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Chicken Enchilada Bowl Recipe Easy High Protein Dinner with Cottage Cheese

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This easy chicken enchilada bowl is a high-protein, comforting dinner featuring shredded chicken, cottage cheese, black beans, and enchilada sauce. It comes together quickly on the stovetop and is perfect for meal prep, busy weeknights, or anyone looking for a healthy, satisfying meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (about 280g; rotisserie chicken works great)
  • 1 cup low-fat cottage cheese (225g; small-curd preferred)
  • 1/2 cup cooked brown rice or cauliflower rice (90g)
  • 1 can (15oz/425g) black beans, drained and rinsed
  • 1 cup red enchilada sauce (240ml)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper, to taste
  • 1/2 cup shredded cheddar or Monterey Jack cheese (about 60g, optional)
  • 1/2 avocado, sliced (optional)
  • Fresh cilantro, chopped (optional)
  • Sliced jalapeños (optional)
  • Chopped green onions (optional)
  • Fresh lime wedges (optional)
  • Crushed tortilla chips (optional)

Instructions

  1. Shred or chop 2 cups of cooked chicken. Remove skin and bones if using rotisserie. Rinse and drain black beans. Slice avocado, jalapeños, and chop cilantro for toppings. Measure cottage cheese and cooked rice.
  2. In a large mixing bowl, combine shredded chicken, drained black beans, cooked rice, and enchilada sauce. Add chili powder, cumin, garlic powder, and onion powder. Stir to coat. Taste and add salt and pepper as needed.
  3. Pour the chicken and sauce mixture into a large skillet over medium heat. Stir occasionally until heated through and bubbly, about 8 minutes. Add a splash of water or chicken broth if needed.
  4. Lower heat to low. Gently fold in cottage cheese, stirring just until it begins to melt and swirl into the sauce. Do not overmix.
  5. Sprinkle shredded cheese evenly over the skillet. Cover and let sit for 2 minutes, until cheese is melty.
  6. Spoon the hot chicken enchilada mixture into serving bowls. Top with avocado, cilantro, jalapeños, green onions, lime, and crushed tortilla chips as desired.
  7. If mixture is too thick, add extra enchilada sauce or water. If too thin, simmer uncovered for a few more minutes. For extra creaminess, add more cottage cheese before serving.

Notes

For a vegetarian version, use extra beans or roasted veggies instead of chicken. To make it low-carb, use cauliflower rice. Keep toppings separate if meal prepping. Adjust spice level with mild or hot enchilada sauce and toppings. Double-check enchilada sauce and cheese labels for gluten-free assurance.

Nutrition

Keywords: chicken enchilada bowl, high protein dinner, cottage cheese, easy meal prep, gluten-free, healthy Mexican, skillet dinner, weeknight dinner, comfort food

Find it online: https://norasfoods.com/chicken-enchilada-bowl-recipe-easy-high-protein-dinner-with-cottage-cheese/