Go Back
HIGH PROTEIN CHICKEN ENCHILADA BOWLS finished bowl with cottage cheese shredded chicken avocado melted cheese
Yesica Andrews

High-Protein Chicken Enchilada Bowls: Easy Delicious Recipe

Enjoy this High Protein Chicken Enchilada Bowls recipe that's perfect for Healthy Dinner Ideas and Easy High Protein Dinners. Packed with wholesome ingredients like cottage cheese and rotisserie chicken, it's a flavorful and nutritious meal you can feel great about.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 344
Ingredients Method Notes

Ingredients
  

  • 1 cup low-fat cottage cheese (blended for smoother texture, optional)
  • 4 tablespoons enchilada sauce
  • 4 oz rotisserie chicken breast, shredded
  • 4 tablespoons taco seasoning (or 1 package taco seasoning mix)
  • 1 cup red bell pepper, diced (fresh or sautéed)
  • 1/4 cup canned corn, drained
  • 1/4 cup black beans, rinsed and drained
  • 1 oz shredded cheese (Mexican blend or cheddar)
  • Chopped cilantro, for garnish
  • Avocado slices, for garnish
  • Greek yogurt or sour cream, for garnish

Method
 

  1. If desired, blend cottage cheese until smooth for creamier texture.
  2. In a medium bowl, combine shredded chicken and taco seasoning; mix well.
  3. Warm the enchilada sauce in a small saucepan over low heat.
  4. In bowls, layer the cottage cheese, seasoned chicken, red bell pepper, corn, black beans, and enchilada sauce.
  5. Top with shredded cheese and gently mix to combine.
  6. Garnish with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream.
  7. Serve immediately and enjoy your healthy, high-protein enchilada bowl.

Notes

  • For a traditional enchilada style, use tortillas and bake the assembled enchiladas at 350°F for 15 minutes. Store leftovers in an airtight container for up to 3 days. You can substitute chicken with turkey or tofu for a different variation.