Description
This High-Protein Chicken Enchilada Bowl is a creamy, flavorful, and meal-prep friendly dish that delivers 39g of protein per serving. Combining shredded chicken breast, a creamy blend of low-fat cottage cheese and Greek yogurt, with classic enchilada sauce, black beans, corn, and rice, it’s both satisfying and nutritious. Perfect for a quick lunch or dinner, these bowls can be easily reheated and customized with fresh toppings like avocado, cilantro, and lime wedges.
Ingredients
Scale
Protein and Dairy
- 2 cups cooked, shredded chicken breast
- 1 cup low-fat cottage cheese
- ½ cup plain Greek yogurt
Vegetables and Beans
- 1 cup black beans, rinsed and drained
- ½ cup corn (fresh, frozen, or canned)
Base and Sauce
- 1 cup cooked brown rice or cauliflower rice
- 1 cup red enchilada sauce
Seasonings
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
Optional Toppings
- Avocado slices
- Chopped cilantro
- Jalapeño slices
- Lime wedges
- Shredded cheese
Instructions
- Prepare the creamy sauce: In a large bowl, combine low-fat cottage cheese, plain Greek yogurt, red enchilada sauce, garlic powder, cumin, chili powder, salt, and pepper. Mix thoroughly until the mixture is creamy and well blended.
- Combine main ingredients: Add the shredded chicken breast, rinsed black beans, corn, and cooked brown rice or cauliflower rice to the creamy sauce. Stir well to ensure the ingredients are fully coated with the sauce mixture.
- Heat the mixture: Transfer the mixture to a skillet over medium heat or microwave-safe dish. Heat for approximately 5 to 7 minutes, stirring occasionally, until the bowl is warmed through.
- Serve and garnish: Spoon the warm chicken enchilada mixture into serving bowls. Top with optional garnishes such as fresh avocado slices, chopped cilantro, jalapeño slices, lime wedges, or shredded cheese to enhance flavor and texture.
Notes
- You can substitute cauliflower rice to reduce carbs and increase vegetable intake.
- Using cooked chicken breast from leftovers or a rotisserie chicken can save preparation time.
- Adjust the amount of enchilada sauce and spices according to your heat preference.
- This recipe can be made ahead and stored in airtight containers for up to 4 days for meal prepping.
- Microwave or skillet heating methods work equally well; just ensure the bowl is warmed evenly.
