Cottage Cheese Chicken Enchilada Bowls
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.
Servings: 2 bowls
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
Serving: 1 bowl (12 oz) | Calories: 515kcal | Carbohydrates: 18.6g | Protein: 47.2g | Fat: 27.8g | Saturated Fat: 14.1g | Cholesterol: 120mg | Sodium: 1020mg | Potassium: 640mg | Fiber: 3.4g | Sugar: 6.1g | Vitamin A: 1450IU | Vitamin C: 42mg | Calcium: 465mg | Iron: 2.2mg