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A close up of a creamy chicken enchilada bowl with black beans, corn, and melted cheese on a bed of rice.

High Protein Chicken Cottage Cheese Enchilada Bowls

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 2 cups cooked shredded chicken breast
  • 1 cup low -fat cottage cheese
  • 1/2 cup red enchilada sauce
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn kernels
  • 1/2 cup shredded Mexican blend cheese
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup diced red onion
  • 1 teaspoon taco seasoning
  • 2 cups cooked cauliflower rice or brown rice

Method
 

  1. In a blender or food processor, combine the cottage cheese and red enchilada sauce until completely smooth.
  2. In a large bowl, mix the shredded chicken, black beans, corn, and taco seasoning.
  3. Pour the blended cottage cheese mixture over the chicken mixture and fold until evenly incorporated.
  4. Divide the cooked rice or cauliflower rice into four meal prep containers or bowls.
  5. Top each portion with the chicken enchilada mixture and sprinkle with shredded cheese.
  6. Heat in a microwave for 2-3 minutes or bake at 350°F (175°C) for 10-12 minutes until the cheese is melted and the center is hot.
  7. Garnish with diced red onion and fresh cilantro before serving.