High-Protein Chicken Cottage Cheese Enchilada Bowls
A flavorful and nutritious meal packed with protein, featuring chicken, cottage cheese, and zesty enchilada sauce over a hearty base of rice or quinoa.
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Can use leftover roast chicken or freshly cooked.
- 1 cup cottage cheese Provides creaminess and protein.
- 1 cup enchilada sauce Zesty sauce that adds flavor.
- 1 cup black beans, drained and rinsed Add protein and fiber.
- 1 cup corn, frozen or canned Sweetness complements the dish.
- 1 cup shredded cheese (cheddar or Mexican blend) For topping the bowls.
- 2 cups cooked rice or quinoa Base for the bowls.
- 1 teaspoon cumin Adds warmth and depth.
- 1 teaspoon garlic powder Enhances flavor profile.
- Salt and pepper to taste Essential for seasoning.
- Chopped cilantro for garnish Freshness and color.
Instructions
Preparation
- Cook rice or quinoa according to package instructions to serve as the base.
- Shred the pre-cooked chicken breast.
- In a large mixing bowl, combine shredded chicken, cottage cheese, cumin, garlic powder, salt, and pepper. Stir until well mixed.
Assembly
- Divide cooked rice or quinoa into serving bowls.
- Top each bowl with the chicken-cottage cheese mixture, followed by black beans, corn, and enchilada sauce.
- Sprinkle shredded cheese on top.
Baking (Optional)
- For a melty topping, bake in a preheated oven at 350°F (175°C) for about 15 minutes until cheese is bubbly.
Garnish
- Garnish with chopped cilantro before serving.
Notes
Customize by adjusting spice levels or using different types of cheese. Store in the fridge for up to 4 days, and freeze the filling separately from the rice for longer storage.