Ingredients
Scale
- 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
- If you prefer a smoother texture, blend the cottage cheese and enchilada sauce together.
- In a small bowl, mix the cottage cheese mixture, shredded chicken, and taco seasoning.
- Add the diced red bell pepper, corn, and black beans to the mix and stir well to coat the veggies.
- Divide the mixture into two microwave-safe bowls.
- Sprinkle the shredded cheese on top and microwave for 1-2 minutes until the cheese melts and the mixture is warmed through.
- Garnish with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream. Enjoy!
Notes
For added flavor, sauté the red bell pepper before mixing it in. Feel free to substitute other proteins or add more veggies.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Main Course
- Method: Microwaving
- Cuisine: Mexican
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg
Keywords: enchilada bowls, high protein, chicken, cottage cheese, healthy meal