Description
A healthy, filling enchilada bowl packed with protein from cottage cheese and chicken, combined with delicious veggies and enchilada sauce.
Ingredients
Scale
- 1 cup low-fat cottage cheese (blended for smoother texture, optional)
- 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 (fresh or sautéed)
- 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
Instructions
- Blend the cottage cheese and enchilada sauce together if you’d like a smoother texture.
- In a small bowl, combine the cottage cheese mixture, shredded chicken, and taco seasoning.
- Add the red bell pepper, corn, and black beans, stirring to coat the veggies in the cottage cheese mixture.
- Divide the mixture into two microwave-safe bowls.
- Top with the shredded cheese and microwave for 1–2 minutes until the cheese melts and the mixture is warmed through.
- Garnish with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream. Enjoy!
Notes
For a smoother texture, blend the cottage cheese with the enchilada sauce. Customize your ingredients with zucchini or spinach, or switch chicken for turkey.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Main Course
- Method: Microwave
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 50mg