High-Protein Chicken Cottage Cheese Enchilada Bowls
A vibrant and flavorful dish combining shredded chicken, creamy cottage cheese, and enchilada sauce, served over rice or quinoa, topped with cheese and garnished with cilantro.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cottage cheese
- 1 cup enchilada sauce
- 1 cup cooked rice or quinoa You can choose either rice or quinoa based on your preference.
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (cheddar or Monterey Jack) Choose your favorite cheese.
- to taste Fresh cilantro for garnish For topping.
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine cooked chicken, cottage cheese, enchilada sauce, cooked rice or quinoa, black beans, corn, cumin, chili powder, and a pinch of salt and pepper.
- Stir everything together until well mixed.
Baking
- Transfer the mixture into a baking dish and spread it evenly.
- Top with shredded cheese.
- Bake for 15-20 minutes, or until cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes.
- Garnish with fresh cilantro before serving.
Notes
Add a squeeze of lime for extra flavor. Customize with your favorite veggies like bell peppers or spinach. Perfect for serving with a side of guacamole or salsa.