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High Protein Chicken Cottage Cheese Enchilada Bowls

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Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Difficulty: Easy | Intensity: Moderate (mostly hands-off cooking) | Servings: 4
Lasts For: Up to 4 days in the refrigerator, or 3 months in the freezer.

This deconstructed enchilada bowl packs all the hearty, spicy flavors you love into a single, high-protein skillet meal. By swapping traditional cheese for creamy, protein-rich cottage cheese, we create a luxuriously thick and satisfying sauce that coats tender chicken and black beans. It’s a balanced, meal-prep friendly dish that delivers on comfort without the guilt.

Ingredients

For the Enchilada Bowls:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes

  • 1 tbsp olive oil

  • 1 medium yellow onion, diced

  • 3 cloves garlic, minced

  • 1 bell pepper (any color), diced

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 (15 oz) can fire-roasted diced tomatoes, undrained

  • 1 (10 oz) can red enchilada sauce (mild or medium)

  • 1 cup (225g) full-fat or low-fat cottage cheese

  • 2 tbsp tomato paste

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • ½ tsp smoked paprika

  • Salt and black pepper to taste

For Serving (Optional):

  • 2 cups cooked brown rice or cauliflower rice

  • 1 avocado, sliced

  • Fresh cilantro, chopped

  • Lime wedges

  • Jalapeño slices

Instructions

Step 1: Cook the Chicken & Veggies

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the cubed chicken generously with salt and pepper.

  2. Add the chicken to the hot skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken to a clean plate and set aside.

  3. In the same skillet, add the diced onion and bell pepper. Sauté for 5-6 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Step 2: Build the Sauce & Simmer

  1. Reduce the heat to medium. Add the tomato paste, cumin, chili powder, and smoked paprika to the skillet. Stir constantly for 1 minute to toast the spices.

  2. Pour in the enchilada sauce, diced tomatoes with their juices, and drained black beans. Stir well to combine, scraping up any browned bits from the bottom of the pan.

  3. Return the cooked chicken (and any accumulated juices) to the skillet. Stir to combine. Bring the mixture to a gentle simmer, then reduce heat to low. Cover and let it simmer for 15 minutes to allow the flavors to meld.

Step 3: Incorporate the Cottage Cheese

  1. While the skillet simmers, place the cottage cheese in a small food processor or blender. Blend until completely smooth and creamy, about 30-45 seconds. (If you don’t mind some curds, you can skip this step, but blending creates a seamless, rich sauce).

  2. After the 15-minute simmer, remove the skillet from the heat. Stir in the blended cottage cheese until fully incorporated and the sauce is creamy and cohesive.

  3. Taste and adjust seasoning with additional salt or pepper if needed.

Step 4: Serve and Store

  1. To serve, divide cooked rice (if using) among four bowls. Spoon the creamy chicken enchilada mixture generously over the top.

  2. Garnish with sliced avocado, fresh cilantro, jalapeños, and a squeeze of lime juice.

  3. For meal prep, portion the mixture (with or without rice) into airtight containers. Allow to cool completely before refrigerating or freezing.

Nutrition Information (Per serving, for the enchilada mixture only, without rice or garnishes)

  • Calories: ~385

  • Protein: 45g

  • Carbohydrates: 28g

  • Dietary Fiber: 8g

  • Sugars: 6g

  • Fat: 10g (Saturated Fat: 3g)

  • Sodium: ~950mg (varies by enchilada sauce brand)

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