It is 6pm and your family is hungry. You need a meal that is fast and filling. This High Protein Cottage Cheese Enchilada Bowl is your new secret weapon. It is creamy, savory, and packed with goodness. You will love how easy it is to make for a healthy reset.
This dish delivers all the comfort of traditional enchiladas. However, it requires much less work and zero rolling. It is perfect for those busy nights when you want something wholesome and delicious. Let’s get cooking!
Why This Recipe Is a Winner
This recipe is a total winner for busy families. It uses cottage cheese to create a velvety smooth sauce without heavy cream. This keeps the meal light but very satisfying. It is perfect for a healthy reset after a busy weekend.
Your kids will love the mild, cheesy flavor. You will love that it provides 420 calories of pure fuel. It is a budget-friendly meal that uses simple pantry staples. You can feel good about serving this any night of the week.
Simple Method
Making this bowl is incredibly simple and stress-free. You just blend the sauce and heat the base. It comes together in under 25 minutes total. Even beginner cooks can master this dish easily. There is no complicated folding or rolling required here.
Simple Ingredients
These ingredients are mostly pantry staples you likely have on hand right now.
- 2 cups low-fat cottage cheese
- 1 cup red enchilada sauce
- 1 lb cooked shredded chicken breast
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1/2 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Step-by-Step Directions
- Place the cottage cheese and red enchilada sauce into a high-speed blender.
- Process until the mixture is completely smooth and no curds remain.
- Place a large skillet over medium heat.
- Add the shredded chicken, black beans, and corn to the skillet.
- Season the chicken mixture with chili powder, cumin, and garlic powder.
- Stir to combine and heat for 5 minutes until warmed through.
- Lower the heat to low.
- Pour the blended cottage cheese sauce into the skillet.
- Stir continuously for 2-3 minutes until the sauce is heated through.
- Portion the mixture into 4 serving bowls.
- Top each bowl with shredded Monterey Jack cheese while hot.
- Garnish with chopped cilantro and serve with a lime wedge.
Best Ways to Enjoy It
Serve these bowls warm for the best experience. Add a few slices of fresh avocado on top for creaminess. You can also serve it over a bed of rice or cauliflower rice. Fresh lime juice adds a bright pop of flavor at the end.
If you like a little crunch, serve with a few tortilla chips. It is a wonderful meal for a cozy weeknight in with your family. Set the table and enjoy this simple, protein-packed dinner together.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. This makes it a fantastic meal prep option for busy weeks. Reheat gently on the stove or in the microwave. Add a splash of water if the sauce thickens too much during storage.
Recipe Tips for Best Results
- Blend the cottage cheese thoroughly until it looks like heavy cream.
- Do not let the sauce boil or the cottage cheese may separate.
- Use a rotisserie chicken to save even more time on weeknights.
- Rinse your black beans well to keep the sauce color bright.
- Add a pinch of extra chili powder if you enjoy a little heat.
- Garnish right before serving to keep the cilantro fresh and green.
Ways to Switch It Up
- Swap the chicken for lean ground turkey for a different texture.
- Use green enchilada sauce for a tangy, bright flavor profile.
- Add diced bell peppers for extra crunch and vitamins.
- Stir in some fresh spinach at the end for added greens.
Common Questions
Can I taste the cottage cheese?
Once blended and mixed with the sauce, you cannot taste it at all. It simply adds a creamy, rich texture and lots of protein. It is a great way to hide healthy ingredients.
Can I freeze these bowls?
I do not recommend freezing this specific sauce. The cottage cheese texture can change and become grainy when thawed. It is best enjoyed fresh or from the fridge.
I hope this simple bowl brings a little ease to your busy weeknight. It is so satisfying to know you are fueling your body with something fresh and protein-rich. Enjoy every creamy bite!
— Katie Wood
Ingredients
- 2 cups low -fat cottage cheese
- 1 cup red enchilada sauce
- 1 lb cooked shredded chicken breast
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1/2 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- 1 lime , cut into wedges
Instructions
- Place the cottage cheese and red enchilada sauce into a high-speed blender or food processor. Process until the mixture is completely smooth and no curds remain.
- Place a large skillet over medium heat. Add the shredded chicken, black beans, and corn.
- Season the chicken mixture with chili powder, cumin, and garlic powder. Stir to combine and heat for 5 minutes until the ingredients are warmed through.
- Lower the heat to low. Pour the blended cottage cheese sauce into the skillet with the chicken and beans.
- Stir continuously for 2-3 minutes until the sauce is heated through and well-incorporated. Do not let the mixture boil, as this may cause the cottage cheese to separate.
- Portion the mixture into 4 serving bowls.
- Top each bowl with shredded Monterey Jack cheese while hot, allowing it to melt naturally.
- Garnish with chopped cilantro and serve with a lime wedge.
