Description
Enjoy these hearty chicken enchilada bowls made with creamy cottage cheese and packed with protein and flavor.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cottage cheese
- 1 cup enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the shredded chicken, cottage cheese, black beans, corn, cumin, chili powder, salt, and pepper in a large mixing bowl.
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Spoon the chicken mixture into bowls or directly into the sauce-covered dish.
- Top with remaining enchilada sauce and shredded cheese.
- Bake in the preheated oven for 20-25 minutes or until heated through and cheese is bubbly.
- Garnish with chopped cilantro before serving. Enjoy your protein-packed meal!
Notes
For added flavor, mix in your favorite spices or vegetables. Use high-quality enchilada sauce for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 85mg
Keywords: chicken enchilada bowls, high protein, cottage cheese, Mexican recipe, meal prep