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Four meal prep containers filled with creamy chicken enchilada mixture over rice and topped with cilantro.
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High Protein Chicken Cottage Cheese Enchilada Bowls

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 485kcal

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.