Description
A modern twist on classic enchiladas, these bowls are packed with protein and flavor, perfect for a quick and satisfying meal.
Ingredients
Scale
- 2 cups pre-cooked chicken, shredded
- 1 cup cottage cheese
- 1 cup enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup diced bell peppers
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Avocado and cilantro for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Mix together the shredded chicken, cottage cheese, black beans, corn, diced bell peppers, cumin, chili powder, salt, and pepper in a large bowl until well combined.
- Pour half of the enchilada sauce into the bottom of a baking dish, coating it evenly.
- Layer the chicken mixture on top of the sauce, spreading it out gently.
- Pour the remaining enchilada sauce over the top, letting it soak in and cover the chicken mixture completely.
- Cover the dish with foil and bake for 20-25 minutes, until heated through and bubbly.
- Serve your enchilada bowls topped with creamy avocado slices and fresh cilantro.
Notes
You can assemble the bowls a day in advance and store in the fridge. Leftovers can be kept in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 39g
- Cholesterol: 60mg