Description
A cozy and nutritious chicken enchilada bowl filled with cottage cheese, black beans, and topped with melty cheese, perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb cooked chicken breast, shredded
- 1 cup cottage cheese
- 1 cup enchilada sauce
- 1 cup black beans, rinsed and drained
- 1 cup corn
- 1 cup shredded cheese (cheddar or Mexican blend)
- Tortilla chips or tortillas
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Combine shredded chicken, cottage cheese, black beans, corn, enchilada sauce, cumin, garlic powder, salt, and pepper in a large bowl. Mix well until fully combined.
- Layer tortilla chips or tortillas on the bottom of a baking dish.
- Spoon the chicken mixture over the tortilla base.
- Top with shredded cheese, creating a golden layer that will melt beautifully in the oven.
- Bake at 375°F (190°C) for 25-30 minutes until heated through and cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Feel free to customize the ingredients and make it your own. Enjoy leftovers within three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg