Go Back
A vibrant bowl of shredded chicken and black beans covered in a creamy red enchilada sauce made from cottage cheese, topped with cilantro and lime.

High Protein Cottage Cheese Enchilada Bowl

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 425
Ingredients Method

Ingredients
  

  • 1 cup low -fat cottage cheese
  • 1/2 cup red enchilada sauce
  • 2 cups cooked chicken breast, shredded
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup frozen corn kernels
  • 1/2 cup bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 1 teaspoon taco seasoning
  • 1/4 cup fresh cilantro, chopped
  • 1 lime , cut into wedges

Method
 

  1. Place the cottage cheese and red enchilada sauce in a high-speed blender or food processor.
  2. Process until the mixture is completely smooth and creamy to create the protein sauce.
  3. In a large skillet over medium heat, add the diced bell peppers and red onions, sautéing for 3 to 4 minutes until softened.
  4. Add the shredded chicken, black beans, corn, and taco seasoning to the skillet, stirring to combine.
  5. Pour the blended cottage cheese sauce over the chicken and vegetable mixture.
  6. Lower heat and stir constantly for 2 to 3 minutes until the sauce is warmed through and has thickened slightly; do not allow it to reach a rolling boil.
  7. Divide the mixture into two bowls.
  8. Garnish with fresh cilantro and serve with lime wedges.