High-Protein Cottage Cheese Enchilada Bowl
This delicious, protein-packed enchilada bowl is a quick and easy meal that combines the creamy goodness of cottage cheese with classic enchilada flavors. It’s perfect for a balanced meal with lean protein, fiber, and healthy carbs, making it great for meal prep, post-workout recovery, or a healthy weeknight dinner.
Recipe Overview
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1 large bowl
Ingredient
1 cup cottage cheese (full-fat or low-fat, depending on preference)
½ cup cooked quinoa or brown rice
½ cup cooked shredded chicken (or black beans for a vegetarian option)
Enchilada Flavor:
¼ cup enchilada sauce (red or green)
¼ tsp garlic powder
¼ tsp cumin
¼ tsp chili powder
Salt & pepper to taste
Toppings & Add-ins:
¼ cup black beans (optional for extra protein)
¼ cup corn kernels
¼ cup diced tomatoes
¼ cup chopped bell peppers
¼ cup shredded cheese (cheddar or Mexican blend)
1 tbsp chopped cilantro
1 tbsp Greek yogurt or sour cream (optional)
Sliced jalapenos or avocado (optional for extra flavor)
Instructions
Step 1: Heat the Protein & Sauce
In a small pan over medium heat, warm the enchilada sauce and mix in the garlic powder, cumin, chili powder, salt, and pepper.
Stir in the shredded chicken or black beans and cook for 3–4 minutes until warmed and coated with sauce.
Step 2: Assemble the Bowl
In a bowl, layer quinoa (or rice) at the bottom.
Spoon the enchilada chicken/beans on top.
Add cottage cheese on one side of the bowl.
Step 3: Add Toppings
Sprinkle on black beans, corn, tomatoes, and bell peppers.
Top with shredded cheese and let it melt slightly.
Step 4: Garnish & Serve
Finish with cilantro, Greek yogurt, avocado, or jalapenos for extra flavor.
Enjoy warm or mix everything for a creamy, cheesy enchilada-style bite!
Notes & Tips
Make it Spicy: Add extra chili powder or a dash of hot sauce.
Low-Carb Option: Swap quinoa/rice for cauliflower rice.
Extra Protein Boost: Use 1.5 cups of cottage cheese or mix in some scrambled egg whites.
Meal Prep Friendly: Store in an airtight container in the fridge for up to 3 days. Reheat before eating.
Nutrition Information
Calories: 450-500 kcal
Protein: ~40g
Carbs: ~45g
Fats: ~12g
Fiber: ~8g
Frequently Asked Questions
Q: Can I use tofu instead of chicken?
A: Yes! Crumbled tofu or tempeh works well and absorbs the enchilada sauce beautifully.
Q: What’s the best cottage cheese to use?
A: A small-curd, full-fat cottage cheese will be the creamiest, but low-fat versions still taste great!
Q: Can I make this bowl ahead of time?
A: Yes! Store the enchilada mixture separately and assemble before eating for freshness.
Q: Can I use Greek yogurt instead of sour cream?
A: Absolutely! Greek yogurt adds extra protein while keeping it creamy.
Enjoy your high-protein, delicious enchilada bowl!