes.
- Garnish with chopped cilantro before serving.
Notes
For a lighter option, use low-fat cottage cheese. Feel free to swap in shredded cheese for additional creaminess.