Chicken Enchilada Bowls with Cottage Cheese
These easy chicken enchilada bowls are packed with tender seasoned chicken, creamy cottage cheese, black beans, sweet corn, bell peppers, enchilada sauce, and melted cheese. Finished with fresh avocado and cilantro, they're a flavorful, filling, high-protein dinner that's perfect for busy weeknights or meal prep.
Equipment
- Oven
- Blender or food processor
- 4 oven-safe bowls or 1 medium baking dish
- Baking sheet
- Mixing spoon
- Measuring cups and spoons
- Cutting board
- Chef's knife
Ingredients
- 2 cups cooked shredded chicken
- 1 cup cottage cheese
- 1 cup red enchilada sauce
- 1 cup black beans drained and rinsed
- 1 cup corn
- 1 red bell pepper diced
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 avocado sliced
- 1/4 cup fresh cilantro chopped
- 1/2 cup diced tomatoes optional
Instructions
- Preheat the oven to 375°F (190°C).
- If using raw chicken, season it with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper, then cook until the internal temperature reaches 165°F (74°C). Shred the cooked chicken.
- Add the cottage cheese, enchilada sauce, cumin, garlic powder, salt, and black pepper to a blender.
- Blend until the cottage cheese mixture is smooth and creamy.
- Lightly grease four oven-safe bowls or one medium baking dish.
- Spread a little of the cottage cheese enchilada mixture over the bottom of each bowl.
- Divide the shredded chicken between the bowls.
- Add the black beans, corn, and diced red bell pepper.
- Spoon the remaining cottage cheese enchilada mixture evenly over the ingredients.
- Sprinkle the cheddar and Monterey Jack cheese over the top.
- Place the bowls on a baking sheet and bake for 15 to 20 minutes, until hot and bubbly and the cheese is melted.
- For a more golden cheese topping, broil for 1 to 2 minutes, watching carefully.
- Remove from the oven and let the bowls rest for 5 minutes.
- Top with sliced avocado, fresh cilantro, and diced tomatoes.
- Serve warm with your favorite salsa, lime wedges, or hot sauce.
Notes
Nutritional Information Estimated per serving:
- Calories: 490 kcal
- Protein: 45 g
- Carbohydrates: 36 g
- Fat: 20 g
- Fiber: 9 g
- Sugar: 7 g
- Saturated Fat: 7 g
- Cholesterol: 105 mg
- Sodium: 1,050 mg
