If you’re craving a meal that’s hearty, protein-packed, and ready in minutes, this High-Protein Cottage Cheese Enchilada Bowl is about to become your new favorite. With its creamy texture, bold spices, and customizable toppings, it’s the perfect go-to recipe.
Table of Contents
Ingredients You’ll Need
- 1 cup low‑fat cottage cheese
- ½ cup cooked, shredded rotisserie chicken
- ¼ cup chunky salsa
- ¼ cup chopped bell pepper
- ¼ cup shredded Mexican cheese blend
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper, to taste
Optional Add-Ins
- Black beans
- Corn
- Crushed tortilla chips
- Cooked rice
Step-by-Step Directions
- Drain the cottage cheese: Place the cottage cheese in a mesh strainer or gently blot it with paper towels to remove extra liquid. This step helps keep your bowl from turning soupy.
- Mix the base: In a microwave-safe bowl, combine the drained cottage cheese, shredded chicken, salsa (drain excess liquid if needed), and chopped bell pepper. Stir in the chili powder, cumin, garlic powder, onion powder, salt, and pepper until well combined.
- Add cheese: Evenly sprinkle the shredded Mexican cheese blend over the top.
- Microwave or bake:
- Microwave on high for 1–2 minutes, or until the cheese has melted and the bowl is heated through.
- Alternatively, bake in an oven-safe dish at 375°F (190°C) for about 10 minutes until hot and bubbly for a cozy, enchilada casserole feel.
- Garnish: Top with fresh garnishes like diced avocado, sliced jalapeños, cilantro, green onions, or a drizzle of hot sauce for extra flavor and texture.
Why Cottage Cheese Is a Game-Changer
Cottage cheese may not be the first ingredient that comes to mind when you think of enchiladas, but it’s a total game-changer in this recipe. Not only is it packed with protein and low in fat, but it also adds a creamy, slightly tangy element that elevates the entire dish.
With about 25 grams of protein per cup, cottage cheese helps make this bowl incredibly satisfying, perfect for post-workout meals or busy days. Plus, it’s an excellent source of calcium, supporting strong bones and muscles.
Customize Your Bowl
One of the best parts about this recipe is how easy it is to customize. Here are some tasty add-ins and toppings to make it your own:
- Make it hearty: Stir in black beans, corn, or cooked rice for extra fiber and bulk.
- Add crunch: Sprinkle crushed tortilla chips on top before serving.
- Spice it up: Add sliced jalapeños or a drizzle of your favorite hot sauce.
- Go creamy: Top with diced avocado or a dollop of Greek yogurt or guacamole.
- Freshen it up: Garnish with chopped cilantro or sliced green onions for a burst of freshness.
Tips for Best Results
- Drain the cottage cheese: This is crucial to avoid a watery bowl. Blot or strain it well.
- Drain salsa if needed: If your salsa is very runny, drain off some liquid before mixing it in.
- Use pre-cooked chicken: Rotisserie chicken is a time-saver and adds great flavor.
- Microwave vs. bake: For speed, use the microwave; for a cozy, melty finish, bake in the oven.
Microwave vs. Oven: Which One Wins?
Both cooking methods deliver delicious results, but each has its perks:
- Microwave: Perfect for when you need a quick, satisfying meal in just a couple of minutes. Ideal for lunch or a fast dinner.
- Oven: Gives the dish a beautiful, golden, bubbly top, making it feel like a comforting enchilada casserole. Great when you have a bit more time or want to serve guests.
Meal Prep & Storage Tips
- Make ahead: You can prep the mixture ahead of time and store it in an airtight container in the fridge for up to 3 days.
- Reheat: Pop it in the microwave for 1–2 minutes or bake in the oven until heated through.
- Freezing tips: While cottage cheese can change texture when frozen, you can freeze the mixed base (without garnishes) for up to 1 month and thaw overnight before heating.
Serving Suggestions
- Pair with Spicy Cucumber Salad: Crisp, Tangy, and Bold
- Serve over cauliflower rice for extra veggies and a low-carb option.
- Wrap the mixture in a tortilla for a handheld enchilada wrap — perfect for lunchboxes!
Frequently Asked Questions
Can I use Greek yogurt instead of cottage cheese?
Yes! Greek yogurt offers a similar tangy flavor and creaminess, though the texture will be slightly smoother.
Can I make it vegetarian?
Absolutely. Swap the chicken for black beans, tofu, or plant-based crumbles.
Can I meal-prep this ahead?
Yes, mix everything (except the toppings) and store in the fridge. Reheat when ready to eat and add fresh garnishes.
How spicy is it?
It’s mild as written, but you can easily adjust the heat by using spicier salsa or adding jalapeños or hot sauce.
Can I make it dairy-free?
You can try using dairy-free cottage cheese and vegan cheese shreds — it works surprisingly well!
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High‑Protein Cottage Cheese Enchilada Bowl
Ingredients
- 1 cup low‑fat cottage cheese
- ½ cup cooked shredded rotisserie chicken
- ¼ cup chunky salsa
- ¼ cup chopped bell pepper
- ¼ cup shredded Mexican cheese blend
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
Optional Add-Ins
- Black beans
- Corn
- Crushed tortilla chips
- Cooked rice
Instructions
Drain the cottage cheese
- Place the cottage cheese in a mesh strainer or gently blot it with paper towels to remove extra liquid. This step helps keep your bowl from turning soupy.
Mix the base
- In a microwave-safe bowl, combine the drained cottage cheese, shredded chicken, salsa (drain excess liquid if needed), and chopped bell pepper. Stir in the chili powder, cumin, garlic powder, onion powder, salt, and pepper until well combined.
Add cheese
- Evenly sprinkle the shredded Mexican cheese blend over the top.
Microwave or bake
- Microwave on high for 1–2 minutes, or until the cheese has melted and the bowl is heated through.
- Alternatively, bake in an oven-safe dish at 375°F (190°C) for about 10 minutes until hot and bubbly for a cozy, enchilada casserole feel.
Garnish
- Top with fresh garnishes like diced avocado, sliced jalapeños, cilantro, green onions, or a drizzle of hot sauce for extra flavor and texture.
Notes
- 🔥 Cook Time: 2–10 minutes (2 minutes for microwave, 10 minutes for oven)
- Drain your cottage cheese: This isn’t just a suggestion — it’s a must. Excess liquid from cottage cheese can turn your bowl watery. Use a fine mesh strainer or blot gently with a few layers of paper towel until it’s thick and creamy.
- Use rotisserie chicken for convenience: Shredded rotisserie chicken adds great flavor and saves time, but any pre-cooked chicken (grilled, poached, baked) works perfectly here.
- Pick the right salsa: A thick, chunky salsa will give you the best texture and help avoid excess moisture. If yours is runny, simply spoon off some of the liquid before mixing it in.
- Make it heartier: Add black beans, corn, or cooked rice to bulk it up and make it more filling. Great for leftovers or stretching the recipe for multiple servings!
- Add crunch with tortilla chips: Crushed tortilla chips add a fun, crispy texture — just stir them in right before eating so they don’t get soggy.
- Microwave vs. oven — choose your style: If you’re short on time, the microwave will have your bowl ready in under 2 minutes. Want that bubbly, cheesy casserole finish? Pop it in the oven at 375°F for 10 minutes instead.
- Meal-prep friendly: Prepare the base mix and store it in an airtight container in the fridge. It reheats well in the microwave, and you can add your favorite toppings fresh each time you serve it.
- Vegetarian swap: Skip the chicken and use black beans, tofu, or plant-based protein crumbles to make this a satisfying meatless meal.
- Dairy-free version: Look for dairy-free cottage cheese and shredded vegan cheese — the flavors hold up really well and still give you that creamy, cheesy bite.
- Great for picky eaters: Let everyone customize their bowl with toppings they love — avocado, green onions, hot sauce, jalapeños — or keep it simple and mild.