Description
A comforting Chicken Cottage Cheese Enchilada Bowl packed with flavor and customizable ingredients, perfect for easy weeknight dinners.
Ingredients
- 1 cup Low-Fat Cottage Cheese
- 1 cup Enchilada Sauce
- 2 cups Rotisserie Chicken Breast (Shredded)
- 2 tablespoons Taco Seasoning
- 1 medium Red Bell Pepper (Diced)
- 1 cup Canned Corn
- 1 cup Black Beans
- 1 cup Shredded Cheese (Mexican blend or cheddar)
- 1 tablespoon Chopped Cilantro
- 1 medium Avocado (Sliced)
- 2 tablespoons Greek Yogurt or Sour Cream (Optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the shredded rotisserie chicken, taco seasoning, diced red bell pepper, canned corn, black beans, and cottage cheese in a mixing bowl. Stir until well mixed.
- Spread about half of your enchilada sauce evenly across the bottom of a baking dish.
- Pour the chicken mixture over the sauce, spreading it evenly.
- Drizzle the remaining enchilada sauce on top, ensuring an even coating.
- Sprinkle the shredded cheese generously across the top of the dish.
- Transfer the baking dish to the preheated oven, baking for 20-25 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and sliced avocado before serving.
Notes
For a vegetarian option, use tofu or jackfruit. Fresh avocados and high-quality enchilada sauce enhance flavors. Consider adding jalapeños or olives for extra flavor.