High Protein Chicken Cottage Cheese Enchilada Bowls (Print Version)
High protein chicken cottage cheese enchilada bowls offer a quick, healthy, and flavorful weeknight meal. Enjoy all the taste of enchiladas without the fuss.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free
# Ingredients:
→ The Hearty Protein Core
01 -
1 lb cooked chicken breast, shredded
02 -
2 cups 2% cottage cheese
03 -
1/2 cup shredded Monterey Jack cheese
→ Enchilada Flavor Infusion
04 -
1 (10 oz) can red enchilada sauce (mild)
05 -
1/2 yellow onion, finely diced
06 -
2 cloves garlic, minced
07 -
1 tbsp chili powder
08 -
1 tsp ground cumin
09 -
1/2 tsp garlic powder
10 -
1/4 tsp onion powder
11 -
Salt and black pepper to taste
→ Fresh & Vibrant Toppings
12 -
1 large avocado, diced
13 -
1/4 cup fresh cilantro, chopped
14 -
1 lime, cut into wedges
15 -
1/4 cup pickled jalapeño slices, optional
→ Crunchy Bowl Finish
16 -
1 cup crushed tortilla chips
# Instructions:
01 -
Preheat oven to 375°F. In a large oven-safe skillet or pot, sauté 1/2 yellow onion, finely diced, until softened. Add 2 cloves garlic, minced, and cook for 1 minute more until fragrant. This forms the base for your High Protein Chicken Cottage Cheese Enchilada Bowls.
02 -
Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/4 tsp onion powder with the onion and garlic. Pour in 1 (10 oz) can red enchilada sauce (mild). Bring to a simmer, then reduce heat and let it gently bubble for 5 minutes.
03 -
In a separate large bowl, combine 1 lb cooked chicken breast, shredded, 2 cups 2% cottage cheese, and 1/2 cup shredded Monterey Jack cheese. Season with salt and black pepper to taste. This creamy, protein-packed filling is key for your High Protein Chicken Cottage Cheese Enchilada Bowls.
04 -
Pour about 1/2 cup of the enchilada sauce mixture into the chicken and cheese bowl and stir to combine. Transfer the entire chicken mixture into the oven-safe skillet with the remaining sauce, stirring gently to coat. Bake for 20-25 minutes until bubbly and heated through.
05 -
While the bowls are baking, prepare your fresh toppings. Dice 1 large avocado, chop 1/4 cup fresh cilantro, and slice 1 lime into wedges. Have 1/4 cup pickled jalapeño slices (optional) and 1 cup crushed tortilla chips ready for serving.
06 -
Carefully remove the skillet from the oven. Let the High Protein Chicken Cottage Cheese Enchilada Bowls rest for a few minutes before serving. Divide the warm mixture into four bowls and generously top with diced avocado, fresh cilantro, lime wedges, and crushed tortilla chips.
# Notes:
01 -
Meal Prep Tip: Cook and shred chicken breast ahead of time to significantly reduce prep time on cooking day. Rotisserie chicken also works great!
02 -
Spice Level Adjustment: For a spicier kick, use a medium or hot enchilada sauce, or add a pinch of cayenne pepper with the other spices.
03 -
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
04 -
Serving Suggestion: Serve these bowls with a side of steamed brown rice or a simple green salad for a complete and balanced meal.
# Tools You'll Need:
01 -
Large skillet
02 -
Mixing bowls
03 -
Measuring cups and spoons
04 -
Knife
05 -
Cutting board
# Nutrition Facts (Per Serving):
Calories: 543 kcal
Total Fat: 23 g
Total Carbohydrate: 24 g
Protein: 54 g