High-protein cottage cheese enchilada bowls packed with shredded chicken, veggies, and creamy sauce for a quick, flavorful meal.

Scale

1 cup low-fat cottage cheese (blended optional)

4 tablespoons enchilada sauce

4 oz rotisserie chicken breast, shredded

4 tablespoons taco seasoning

1 cup red bell pepper, diced

1/4 cup canned corn, drained

1/4 cup black beans, rinsed and drained

1 oz shredded cheese

Chopped cilantro

Avocado slices

Greek yogurt or sour cream

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1. Blend cottage cheese and enchilada sauce until creamy if desired

2. Combine cottage cheese mixture with shredded chicken and taco seasoning

3. Stir in bell pepper, corn, and black beans

4. Divide into two bowls, top with cheese, microwave until warm

5. Add cilantro, avocado, and Greek yogurt or sour cream

Blend cottage cheese for a smoother texture

Add jalapeños for extra spice

Swap chicken for turkey or tofu if preferred