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Enjoy the savory, cheesy flavors of a classic enchilada with a rich sauce, but in a bowl. This high protein, low-carb, gluten-free meal packs an incredible 47 grams of protein per serving.
I’m all for Mexican food. I love the flavors, the spices, and how comforting it can be.
However, most of the meals I enjoy are not aligned when I’m trying to follow a low-carb lifestyle. So, when I’m in the mood for a classic enchilada (that’s also low-carb), this is my favorite go-to recipe.
These cottage cheese chicken enchilada bowls are gooey, comforting, and a healthier alternative to Mexican takeout. And, you don’t need any pans or pots since it doesn’t require stove (or oven) cooking.
Besides its flavors, these bowls are a nutritional powerhouse. Each serving only gives you 15 grams of net carbs and 47 grams of protein. Most of the carbs come from the beans and corn, but it’s fairly easy to make it even lower in carbs (which we’ll go over later).
Pin this now to find it later
Pin ItThis meal is also a great option for meal prepping. Prepare several bowls for you to reheat throughout the week and help you stay on top of your health goals.
Ingredients and Substitutes
Rotisserie chicken breast, shredded (4 oz) – Swap with cooked and shredded turkey, tofu crumbles, or jackfruit if you want a plant-based option.
Taco seasoning (4 tbsp) – Try creating your homemade version by blending chili powder, cumin, paprika, onion powder, and garlic powder.
Low-fat cottage cheese (1 cup) – Replace it with plain Greek yogurt, ricotta cheese, or even silken tofu for a dairy-free version.
Enchilada sauce (4 tbsp) – Substitute with salsa, marinara, or a homemade tomato-based sauce.
Red bell pepper, diced (½)– Try using green, yellow, or orange bell peppers. You can even use chopped zucchini if you don’t like bell peppers.
Canned corn, drained (1/4 cup) – Fresh corn kernels or frozen corn are good alternatives.
Black beans, rinsed and drained (1/4 cup) – Swap with pinto beans, kidney beans, or chickpeas.
Shredded cheddar (1 cup) – You can use Monterey Jack, mozzarella, or a dairy-free cheese alternative.
GARNISH
Chopped cilantro – Replace with parsley or green onions.
Avocado slices – I also love using guacamole.
Sour cream – Use plain Greek yogurt, vegan sour cream, or a bit of lime juice.
How to Make Cottage Cheese Chicken Enchilada Bowls
Step 1. Grab a medium mixing bowl and add the rotisserie chicken with the taco seasoning. Give it a good stir to coat all the chicken with the delicious spices.
Step 2. In a blender or food processor, add the cottage cheese and enchilada sauce. Pulse until it becomes a creamy sauce.
Step 3. Pour the cottage cheese mix over the seasoned chicken. Give it a good stir to blend everything together.
Step 4. Add the diced bell peppers, corn, and black beans. Give it another mix.
Step 5. Divide the mix into 2 microwave-safe containers. Sprinkle the cheddar cheese on top of each bowl. Place the bowls in the microwave for 1-2 minutes or until it’s heated through and all the cheese melts.
Step 6. Remove from the microwave and top it up with chopped cilantro, fresh avocado slices, and a bit of sour cream.
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Pin ItHow I Would Modify This Recipe
- Make it Keto: If you want to reduce the carb content even more, remove the corn and beans and replace them with low-carb vegetables like diced zucchini, cauliflower rice, or mushrooms.
- Make it Vegetarian: Swap the shredded chicken for firm, crumbled tofu or use a plant-based chicken alternative.
- Add More Heat: If you love spicy food, add diced jalapeños, a dash of cayenne pepper, or drizzle some hot sauce once your bowl cooks.
My Tips & Tricks
- Blend until it’s all smooth: The secret to making a creamy sauce is to blend it until all the cheese curds are gone. So, let your blender or food processor run for a couple of minutes.
- Don’t skip the garnish: One of the best things about the recipe is that you can add the garnish that you like. The cilantro adds some freshness, and the avocado can break some of the dairy creaminess.
- Use good taco seasoning: The chicken gets its flavor from the taco seasoning. Make sure you are using a brand you really love, or try mixing your own.
My Storage Tips
This is a great meal to use for meal prepping. Don’t place it in the microwave if you are going to reheat it later. You can keep it in the fridge for 4-5 days. And, make sure that you don’t add the garnishes until you are ready to eat it.
Cottage Cheese Chicken Enchilada Bowls
Cals: 515 Protein: 47.2 Carbs: 18.6 Fat: 27.8
Ingredients
- 4 oz rotisserie chicken breast shredded
- 4 tbsp taco seasoning
- 1 cup low fat cottage cheese
- 4 tbsp enchilada sauce
- ½ red bell pepper diced
- 1/4 cup canned corn drained
- 1/4 cup black beans rinsed and drained
- 1 cup shredded cheddar
Garnish
- Chopped cilantro
- Avocado slices
- Sour cream
Instructions
- In a medium mixing bowl, combine the shredded rotisserie chicken with the taco seasoning. Toss until the chicken is evenly coated.
- In a blender or food processor, blend the cottage cheese and enchilada sauce until smooth and creamy.
- Pour the cottage cheese mixture over the seasoned chicken and stir until fully combined.
- Fold in the diced red bell pepper, corn, and black beans, mixing until everything is evenly coated.
- Divide the mixture evenly between two microwave-safe containers. Sprinkle the shredded cheddar over the top of each bowl. Microwave for 1–2 minutes, or until heated through and the cheese is melted.
- Top with chopped cilantro, fresh avocado slices, and a dollop of sour cream. Serve warm and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
