Chicken Cottage Cheese Enchilada Bowls
Creamy chicken cottage cheese enchilada bowls with black beans, corn, and melted cheese, ready in 30 minutes.
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
Instructions
Blend cottage cheese:
Process the cottage cheese in a blender until it becomes smooth and creamy.Mix filling ingredients:
In a large bowl, mix together the blended cottage cheese, enchilada sauce, shredded chicken, and taco seasoning. Stir well to combine.Fold in vegetables:
Gently fold in the diced red bell pepper, drained corn, and rinsed black beans for extra texture and flavor.Cook mixture:
Pour the mixture into a large skillet set over medium heat. Cook, stirring occasionally, until heated through, about 5-7 minutes.Melt cheese:
Take off the heat, sprinkle shredded cheese on top, cover, and let stand for 1 minute until the cheese melts.Garnish with toppings:
Top with fresh cilantro and avocado slices. For extra creaminess, optionally add a dollop of Greek yogurt or sour cream.