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Delicious cottage cheese chicken enchilada bowls in a serving dish

Cottage Cheese Chicken Enchilada Bowls

A quick and comforting meal combining flavorful rotisserie chicken and creamy cottage cheese, perfect for a healthy lunch or dinner.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 oz rotisserie chicken breast (shredded)
  • 4 tbsp taco seasoning Adjust to taste.
  • 1 cup low-fat cottage cheese Can use regular cottage cheese.
  • 4 tbsp enchilada sauce Ensure it's gluten-free if needed.
  • ½ red bell pepper (diced)
  • ¼ cup canned corn (drained)
  • ¼ cup black beans (rinsed and drained) Use canned for convenience.
  • 1 cup shredded cheddar
  • Chopped cilantro For garnish.
  • Avocado slices For garnish.
  • Sour cream For serving.

Method
 

Preparation
  1. In a medium mixing bowl, combine the shredded rotisserie chicken with the taco seasoning. Toss until the chicken is evenly coated.
  2. In a blender or food processor, blend the cottage cheese and enchilada sauce until smooth and creamy.
  3. Pour the cottage cheese mixture over the seasoned chicken and stir until fully combined.
  4. Fold in the diced red bell pepper, corn, and black beans, mixing until everything is evenly coated.
  5. Divide the mixture evenly between two microwave-safe containers. Sprinkle the shredded cheddar over the top of each bowl.
Cooking
  1. Microwave for 1–2 minutes, or until heated through and the cheese is melted.
Serving
  1. Top with chopped cilantro, fresh avocado slices, and a dollop of sour cream. Serve warm and enjoy!

Notes

You can store leftovers in airtight containers in the fridge for up to three days. Keep the toppings separate to maintain freshness.