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High-Protein Chicken Cottage Cheese Enchilada Bowls

A quick no-cook high-protein bowl made with blended cottage cheese, enchilada sauce, shredded rotisserie chicken, black beans, corn, and bell pepper. Ready in under 10 minutes with 39 grams of protein per serving.
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Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Servings: 2 portions
Course: Lunch, Main Course, Meal Prep
Cuisine: American, Mexican-Inspired
Calories: 344
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup low-fat cottage cheese blended for smoother texture, recommended
  • 4 tbsp enchilada sauce red or green, store-bought
  • 4 oz rotisserie chicken breast shredded
  • 4 tbsp taco seasoning or 1 packet store-bought taco seasoning mix
  • 1 cup red bell pepper diced, fresh or sauteed
  • 0.25 cup canned corn drained
  • 0.25 cup black beans rinsed and drained
  • 1 oz shredded cheese Mexican blend or cheddar
  • fresh cilantro chopped, for garnish
  • avocado slices for garnish, add after reheating
  • Greek yogurt or sour cream for garnish

Equipment

  • Blender or immersion blender
  • Mixing bowl
  • Microwave-safe bowls
  • Measuring cups and spoons

Method
 

  1. Blend the cottage cheese and enchilada sauce together in a blender or food processor until completely smooth and creamy. This step is optional but strongly recommended for best texture.
  2. In a mixing bowl, combine the blended cottage cheese mixture, shredded rotisserie chicken, and taco seasoning. Stir well until fully combined with no dry seasoning remaining.
  3. Add the diced red bell pepper, corn, and black beans to the bowl. Stir gently to coat all vegetables in the cottage cheese mixture.
  4. Divide the mixture evenly between two microwave-safe bowls. Top each with shredded cheese. Microwave for 1 to 2 minutes until the cheese melts and the mixture is warmed through.
  5. Remove from the microwave and garnish each bowl with fresh cilantro, avocado slices, and a dollop of Greek yogurt or sour cream. Serve immediately.

Notes

Store garnishes separately, especially avocado, for best freshness. Refrigerate in airtight containers for up to 3 days. For gluten-free, check labels on taco seasoning and enchilada sauce. Full-fat cottage cheese can be used for a richer result but will increase calories and fat. Start with 2 tbsp taco seasoning if using a high-sodium blend and adjust to taste.