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Creamy enchilada chicken cottage cheese bowls topped with fresh herbs and cheese

Creamy Enchilada Chicken Cottage Cheese Bowls

A delightful dish combining the flavors of enchiladas with creamy cottage cheese, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for a quicker meal.
  • 1 cup cottage cheese Low-fat cottage cheese works well.
  • 1 cup enchilada sauce For added spice, use a spicier enchilada sauce.
  • 1 cup shredded cheese (cheddar or Mexican blend) Can substitute with any preferred cheese.
  • 1/2 cup black beans, drained and rinsed Make sure to drain well to prevent excess moisture.
  • 1/2 cup corn, frozen or canned Ensure well-drained if using canned.
  • 1 tablespoon taco seasoning
  • 1 count green onion, chopped Use for garnish.
  • to taste Fresh cilantro For garnish.

Method
 

Preparation
  1. In a large bowl, mix the shredded chicken, cottage cheese, enchilada sauce, black beans, corn, and taco seasoning until well combined.
Baking
  1. Transfer the mixture to a baking dish and sprinkle the shredded cheese on top.
  2. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through and the cheese is melted.
Serving
  1. Garnish with green onions and fresh cilantro before serving.
  2. Serve hot, optionally pairing with a side salad or tortilla chips.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.