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Bird's-eye view of a bowl with chicken, black beans, corn, bell pepper, and cottage cheese under melted cheese, topped with avocado slices.

Chicken Cottage Cheese Enchilada Bowls

Creamy chicken cottage cheese enchilada bowls with black beans, corn, and melted cheese, ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-Inspired
Ingredients Method

Ingredients
  

  • 1 cup Low-Fat Cottage Cheese
  • 1 cup Enchilada Sauce store-bought or homemade
  • 2 cups Rotisserie Chicken Breast shredded
  • 1 packet Taco Seasoning adjust based on heat preference
  • 1 medium Red Bell Pepper diced; can be added fresh or sautéed
  • 1 cup Canned Corn drained
  • 1 can Black Beans rinsed thoroughly
  • 1 cup Shredded Cheese Mexican Blend or Cheddar
  • 1 cup Chopped Cilantro
  • 1 medium Avocado sliced
  • 1 cup Greek Yogurt or Sour Cream optional

Method
 

  1. Blend cottage cheese:

    Process the cottage cheese in a blender until it becomes smooth and creamy.

  2. Mix filling ingredients:

    In a large bowl, mix together the blended cottage cheese, enchilada sauce, shredded chicken, and taco seasoning. Stir well to combine.

  3. Fold in vegetables:

    Gently fold in the diced red bell pepper, drained corn, and rinsed black beans for extra texture and flavor.

  4. Cook mixture:

    Pour the mixture into a large skillet set over medium heat. Cook, stirring occasionally, until heated through, about 5-7 minutes.

  5. Melt cheese:

    Take off the heat, sprinkle shredded cheese on top, cover, and let stand for 1 minute until the cheese melts.

  6. Garnish with toppings:

    Top with fresh cilantro and avocado slices. For extra creaminess, optionally add a dollop of Greek yogurt or sour cream.