Description
A healthy twist on classic enchiladas featuring cottage cheese and rotisserie chicken for an extra protein boost.
Ingredients
Scale
- 1 cup low-fat cottage cheese
- 4 tablespoons enchilada sauce
- 4 oz rotisserie chicken breast, shredded
- 4 tablespoons taco seasoning
- 1 cup red bell pepper, diced
- 1/4 cup canned corn, drained
- 1/4 cup black beans, rinsed and drained
- 1 oz shredded cheese (Mexican blend or cheddar)
- Chopped cilantro, for garnish
- Avocado slices, for garnish
- Greek yogurt or sour cream, for garnish
Instructions
- Blend the cottage cheese with enchilada sauce until smooth if desired.
- In a medium bowl, mix the blended cottage cheese with shredded rotisserie chicken and taco seasoning.
- Fold in the diced red bell pepper, drained corn, and rinsed black beans.
- Divide the mixture into two microwave-safe bowls and press down.
- Top each bowl with shredded cheese and microwave for 1–2 minutes until melted.
- Garnish with cilantro, avocado, and a dollop of Greek yogurt or sour cream before serving.
Notes
For softer bell peppers, sauté them for 2-3 minutes before adding. Use low-sodium canned products to reduce salt content.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Main Course
- Method: Microwaving
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 50mg