High-Protein Chicken Enchilada Bowls for Cozy Family Nights

Enjoy these High-Protein Chicken Enchilada Bowls, a comforting, protein-packed dish perfect for family dinners.

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Prep Time 10

Cook Time 25

Cooling Time 5

Total Time 35

Servings: 4 bowls

Course: Dinner

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bowl

2 cups Shredded Chicken Rotisserie chicken is a convenient substitute.
1 cup Cottage Cheese Feel free to use ricotta for a different taste.
2 cups Enchilada Sauce Choose between mild or spicy based on your taste.
1 can Black Beans Kidney beans or pinto beans can serve as alternatives.

For the Topping

1 cup Cheese Opt for non-dairy cheese if you're looking for a vegan option.

For the Spices

1 teaspoon Spices (Cumin, etc.) Adjust based on your desired spice level.

For Fresh Toppings

1 medium Avocado Add brightness and extra flavor.
2 slices Jalapeños Customize based on your preferences.

Equipment

Oven
mixing bowl
Baking Dish
spatula

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C).
In a large mixing bowl, add the shredded chicken, cottage cheese, black beans, and spices. Mix thoroughly.
Pour half of the enchilada sauce into the bottom of a baking dish.
Spread the chicken mixture over the enchilada sauce, then pour the remaining sauce on top.
Sprinkle cheese generously over the top.
Bake for 25 minutes until the cheese is melted and bubbly.
Let cool for a few minutes before serving. Top with avocado and jalapeños.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Ensure chicken is shredded evenly for consistent cooking. Let the dish cool slightly before serving for enhanced flavors.

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