Description
A nostalgic and delicious modern twist on enchiladas, these high-protein bowls are perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 lb cooked chicken breast, shredded
- 1 cup cottage cheese
- 1 cup enchilada sauce
- 1 cup black beans, rinsed and drained
- 1 cup corn
- 1 cup shredded cheese (cheddar or Mexican blend)
- Tortilla chips or tortillas
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Combine the shredded chicken, cottage cheese, black beans, corn, enchilada sauce, cumin, garlic powder, salt, and pepper in a large bowl. Mix well until fully combined.
- Layer tortilla chips or tortillas generously on the bottom of a baking dish.
- Spoon the chicken mixture over the tortilla base, spreading it out evenly.
- Top with shredded cheese and bake at 375°F (190°C) for 25-30 minutes until heated through and the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Perfect for meal prep; assemble the bowls ahead of time and bake when ready. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 30mg