High-Protein Chicken Cottage Cheese Enchilada Bowls
These High-Protein Chicken Cottage Cheese Enchilada Bowls are a satisfying and customizable meal, loaded with protein and bursting with flavors.
Ingredients
Main Ingredients
- 2 cups cooked brown rice
- 2 cups cooked, shredded chicken
- 1 cup cottage cheese
- 1 cup enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
Spices and Seasoning
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste salt and pepper
Garnish
- to taste fresh cilantro for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, cottage cheese, black beans, corn, cumin, paprika, salt, and pepper.
Assembly
- In a baking dish, layer the cooked brown rice at the bottom.
- Spread the chicken mixture over the rice.
- Pour the enchilada sauce over the top and sprinkle with shredded cheese.
Baking
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool slightly.
- Garnish with fresh cilantro before serving.
Notes
For added creaminess, consider serving with sliced avocado or a dollop of Greek yogurt. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.