Cottage Cheese Enchilada Bowl

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This cottage cheese enchilada bowl is my lazy-girl answer to wanting enchiladas without turning on the oven. It’s creamy, packed with protein, and full of flavor—and you don’t have to roll a single tortilla. Honestly, it’s everything I want in a fast lunch or easy dinner.

The best part? You don’t need to cook much if you’ve got leftover chicken or a rotisserie one sitting in the fridge. It’s high-protein, low-fuss, and super satisfying. And yes, I know cottage cheese in an enchilada bowl sounds a little unexpected—but it works. It gives you that creamy, cheesy texture without drowning everything in sauce or loading up on sour cream.

Here are a few tips to make your bowl extra good:

• Use full-fat cottage cheese for the best texture—it holds up better and gives more flavor.
• If your chicken is plain, toss it with a bit of taco seasoning before adding it in.
• Warm up your black beans and bell pepper before mixing them in so the bowl feels hearty and melty.
• A drizzle of extra salsa or even a spoonful of enchilada sauce on top goes a long way.

Ingredients

• ½ cup cottage cheese (about 120g)
• 100g cooked chicken, shredded or chopped (about 3.5 oz)
• ½ bell pepper, diced
• ¼ cup black beans (about 60g)
• 2 tablespoons salsa, plus more for topping
• 1 teaspoon taco or fajita seasoning
• 2–3 tablespoons shredded cheese (cheddar or Mexican blend)
• ½ avocado, chopped into chunks

Alternative Ingredients

If you don’t have cottage cheese, you could use plain Greek yogurt or a blend of sour cream and Greek yogurt. It won’t be as thick, but still delicious.

Swap black beans with pinto beans or even lentils if that’s what you’ve got.

Use sautéed mushrooms or zucchini instead of chicken for a vegetarian version.

For extra heat, stir in some chopped jalapeños or use a spicy salsa.

You can also add corn, cilantro, or pickled red onions to level it up even more.

Step 1: Season the Cottage Cheese

In a bowl, mix the cottage cheese with your taco or fajita seasoning and the salsa. Stir until everything’s well combined and slightly creamy.

This will be your base—like a creamy enchilada sauce that’s actually good for you.

Step 2: Add the Main Ingredients

Add the shredded chicken, diced bell pepper, and black beans to the bowl.

If you want a warmer bowl, heat these ingredients up first in a pan or microwave before mixing them in.

Give everything a light toss or just leave it layered—your call.

Step 3: Top and Finish

Sprinkle shredded cheese over the top (it’ll melt slightly if everything’s warm—yum).

Add the chopped avocado and a spoonful of extra salsa.

You can also garnish with a little cilantro, lime juice, or a dash of hot sauce if you want more brightness.

How to Conserve the Recipe

This bowl is best eaten right away, especially if you’ve added avocado. But you can store the base mix (cottage cheese + chicken + beans + peppers) in the fridge for up to 2 days.

Just add the toppings—avocado, shredded cheese, and salsa—when you’re ready to eat so they stay fresh.

It’s not freezer-friendly (the cottage cheese won’t hold up), but it’s quick enough to prep fresh anytime.

Ways to Serve This Cottage Cheese Enchilada Bowl

This bowl works in so many ways:

Quick lunch: Throw it all in a container and heat it up at work. Add tortilla chips or a mini wrap on the side.

Low-carb dinner: It’s protein-packed and filling without needing tortillas or rice—great if you’re cutting carbs or just want something lighter.

Taco night twist: Serve this as a bowl option alongside hard or soft shell tacos so everyone can build what they want.

Meal prep idea: Make a double batch of the cottage cheese mix and keep the toppings in separate containers so you can build fresh bowls during the week.

Snack-style dip: If you mix everything together and heat it slightly, it actually works great as a chunky dip with tortilla chips!