Chicken Cottage Cheese Enchilada Bowls Recipe
If you want a high-protein dinner, you must try this Chicken Cottage Cheese Enchilada Bowls Recipe. I love making this easy meal whenever I want comfort food without feeling heavy.
Equipment
- Blender or food processor
- Large skillet or frying pan
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Four meal prep bowls or deep dinner bowls
Ingredients
- 1.5 pounds cooked chicken breast, shredded
- 1 cup low-fat cottage cheese
- 1 cup red enchilada sauce
- 1 tbsp olive oil
- 1 tsp taco seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 cups cooked brown rice or white rice
- 1 cup canned black beans, rinsed and drained
- 1 cup canned sweet corn, drained
- 1/2 cup shredded cheddar cheese or Mexican blend
- 1/4 cup fresh cilantro, chopped
- 1 fresh lime, cut into wedges
- Salt and black pepper to taste
Instructions
1. Blend the Creamy Cheese Sauce
- Place the cottage cheese, red enchilada sauce, taco seasoning, garlic powder, and onion powder into your blender. Blend on high speed for thirty seconds until the texture becomes completely smooth and silky. You will get a rich, creamy sauce with no cheese curds left behind.
2. Warm the Seasoned Chicken
- Heat olive oil in a large skillet over medium heat. Add the shredded cooked chicken along with a pinch of salt and black pepper. Stir the chicken continuously for three minutes until it becomes warm, tender, and fragrant.
3. Combine Chicken and Sauce
- Pour the blended cottage cheese enchilada sauce over the warm shredded chicken in the skillet. Reduce the stove heat to low. Stir everything gently for two to three minutes until the chicken is fully coated and heated through completely.
4. Build the Grain Base
- Divide the warm cooked rice, black beans, and sweet corn evenly among four deep serving bowls. Gently mix the grains and vegetables together with a spoon. This creates a solid, nutrient-rich foundation for your high-protein meal.
5. Assemble and Top the Bowls
- Spoon the creamy enchilada chicken evenly over the warm rice and vegetable base. Top each bowl with shredded cheddar cheese, chopped fresh cilantro, and a squeeze of fresh lime juice. Serve immediately while warm and bubbly.
Notes
- Blend cottage cheese until completely smooth for a silky sauce texture.
- Use store-bought rotisserie chicken to cut prep time in half.
- Swap brown rice with cauliflower rice for a low-carb alternative.
- Store leftover assembled bowls in glass containers for up to 4 days in the fridge.
- Pair with crispy tortilla chips, salsa, or a fresh garden salad.