Description
This High-Protein Cottage Cheese Enchilada Bowl is a nutritious, low-effort twist on a classic Mexican dish. Packed with spicy flavor, lean protein, and creamy cottage cheese, it’s perfect for meal prep, quick lunches, or a satisfying low-carb dinner—no tortillas required!
Ingredients
- Cottage cheese (full-fat or low-fat)
- Cooked and shredded chicken breast or ground turkey
- Enchilada sauce (red or green)
- Cooked cauliflower rice or regular rice
- Black beans (optional)
- Diced green chilies
- Cumin
- Chili powder
- Garlic powder
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Fresh cilantro (for topping)
- Avocado (sliced, for topping)
- Lime wedges (for serving)
Instructions
- Season Meat: In a skillet, warm shredded chicken or turkey with a bit of enchilada sauce, cumin, chili powder, and garlic powder.
- Prepare Base: In a bowl, layer warm cauliflower rice or regular rice.
- Assemble Bowl: Add seasoned meat, a generous scoop of cottage cheese, and more enchilada sauce. Top with shredded cheese.
- Heat: Microwave for 1–2 minutes or bake at 375°F (190°C) for 10–12 minutes until hot and melty.
- Finish: Top with cilantro, avocado, and a squeeze of lime before serving.
Notes
- Use full-fat cottage cheese for maximum creaminess.
- For a vegetarian version, substitute beans and roasted veggies for the meat.
- Green enchilada sauce adds a tangier twist.
- Great cold as a layered dip-style bowl too!
