Cottage Cheese Chicken Enchilada Bowls

Name: Cottage Cheese Chicken Enchilada Bowls
Prep time: 6 min
Cook time: 2 min
Total time: 8 min
Yield: 2
Cuisine: Mexican
Ingredients: 4 oz Chicken Breast (4 oz rotisserie chicken breast (shredded)); 4 tbsp Taco Seasoning (4 tbsp taco seasoning); 1 cup Low-Fat Cottage Cheese (1 cup low fat cottage cheese); 4 tbsp Enchilada Sauce (4 tbsp enchilada sauce); ½ piece Red Bell Pepper (½ red bell pepper (diced)); ¼ cup Corn (1/4 cup canned corn (drained)); ¼ cup Black Beans (1/4 cup black beans (rinsed and drained)); 1 cup Cheddar Cheese (1 cup shredded cheddar); 0 pieces Cilantro (Chopped cilantro); 0 pieces Avocado (Avocado slices); 0 pieces Sour Cream (Sour cream)

Cottage Cheese Chicken Enchilada Bowls - Lunch (Mexican)

8 minMexican

Servings2

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Egg Free

Steps

1In a medium mixing bowl, combine the shredded rotisserie chicken with the taco seasoning. Toss until the chicken is evenly coated.
2In a blender or food processor, blend the cottage cheese and enchilada sauce until smooth and creamy.
3Pour the cottage cheese mixture over the seasoned chicken and stir until fully combined.
4Fold in the diced red bell pepper, corn, and black beans, mixing until everything is evenly coated.
5Divide the mixture evenly between two microwave-safe containers. Sprinkle the shredded cheddar over the top of each bowl. Microwave for 1–2 minutes, or until heated through and the cheese is melted.
6Top with chopped cilantro, fresh avocado slices, and a dollop of sour cream. Serve warm and enjoy!