The Ultimate High-Protein Chicken Cottage Cheese Enchilada Bowls: A Flavor-Packed Meal Prep Revolution
Looking for a quick, protein-packed meal that’s full of flavor? These Chicken Cottage Cheese Enchilada Bowls are a healthier twist on traditional enchiladas. You can make them as bowls or rolled enchiladas — either way, they’re creamy, satisfying, and ready in minutes!
Ingredients
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1 cup low-fat cottage cheese (optional: blend for smoother texture)
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4 tablespoons enchilada sauce
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4 oz rotisserie chicken breast, shredded
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4 tablespoons taco seasoning (or 1 package taco seasoning mix)
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1 cup red bell pepper, diced (fresh or sautéed)
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1/4 cup canned corn, drained
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1/4 cup black beans, rinsed and drained
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1 oz shredded cheese (Mexican blend or cheddar)
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Chopped cilantro, for garnish
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Avocado slices, for garnish
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Greek yogurt or sour cream, for garnish
Instructions
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Blend the cottage cheese: Optional — blend the cottage cheese and enchilada sauce until smooth for a creamy base.
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Combine chicken and sauce: In a mixing bowl, stir together the cottage cheese mixture, shredded chicken, and taco seasoning.
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Add the veggies: Mix in red bell pepper, corn, and black beans so everything is coated in the cottage cheese mixture.
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Heat it up: Divide the mixture into two microwave-safe bowls. Sprinkle shredded cheese on top, then microwave 1–2 minutes until the cheese melts and the mixture is warm.
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Garnish: Top with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream. Serve immediately and enjoy!
Notes
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For extra creaminess, use full-fat cottage cheese or add a splash of milk.
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Swap chicken for turkey or tofu for a different protein option.
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Use fresh veggies you have on hand — zucchini or spinach work great.
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Make ahead: Mix the cottage cheese, chicken, and veggies, store in an airtight container in the fridge, and microwave when ready.
Nutrition
- Calories: 344 kcal per serving
- Fat: 14 g
- Carbohydrates: 16 g
- Protein: 39 g