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