Description
A comforting and healthy blend of cottage cheese, zesty enchilada sauce, and shredded chicken, perfect for a quick weeknight dinner.
Ingredients
- 1 cup low-fat cottage cheese (blended for smoother texture, optional)
- 4 tablespoons enchilada sauce
- 4 oz rotisserie chicken breast, shredded
- 4 tablespoons taco seasoning (or 1 package taco seasoning mix)
- 1 cup red bell pepper, diced (fresh or sautéed)
- 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
- Start by blending the cottage cheese and enchilada sauce together if you’d like a smoother texture.
- In a small bowl, combine the cottage cheese mixture, shredded chicken, and taco seasoning.
- Add the red bell pepper, corn, and black beans, and stir until well-coated.
- Divide the mixture into two microwave-safe bowls and top with shredded cheese.
- Microwave for 1–2 minutes until cheese melts and everything is warmed through.
- Garnish with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream. Enjoy!
Notes
For a vegetarian option, swap out the chicken for black beans or tofu. Feel free to experiment with different veggies and cheeses.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Microwaving
- Cuisine: Mexican