It is Monday night and you need a healthy reset after a busy weekend.
You want something comforting but also light and high in protein. These cottage cheese enchilada bowls are the perfect solution for your busy week.
This recipe delivers all the creamy flavor of traditional enchiladas without the heavy carbs. It is a fresh, simple meal that feels like a warm hug in a bowl.
Why This Recipe Is a Winner
This dish is a total game-changer for your weekly meal prep routine. It combines tender chicken with a surprisingly creamy, high-protein sauce.
Using cottage cheese creates a velvety texture that tastes just like a rich cheese sauce. It is budget-friendly and uses simple staples you likely have in your pantry.
You will love how it keeps you full and satisfied all afternoon long. It is truly the ultimate healthy comfort food for any season.
Simple Method
Making this meal is incredibly easy and takes under 30 minutes total. You just blend the sauce, warm the chicken, and layer your bowls.
The blender does the hard work of making the cottage cheese perfectly smooth. Even beginner cooks can master this recipe with total confidence.
Simple Ingredients
These ingredients are fresh and accessible at any local grocery store.
- 16 oz cooked chicken breast, shredded
- 1 cup low-fat cottage cheese (2% milkfat)
- 1 cup canned red enchilada sauce
- 2 cups riced cauliflower, steamed
- 0.5 cup reduced-fat shredded Mexican cheese blend
- 0.5 cup canned black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.25 cup fresh cilantro, chopped
Step-by-Step
- In a high-speed blender, combine the cottage cheese and red enchilada sauce. Process on high for 45 seconds until the mixture is completely smooth and homogenous.
- In a large non-stick skillet over medium heat, combine the shredded chicken, black beans, cumin, and garlic powder. Heat for 3 to 4 minutes until the chicken is warmed through.
- Pour the blended cottage cheese sauce into the skillet with the chicken. Reduce heat to low and stir constantly for 2 to 3 minutes until the sauce is heated but not boiling (to prevent curdling).
- Layer 0.5 cup of steamed riced cauliflower into the bottom of four individual meal prep containers or bowls.
- Divide the chicken and enchilada sauce mixture equally over the cauliflower rice in each bowl.
- Top each bowl with 2 tablespoons of shredded Mexican cheese and garnish with chopped cilantro.
- Optional: Place bowls under a broiler for 1-2 minutes until the cheese is bubbly and lightly browned.
Best Ways to Enjoy It
Serve these bowls warm with a squeeze of fresh lime for extra brightness. You can add a few slices of creamy avocado on top for healthy fats.
For a family dinner, set out small bowls of toppings like Greek yogurt or jalapeños. Pack these into containers for easy, grab-and-go weekday lunches that stay fresh.
Keep It Fresh
These bowls store beautifully in the fridge for up to four days. Keep them in airtight containers to maintain the best flavor and texture.
When you are ready to eat, reheat in the microwave for 1-2 minutes. Stir the mixture halfway through to ensure even heating throughout the bowl.
Recipe Tips
- Do not skip the blending step to ensure a perfectly smooth sauce.
- Avoid boiling the sauce to prevent the cottage cheese from separating.
- Use a rotisserie chicken to save extra time on busy weeknights.
- Add a pinch of chili powder if you prefer a bit more heat.
- Prepare the riced cauliflower in advance for faster assembly.
- Ensure black beans are rinsed well to keep the flavors clean.
Ways to Switch It Up
- Swap the chicken for lean ground turkey or shredded beef.
- Use green enchilada sauce for a tangy, fresh twist.
- Stir in some sautéed bell peppers for extra garden-fresh crunch.
Common Questions
Can I use full-fat cottage cheese?
Yes, you can use full-fat cottage cheese if you prefer. It will make the sauce even richer and creamier.
Will the sauce taste like cottage cheese?
Not at all! Once blended with the enchilada sauce, it tastes like a savory cheese sauce.
I hope these creamy bowls make your week feel a little easier and more delicious. They are the perfect way to stay on track while enjoying every bite.
— Katie Wood
Ingredients
- 16 oz cooked chicken breast, shredded
- 1 cup low -fat cottage cheese (2% milkfat)
- 1 cup canned red enchilada sauce
- 2 cups riced cauliflower, steamed
- 0.5 cup reduced -fat shredded Mexican cheese blend
- 0.5 cup canned black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.25 cup fresh cilantro, chopped
Instructions
- In a high-speed blender, combine the cottage cheese and red enchilada sauce. Process on high for 45 seconds until the mixture is completely smooth and homogenous.
- In a large non-stick skillet over medium heat, combine the shredded chicken, black beans, cumin, and garlic powder. Heat for 3 to 4 minutes until the chicken is warmed through.
- Pour the blended cottage cheese sauce into the skillet with the chicken. Reduce heat to low and stir constantly for 2 to 3 minutes until the sauce is heated but not boiling (to prevent curdling).
- Layer 0.5 cup of steamed riced cauliflower into the bottom of four individual meal prep containers or bowls.
- Divide the chicken and enchilada sauce mixture equally over the cauliflower rice in each bowl.
- Top each bowl with 2 tablespoons of shredded Mexican cheese and garnish with chopped cilantro.
- Optional: Place bowls under a broiler for 1-2 minutes until the cheese is bubbly and lightly browned.
