I first made these bowls on a rushed weeknight when I wanted the comfort of enchiladas without the work of rolling tortillas. What I love about this version is the creamy lift from cottage cheese — it stretches a little further than sour cream and adds protein — while rotisserie chicken keeps the whole thing fast. These High-Protein Chicken Cottage Cheese Enchilada Bowls are perfect when you want something hearty, healthy, and on the table in minutes. If you enjoy clever cottage-cheese swaps in savory dishes, you might also like this buffalo chicken dip with cottage cheese I tested last year.
Why you’ll love this dish
This bowl hits several common goals at once: high protein, low fuss, and flavorful. The cottage cheese adds creaminess and extra protein without the fat of heavy cream. Using shredded rotisserie chicken keeps prep time under 10 minutes, and the taco seasoning + enchilada sauce gives all the familiar enchilada flavor without assembling and baking tortillas. It’s ideal for weeknight dinners, meal-prep lunches, or a protein-forward post-workout meal. Kids and picky eaters tend to respond well to the creamy texture and familiar taco notes.
“Comfort in a bowl — all the enchilada flavor with half the effort.” — a quick note from my meal-testers
The cooking process explained
Quick overview before you start:
- Blend cottage cheese with enchilada sauce for a silky base (optional).
- Toss shredded rotisserie chicken with taco seasoning and the cottage-cheese mixture.
- Add diced red pepper, corn, and black beans; divide into bowls.
- Top with shredded cheese and warm just until the cheese melts.
- Finish with cilantro, avocado, and a spoonful of Greek yogurt or sour cream.
This will give you a clear timeline: about 5–10 minutes of active prep and 1–2 minutes to warm and melt the cheese if using a microwave.
What you’ll need
- 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
Notes and substitutions: Swap plain Greek yogurt 1:1 for cottage cheese if you want an even tangier bowl. Use leftover roast chicken or cooked ground turkey in place of rotisserie chicken. For a dairy-free option, replace cottage cheese and Greek yogurt with a thick vegan cashew cream and use dairy-free shredded cheese.
Step-by-step instructions
- If you prefer a smoother sauce, place the cottage cheese and enchilada sauce in a blender or food processor and pulse until creamy.
- In a small bowl, combine the blended cottage cheese mixture (or straight cottage cheese), shredded rotisserie chicken, and taco seasoning. Mix until the chicken is evenly coated.
- Stir in the diced red bell pepper, drained corn, and rinsed black beans so the veggies are coated in the cottage-cheese mixture.
- Divide the mixture into two microwave-safe bowls. Sprinkle about 1/2 oz shredded cheese over each bowl.
- Microwave each bowl for 1–2 minutes, watching to ensure the cheese melts and the mixture is heated through. Alternatively, place bowls under a preheated broiler for 1–2 minutes until the cheese melts (use ovenproof bowls).
- Remove from heat and garnish with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream. Serve immediately and enjoy!
Best ways to enjoy it
These bowls are substantial on their own but play well with sides:
- Serve over a small scoop of brown rice, cauliflower rice, or quinoa for extra carbs.
- Add a crisp side salad dressed with lime vinaigrette to cut through the richness.
- For a light taco night, spoon the filling into soft corn tortillas and top with extra cilantro and pickled onions.
- Pair with a citrusy beer or a sparkling water with lime for a refreshing contrast.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cottage cheese can release water over time; stir gently to reincorporate moisture before reheating.
- Reheating: Microwave on medium power, stirring every 30–45 seconds, until the internal temperature reaches 165°F (74°C). If using an oven, place in a covered oven-safe dish at 350°F (175°C) until heated through.
- Freezing: Not recommended for best texture. Cottage cheese tends to separate after freezing and thawing, which alters mouthfeel. If you must freeze, remove avocado and yogurt, freeze the chicken-vegetable-cottage-cheese mixture in a sealed container for up to 1 month, and expect a grainier texture after thawing.
- Food safety: Cool leftovers to room temperature for no more than two hours before refrigerating. Reheat only the portion you plan to eat to preserve texture.
Pro chef tips
- Blend or don’t blend: Blending cottage cheese gives a velvety sauce; skipping that step preserves a chunky, homey texture. Try both to see which you prefer.
- Balance salt: Taco seasoning packages can be salty. Taste before adding extra salt, especially if your enchilada sauce or rotisserie chicken are seasoned.
- Crisp the peppers: If you prefer sweeter, caramelized peppers, sauté them in a hot skillet for 3–4 minutes before stirring into the bowl.
- Make it meal-prep friendly: Mix the chicken and cottage cheese base ahead and store it separate from avocado and yogurt. Add fresh toppings when serving to keep textures bright.
- For extra melt: If you love a melty top, broil the bowls for 60–90 seconds instead of microwaving, but use ovenproof dishes and watch closely.
In case you want more ideas that use cottage cheese as a protein boost, try browsing this collection of high-protein cottage cheese recipes for inspiration.
Creative twists
- Southwestern green chili: Swap enchilada sauce for green enchilada or tomatillo salsa and add a squeeze of lime.
- Spicy chipotle: Replace part of the enchilada sauce with adobo chipotle puree for a smoky heat.
- Vegetarian: Omit the chicken and add extra black beans, roasted sweet potato, or crumbled tempeh.
- Breakfast bowl: Top with a fried egg and serve with warm corn tortillas for a brunch twist.
- Low-carb: Skip corn and serve over shredded lettuce or cauliflower rice; use a reduced-sodium taco seasoning.
Common questions
Q: How long does this take to make?
A: Active prep is about 5–10 minutes (shorter if you don’t blend the cottage cheese). Microwaving or broiling to melt the cheese takes 1–2 minutes.
Q: Can I use fresh-cooked chicken instead of rotisserie?
A: Yes. Shredded leftover roasted or poached chicken works well. If using raw chicken, cook it fully first and then shred.
Q: Is blending the cottage cheese necessary?
A: No — blending is optional. Blending gives a creamier, smoother texture that resembles queso or a sauce. Leaving it unblended keeps some curd texture, which some people prefer.
Q: Can I make this dairy-free?
A: You can, but you’ll need dairy-free swaps: use a thick cashew cream or silken tofu blended with enchilada sauce in place of cottage cheese, and a plant-based shredded cheese. Flavor will change slightly.
Q: Is it safe to reheat more than once?
A: Avoid reheating multiple times. Reheat only the portion you plan to eat to minimize bacterial growth and preserve quality.
Conclusion
If you want a fast, protein-forward spin on classic enchilada flavors, these bowls deliver comfort and convenience without the assembly. For another take on the cottage-cheese-as-protein concept and to compare variations, check out this detailed version of the recipe on High Protein Cottage Cheese Enchilada Bowl – Low Carb Simplified.
Print
High-Protein Chicken Cottage Cheese Enchilada Bowls
- Total Time: 12 minutes
- Yield: 2 servings
- Diet: High Protein, Low Carb
Description
A quick and easy weeknight meal that delivers all the flavors of traditional enchiladas in a fraction of the time, packed with protein from cottage cheese and rotisserie chicken.
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
- If you prefer a smoother sauce, blend the cottage cheese and enchilada sauce until creamy.
- In a small bowl, combine the cottage cheese mixture (or straight cottage cheese), shredded rotisserie chicken, and taco seasoning. Mix until evenly coated.
- Add diced red bell pepper, drained corn, and rinsed black beans, stirring to coat all veggies.
- Divide the mixture into two microwave-safe bowls and sprinkle about 1/2 oz of shredded cheese over each.
- Microwave each bowl for 1–2 minutes or broil for 1–2 minutes until cheese is melted.
- Garnish with cilantro, avocado slices, and Greek yogurt or sour cream. Serve immediately.
Notes
For extra flavor, replace rotisserie chicken with leftover roast chicken or cooked ground turkey. This recipe can be made dairy-free by substituting cottage cheese and Greek yogurt with cashew cream and using dairy-free cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Main Course
- Method: Microwave, Broiling
- Cuisine: Mexican