Description
A flavorful and nutritious chicken enchilada bowl made with cottage cheese for a creamy texture and added protein.
Ingredients
Scale
- 2 cups shredded chicken
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup melted cheese
- 1 cup enchilada sauce
- 1 cup cottage cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Mix shredded chicken, black beans, corn, enchilada sauce, and cottage cheese in a bowl.
- Pour the mixture into a baking dish and top with melted cheese.
- Bake for about 20-25 minutes until the cheese is bubbly.
- Divide into containers for meal prep.
Notes
For meal prep, allow cooling before storing in airtight containers. These bowls last up to 4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg