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High protein cottage cheese enchilada bowl with avocado cilantro garnish on white background

High-Protein Cottage Cheese Enchilada Bowls

Protein-packed enchilada bowls with 39g protein using creamy cottage cheese, rotisserie chicken, and Mexican seasonings
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 344
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup low-fat cottage cheese
  • 4 tablespoons enchilada sauce
  • 4 oz rotisserie chicken breast shredded
  • 4 tablespoons taco seasoning or 1 package taco seasoning mix
  • 1 cup red bell pepper diced
  • 1/4 cup canned corn drained
  • 1/4 cup black beans rinsed and drained
  • 1 oz shredded cheese Mexican blend or cheddar
  • chopped cilantro for garnish
  • avocado slices for garnish
  • Greek yogurt or sour cream for garnish

Equipment

  • High speed blender or food processor
  • Small mixing bowl
  • Microwave-safe bowls

Method
 

  1. Blend the cottage cheese and enchilada sauce together in a high-speed blender or food processor until smooth and creamy. The mixture should reach a consistency similar to queso sauce.
  2. In a mixing bowl, combine the cottage cheese mixture with shredded rotisserie chicken and taco seasoning. Stir thoroughly to coat.
  3. Add the diced red bell pepper, corn, and black beans to the bowl. Gently stir to coat vegetables in the cottage cheese mixture.
  4. Divide mixture between two microwave-safe bowls and top each with shredded cheese. Microwave for 1-2 minutes until cheese melts completely and mixture is heated to steaming (about 165°F internal temperature).
  5. Remove from microwave and garnish with fresh cilantro, avocado slices, and Greek yogurt or sour cream. Serve immediately.

Notes

Blending cottage cheese creates the smoothest texture. Store garnishes separately for meal prep. Can substitute ground turkey or beef for chicken. Reheat to 165°F for food safety.