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High-protein chicken cottage cheese enchilada bowl with melted cheese avocado cilantro and black beans

High-Protein Chicken Cottage Cheese Enchilada Bowls

Shredded rotisserie chicken, blended cottage cheese, enchilada sauce, black beans, corn, and melted cheese assembled into a high-protein bowl ready in 40 minutes with 39 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup low-fat cottage cheese blended smooth with enchilada sauce
  • 1 cup enchilada sauce store-bought or homemade, red medium heat recommended
  • 2 cups rotisserie chicken breast shredded
  • 1 packet taco seasoning adjust to heat preference; use gluten-free if needed
  • 1 medium red bell pepper diced
  • 1 cup canned corn drained well
  • 1 can black beans 15 oz, rinsed thoroughly under cold water
  • 1 cup shredded cheese Mexican blend or cheddar
  • 0.25 cup fresh cilantro chopped, added right before serving
  • 1 medium avocado sliced, added right before serving
  • Greek yogurt or sour cream optional topping

Equipment

  • Food processor or blender
  • Large mixing bowl
  • Microwave-safe bowls

Method
 

  1. Add cottage cheese and enchilada sauce to a food processor or blender. Blend for about 30 seconds until completely smooth with no visible curds remaining.
  2. Pour the blended mixture into a large mixing bowl. Add shredded rotisserie chicken and taco seasoning. Mix well until every piece of chicken is evenly coated. Taste and adjust seasoning if needed.
  3. Gently fold in the diced red bell pepper, drained corn, and rinsed black beans until evenly distributed. Do not overmix to keep the beans intact.
  4. Portion the filling evenly into 4 microwave-safe bowls. Sprinkle shredded cheese over the top. Microwave each bowl for 1 to 2 minutes, checking at 1 minute, until cheese is melted and filling is heated through and steaming.
  5. Let cool for 1 to 2 minutes. Top each bowl with fresh cilantro, sliced avocado, and a dollop of Greek yogurt or sour cream if desired. Serve immediately.

Notes

Blend cottage cheese and enchilada sauce until completely smooth before combining with other ingredients. Drain corn and rinse black beans thoroughly to prevent watery filling. Add avocado and cilantro right before serving only. For gluten-free version, use a certified gluten-free taco seasoning. Filling freezes well for up to 2 months without garnishes.