Description
A creamy, protein-packed twist on traditional enchiladas using cottage cheese as a base. Shredded chicken, roasted vegetables, and tangy spices are layered in bowls for a wholesome, satisfying meal.
Ingredients
1 lb boneless, skinless chicken breast
1 cup low-fat cottage cheese
1 tbsp lime juice
1 tsp chili powder
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
1 cup chopped rotisserie chicken (if using)
1 cup frozen corn
1 cup black beans, drained
1 red bell pepper, sliced
1 green bell pepper, sliced
8 flour tortillas
1 avocado, sliced
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
1/2 cup Greek yogurt
2 tbsp olive oil
1/2 cup all-purpose flour (for coating)
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 400°F.
Coat chicken breasts with 1 tbsp olive oil, 1/2 tsp salt, and pepper. Bake 20-25 minutes until cooked through.
Toss bell peppers and corn in 1 tbsp olive oil; roast or sauté until tender.
Blend cottage cheese with lime juice, chili powder, cumin, paprika, garlic powder, onion powder, cayenne, and Greek yogurt until smooth.
Shred cooked chicken into bite-sized pieces.
Heat tortillas briefly (wrap in foil and warm in oven). Layer with roasted veggies, chicken, cottage cheese sauce, black beans, and avocado.
Top with cilantro, lime wedges, and additional spices as desired.
Notes
Use halal-certified chicken if needed
Substitute Greek yogurt for creamier texture
Roasted garlic adds depth
Leftovers freeze well for up to 2 weeks
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 30mg