Description
A comforting and nutritious dish packed with protein from chicken and cottage cheese, perfect for families and busy weeknights.
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
- Preheat your oven to 375°F (190°C) and prepare an oven-safe baking dish.
- Combine the 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 the tortilla chips or tortillas in the bottom of your baking dish.
- Spoon the chicken mixture over the tortilla base, spreading it out evenly.
- Top with shredded cheese, generously sprinkling it over the mixture.
- Bake in the preheated oven for 25-30 minutes, or until heated through and the cheese has melted.
- Remove from the oven and let it cool for a minute. Garnish with fresh cilantro before serving.
Notes
Make-ahead by assembling the bowls the night before and storing in the fridge. Broil for 2-3 minutes for extra bubbly cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg