Description
A delicious and nutritious meal featuring chicken and cottage cheese, perfect for a high-protein diet.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cottage cheese
- 1 cup enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, cottage cheese, black beans, corn, cumin, chili powder, salt, and pepper.
- Spread half of the enchilada sauce on the bottom of a baking dish.
- Layer the chicken mixture over the sauce in the baking dish.
- Pour the remaining enchilada sauce over the top of the chicken mixture.
- Sprinkle the shredded cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add diced jalapeños to the chicken mixture.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to substitute ground turkey or beef for the chicken if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 100mg
Keywords: High Protein, Chicken, Cottage Cheese, Enchilada, Bowls