Print

Loaded Chicken Enchilada Cottage Cheese Bowl

chicken enchilada cottage cheese bowl - featured image
Print Recipe

This high-protein, Mexican-inspired bowl features juicy chicken in smoky enchilada sauce layered over a creamy cottage cheese base, topped with your favorite fixings. It’s quick, customizable, and perfect for meal prep or busy weeknights.

Ingredients

Scale
  • 2 cups shredded cooked chicken (about 280g, rotisserie or leftover grilled/poached)
  • 1 cup enchilada sauce (240ml, mild, medium, or hot)
  • 1/2 cup black beans, drained and rinsed (85g)
  • 1/2 cup corn, thawed if frozen (80g)
  • 1 teaspoon chili powder (3g)
  • 1/2 teaspoon ground cumin (1g)
  • 1/2 teaspoon garlic powder (1g)
  • Salt and pepper, to taste
  • 1 cup cottage cheese (225g, 2% or 4%)
  • 1 tablespoon fresh lime juice (15ml)
  • Pinch of salt (for cottage cheese base)
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend, about 1/4 cup per bowl, 56g total)
  • Avocado slices or guacamole (optional)
  • Diced tomatoes or pico de gallo (optional)
  • Fresh cilantro, chopped (optional)
  • Sliced jalapeños (optional)
  • Pickled red onions (optional)
  • Crushed tortilla chips or tortilla strips (optional, for crunch)
  • Hot sauce or sour cream (optional, for drizzling)

Instructions

  1. In a large mixing bowl, combine shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
  2. Heat the chicken mixture: Microwave method—transfer to a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway, until hot and bubbly. Stovetop method—pour mixture into a small saucepan over medium heat and cook for 3-4 minutes until warmed through.
  3. In a blender or food processor, blend cottage cheese with lime juice and a pinch of salt until smooth and creamy (30-45 seconds). Alternatively, stir with a fork for a chunkier texture.
  4. Spoon half the cottage cheese mixture into each serving bowl, spreading to cover the bottom. Layer half the hot chicken enchilada mixture on top of each base.
  5. Sprinkle 1/4 cup shredded cheese over each bowl. Microwave for 20-30 seconds if you want the cheese melted.
  6. Top with avocado, tomatoes, cilantro, jalapeños, pickled onions, tortilla chips, hot sauce, or sour cream as desired.
  7. Serve immediately while the chicken is hot and the cottage cheese is cool and creamy.

Notes

Blend the cottage cheese for a creamy, ricotta-like base. Use rotisserie chicken for speed. Customize toppings and spice level to taste. For meal prep, store components separately and assemble before eating. To make it low-carb, skip beans and corn. Vegetarian? Substitute chicken with roasted veggies or plant-based crumbles.

Nutrition

Keywords: chicken enchilada bowl, high protein, cottage cheese, meal prep, gluten free, Mexican bowl, easy dinner, healthy, quick, customizable

Find it online: https://norasfoods.com/loaded-chicken-enchilada-cottage-cheese-bowl-recipe-high-protein-meal/