Description
Comforting and high-protein enchilada bowls filled with chicken, cottage cheese, and colorful vegetables, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cottage cheese
- 1 cup enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup chopped bell peppers
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips or tortillas for serving
- Chopped cilantro and avocado for garnish
Instructions
- Combine the shredded chicken, cottage cheese, black beans, corn, bell peppers, cumin, chili powder, salt, and pepper in a large mixing bowl.
- Preheat the oven to 375°F (190°C).
- Spread a layer of enchilada sauce in a baking dish.
- Spoon the chicken mixture into bowls or tortillas.
- Top with the remaining enchilada sauce.
- Bake for 20-25 minutes until heated through.
- Serve with tortilla chips and garnish with cilantro and avocado.
Notes
Feel free to customize the recipe with ingredients like jalapeños for a spicy kick or black olives for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 50mg