It is 6pm and you need a dinner that feels like a hug. You want something warm and satisfying but still very healthy. These high protein enchilada bowls are the perfect solution for your busy week.
This recipe delivers a creamy, cheesy texture without any heavy cream or butter. It is the ultimate healthy reset for your kitchen. You will love how simple it is to put together tonight.
Why This Recipe Is a Winner
These bowls are a total game changer for your weekly routine. They use a secret ingredient to stay incredibly creamy and filling. Blending cottage cheese creates a sauce that tastes just like a restaurant treat.
It is perfect for a busy weeknight dinner or your Sunday meal prep. You get all the comfort of a cheesy casserole with much better nutrition. Your whole family will ask for seconds of this meal.
Simple Method
Making this dish is faster than waiting for a delivery driver. You just blend the sauce and toss everything together in one large skillet. Even if you are a beginner, you can master this recipe easily. The blender does most of the hard work for you.
Ingredients You’ll Need
Most of these items are likely in your pantry or freezer right now.
- 24 oz cooked chicken breast, shredded
- 2 cups low-fat cottage cheese
- 10 oz red enchilada sauce, mild or medium
- 15 oz canned black beans, drained and rinsed
- 1 cup frozen sweet corn
- 1 cup shredded reduced-fat Mexican cheese blend
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp ground cumin
- 2 cups cooked white rice or cauliflower rice
- 0.25 cup fresh cilantro, chopped
Step-by-Step
- Place the cottage cheese and red enchilada sauce into a high-speed blender or food processor.
- Process on high for 45-60 seconds until the mixture is completely smooth and no curds remain.
- In a large mixing bowl, combine the shredded chicken, black beans, corn, garlic powder, onion powder, and cumin.
- Pour the blended sauce over the chicken mixture and fold using a spatula until all components are evenly coated.
- Transfer the mixture to a large non-stick skillet over medium heat.
- Heat the mixture for 8-10 minutes, stirring frequently to prevent scorching, until the internal temperature reaches 165°F (74°C).
- Remove from heat and fold in the shredded Mexican cheese blend until melted and incorporated.
- Divide the cooked rice into four meal prep containers and top each with an equal portion of the chicken enchilada mixture.
- Garnish with chopped cilantro and allow to cool slightly before sealing for refrigeration.
Best Ways to Enjoy It
Serve these bowls warm with a fresh squeeze of lime juice. You can add a dollop of Greek yogurt for extra tang. Pair it with a simple side salad for a crunchy contrast. Pack them into containers for the easiest weekday lunches ever.
Keep It Fresh
Store your leftovers in airtight containers in the fridge for four days. This recipe is excellent for reheating in the microwave. Heat for about two minutes until the cheese is bubbly again. You can also freeze the chicken mixture for up to two months.
Tips for Best Results
- Do not skip blending the cottage cheese until it is perfectly smooth.
- Use a rotisserie chicken to save time on busy weeknights.
- Rinse your black beans well to keep the sauce color bright.
- Watch the heat in the skillet to avoid burning the dairy.
- Add a pinch of extra cumin for a deeper smokey flavor.
- Try cauliflower rice if you want a lighter, low-carb option.
Ways to Switch It Up
- Swap red sauce for green enchilada sauce for a tangy twist.
- Use ground turkey instead of chicken for a different protein.
- Add diced jalapeños if you want a spicy kick.
- Stir in fresh spinach at the end for extra greens.
Quick Answers
Can I taste the cottage cheese?
No, the blender removes the texture entirely. It just tastes like a rich and creamy cheese sauce. The enchilada sauce provides all the main flavor.
Is this recipe good for kids?
Yes, it is very kid-friendly and mild. You can use mild enchilada sauce to keep it gentle for little ones. It is a great way to sneak in protein.
I hope these bowls make your busy week feel a little lighter. There is nothing better than a healthy meal that tastes like a treat. Enjoy every bite!
— Katie Wood
High Protein Chicken Cottage Cheese Enchilada Bowls
Ingredients
- 24 oz cooked chicken breast, shredded
- 2 cups low -fat cottage cheese
- 10 oz red enchilada sauce, mild or medium
- 15 oz canned black beans, drained and rinsed
- 1 cup frozen sweet corn
- 1 cup shredded reduced-fat Mexican cheese blend
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp ground cumin
- 2 cups cooked white rice or cauliflower rice
- 0.25 cup fresh cilantro, chopped
Instructions
- Place the cottage cheese and red enchilada sauce into a high-speed blender or food processor.
- Process on high for 45-60 seconds until the mixture is completely smooth and no curds remain.
- In a large mixing bowl, combine the shredded chicken, black beans, corn, garlic powder, onion powder, and cumin.
- Pour the blended sauce over the chicken mixture and fold using a spatula until all components are evenly coated.
- Transfer the mixture to a large non-stick skillet over medium heat.
- Heat the mixture for 8-10 minutes, stirring frequently to prevent scorching, until the internal temperature reaches 165°F (74°C).
- Remove from heat and fold in the shredded Mexican cheese blend until melted and incorporated.
- Divide the cooked rice into four meal prep containers and top each with an equal portion of the chicken enchilada mixture.
- Garnish with chopped cilantro and allow to cool slightly before sealing for refrigeration.
