Description
A quick and easy creamy enchilada chicken bowl recipe that combines low-fat cottage cheese, shredded chicken, and colorful veggies.
Ingredients
Scale
- 1 cup low-fat cottage cheese (blended optional)
- 4 tbsp enchilada sauce (choose your favorite brand)
- 4 oz shredded rotisserie chicken breast (saves time)
- 4 tbsp taco seasoning (or 1 packet)
- 1 cup diced red bell pepper (fresh or sautéed)
- 1/4 cup canned corn (drained)
- 1/4 cup black beans (rinsed and drained)
- 1 oz shredded Mexican blend or cheddar cheese
- garnishes (chopped cilantro, avocado slices, Greek yogurt or sour cream)
Instructions
- In a small bowl, mix 1 cup of low-fat cottage cheese with 4 tablespoons of enchilada sauce until smooth and creamy.
- In a larger bowl, combine the cottage cheese mixture with 4 oz of shredded rotisserie chicken and 4 tablespoons of taco seasoning. Stir until evenly coated.
- Gently fold in 1 cup of diced red bell pepper, 1/4 cup of drained canned corn, and 1/4 cup of rinsed black beans.
- Spoon the mixture into two microwave-safe bowls. Top each bowl with 1 oz of shredded Mexican cheese blend.
- Microwave the bowls on high for 1–2 minutes or until the cheese is gooey and everything is warmed through.
- Finish with a sprinkle of chopped cilantro, a few slices of creamy avocado, and a dollop of Greek yogurt or sour cream.
Notes
- This dish is versatile; you can add your favorite ingredients or adjust seasoning to taste.
- Great for meal prep, as it can be made ahead of time and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: main course
- Method: microwave
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg