Dinner

High-Protein Chicken Cottage Cheese Enchilada Bowls Recipe

Byluca Carter October 21, 2025October 21, 2025

Introduction

These High-Protein Chicken Cottage Cheese Enchilada Bowls are a flavorful and nutritious meal perfect for a quick lunch or dinner. Packed with wholesome ingredients like cottage cheese, shredded chicken, and fresh veggies, they offer a satisfying boost of protein without sacrificing taste.

Two clear rectangular glass baking dishes sit on a white marbled surface, each filled with a layered casserole. The bottom layer appears to be a baked mixture with a slightly golden crust, topped with melted cheese creating a creamy, stretchy texture. Scattered on top are black beans, bright yellow corn kernels, and chopped red bell peppers, adding bursts of color and a fresh look. The dishes are garnished with fresh green cilantro leaves and slices of avocado placed in the center, adding a vibrant green contrast to the warm tones of the casserole. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup low-fat cottage cheese (blended for smoother texture, optional)
4 tablespoons enchilada sauce

4 oz rotisserie chicken breast, shredded
4 tablespoons taco seasoning (or 1 package taco seasoning mix)

1 cup red bell pepper, diced (fresh or sautéed)
1/4 cup canned corn, drained

1/4 cup black beans, rinsed and drained
1 oz shredded cheese (Mexican blend or cheddar)
Chopped cilantro, for garnish

Avocado slices, for garnish
Greek yogurt or sour cream, for garnish

Instructions

Step 1: Blend the cottage cheese and enchilada sauce together in a high-speed blender, immersion blender, or food processor until smooth and creamy, if desired.

Step 2: In a small mixing bowl, combine the blended cottage cheese mixture, shredded chicken, and taco seasoning. Stir to combine well.
Step 3: Add the diced red bell pepper, drained corn, and rinsed black beans to the bowl. Gently stir everything to evenly coat the vegetables in the cottage cheese mixture.
Step 4: Divide the mixture evenly into two microwave-safe bowls. Sprinkle shredded cheese on top of each bowl.

Step 5: Microwave for 1–2 minutes, or until the cheese melts and the mixture is heated through.
Step 6: Remove from microwave and garnish with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream. Serve immediately and enjoy!

Tips & Variations

For extra creaminess, try using full-fat cottage cheese or add a splash of milk before blending.

Swap black beans for pinto beans or kidney beans if preferred.
Add a squeeze of fresh lime juice on top for a bright, tangy finish.
To make it spicy, mix in some chopped jalapeños or a dash of hot sauce.

Storage

Store leftover enchilada bowls in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through, adding a little water or enchilada sauce if the mixture seems dry.

How to Serve

Two clear glass rectangular containers of layered Mexican-style casserole sit on a white marbled surface. Each container shows a bottom layer of a light brown base topped with a colorful middle layer made of black beans, yellow corn, and red diced peppers spread evenly. A melted layer of cheese covers the top, scattered with bright green fresh cilantro leaves. Each casserole is garnished with sliced avocado placed in the center. The colors of black, yellow, red, green, and melted white cheese create a vibrant and textured look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe without blending the cottage cheese?

Yes, you can skip blending if you prefer a chunkier texture. The dish will still be delicious and creamy once mixed with the enchilada sauce and other ingredients.