High-Protein Chicken Cottage Cheese Enchilada Bowls
A delightful twist on classic enchiladas, these bowls are filled with seasoned chicken, creamy cottage cheese, and vibrant salsa, all while packing a high-protein punch.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken Leftover rotisserie chicken works great for an easy meal.
- 1.5 cups cottage cheese This creamy base adds protein and a delicious tang. Substitute with Greek yogurt for a lighter option!
- 1 cup enchilada sauce Store-bought or homemade; it’s the flavorful lifeblood of this dish.
- 8 pieces corn tortillas Use whole-wheat tortillas for added fiber.
- 1 cup shredded cheese Cheddar, Monterey Jack, or a blend; it melts beautifully!
- 1 cup corn Frozen or fresh, for sweetness and added texture.
- 1 teaspoon cumin A warm spice that enhances the chicken.
- to taste salt and pepper Simple seasonings that make all the difference.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, combine shredded chicken, cottage cheese, corn, cumin, salt, and pepper. Mix until well-blended.
- Warm the tortillas in the microwave for about 30 seconds, making them pliable and easy to work with.
Assembly and Baking
- Spread a thin layer of enchilada sauce across the bottom of a baking dish, about ½ cup.
- Take a tortilla, fill it with the chicken and cheese mixture, and roll it up tightly. Place seam side down in the baking dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they’re generously covered.
- Sprinkle with shredded cheese, and cover with aluminum foil.
- Bake for 20 minutes, then remove the foil and bake for an additional 5 minutes until bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Store any uneaten enchilada bowls in an airtight container in the fridge for up to 3 days. For longer storage, freeze them for up to three months. Reheat in the oven at 350°F (175°C) for about 20 minutes, or until heated through.