Description
A protein-rich take on classic enchiladas using blended cottage cheese for creaminess, topped with enchilada sauce, black beans, corn, bell peppers, and baked to perfection. Perfect for a healthy, satisfying weeknight meal or meal prep.
Ingredients
2 cups low-fat cottage cheese
1 cup cooked rotisserie chicken
1 jalapeño, roasted and chopped
1 red bell pepper, sliced
1 cup corn kernels
1 cup black beans, cooked
2 cups enchilada sauce (no alcohol)
2 tbsp olive oil
4 cups uncooked white rice (for baking bowls)
1 tsp cumin
1 tsp chili powder
2 tbsp chopped cilantro
Grated cheddar cheese (optional)
Greek yogurt (2 tablespoons)
1 onion, diced
Instructions
Preheat oven to 375°F (190°C)
Steam or boil white rice until tender (8-9 minutes)
In a large skillet, heat olive oil and sauté onions, jalapeño, cumin, chili powder, and garlic powder until fragrant
Add rotisserie chicken and black beans to the skillet, simmer for 8-10 minutes
In a separate bowl, blend cottage cheese until smooth and creamy
Assemble bowls by layering rice, chicken mixture, corn, and bell pepper
Pour enchilada sauce over the layers
Top with Optional cheddar cheese and Greek yogurt (if using)
Bake for 15-20 minutes until bubbly
Garnish with chopped cilantro before serving
Notes
Use store-bought low-sodium enchilada sauce for convenience
Cottage cheese adds 24g of protein per serving
Substitute rice with cauliflower rice for a low-carb version
Storage: Seal in airtight containers for up to 3 days
Can add avocado for healthy fats
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 85mg