Description
A quick and healthy enchilada bowl filled with lean protein and vibrant veggies, perfect for busy weeknights.
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
- Blend the cottage cheese: If you’d like a smoother consistency, blend the cottage cheese with enchilada sauce in a high-speed blender until creamy.
- Add the chicken: In a mixing bowl, combine the cottage cheese mixture, shredded chicken, and taco seasoning, stirring until everything is nicely mixed.
- Add the veggies: Toss in the red bell pepper, corn, and black beans and give it a quick stir to coat the veggies in the mixture.
- Heat it up: Divide the mixture into two microwave-safe bowls, top each with shredded cheese, and microwave for 1-2 minutes until everything is warmed through and the cheese is melted.
- Garnish: Remove from the microwave and finish with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream. Enjoy the comforting warmth!
Notes
Customize the veggies and add jalapeños for extra heat. Can be baked instead of microwaved.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Microwaving
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 50mg