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A white bowl filled with shredded chicken, black beans, corn, and a creamy red enchilada sauce topped with melted cheese and cilantro.
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High Protein Cottage Cheese Enchilada Bowl

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 420kcal

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.