High-Protein Creamy Cottage Cheese Bowl
A delicious and nutritious high-protein meal featuring low-fat cottage cheese, shredded chicken, and vibrant veggies.
Ingredients
- 1 cup Low-Fat Cottage Cheese blend for a smoother texture
- 1 cup Enchilada Sauce store-bought or homemade
- 2 cups Rotisserie Chicken Breast shredded
- 1 packet Taco Seasoning adjust based on heat preference
- 1 medium Red Bell Pepper diced; can be added fresh or sautéed
- 1 cup Canned Corn drained
- 1 can Black Beans rinsed thoroughly
- 1 cup Shredded Cheese Mexican Blend or Cheddar
- 1 cup Chopped Cilantro
- 1 medium Avocado sliced
- 1 cup Greek Yogurt or Sour Cream optional
Instructions
- the Cottage Cheese: Use a blender to smooth out the cottage cheese, making it creamy.
- the Base: In a large mixing bowl, combine the blended cottage cheese, enchilada sauce, shredded chicken, and taco seasoning. Stir until everything is well incorporated.
- the Veggies: Fold in the diced red bell pepper, drained corn, and rinsed black beans for added texture and flavor.
- It Up: Transfer the mixture to a large skillet over medium heat. Stir occasionally until everything is heated through, about 5-7 minutes.
- It Right: Once heated, take it off the heat, then top with shredded cheese. Cover for a minute, allowing the cheese to melt beautifully.
- and Enjoy: Top it off with fresh cilantro and avocado slices. If desired, add a dollop of Greek yogurt or sour cream for extra creaminess!
Notes
- This dish is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days. - Warm it gently on the stove when reheating to avoid drying out the mixture. - If the sauce seems thick, add a few tablespoons of water or extra enchilada sauce when reheating.