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High-Protein Chicken Cottage Cheese Enchilada Bowls
Alice

High-Protein Chicken Cottage Cheese Enchilada Bowls Recipe

These High-Protein Chicken Cottage Cheese Enchilada Bowls are creamy, filling, and packed with over 40g of protein per serving — perfect for fitness meal prep and clean comfort food cravings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Dish
Cuisine: Healthy, High-Protein, Tex-Mex Inspired
Calories: 450
Ingredients Method

Ingredients
  

  • Chicken breast boneless, skinless – 1½ lb (680 g)
  • Cottage cheese – 1½ cups 340 g
  • Enchilada sauce – 1 cup 240 ml
  • Olive oil – 1 tbsp
  • Onion diced – 1 medium
  • Bell peppers sliced – 1½ cups
  • Garlic minced – 3 cloves
  • Ground cumin – 1½ tsp
  • Chili powder – 1 tsp
  • Smoked paprika – 1 tsp
  • Salt & black pepper – to taste
  • Optional toppings: cilantro avocado, lime

Method
 

  1. Start by cutting the chicken into small, evenly sized bite-sized pieces so they cook at the same rate. Place the chicken in a bowl and season it generously with the spices, salt, and black pepper, tossing well to make sure every piece is evenly coated. This step builds flavor from the inside out and helps the chicken stay juicy during cooking.
  2. Heat the olive oil in a large skillet over medium heat until it shimmers slightly. Add the seasoned chicken in a single layer, making sure not to overcrowd the pan. Let the chicken cook undisturbed for a few minutes so it develops light browning, then stir occasionally until it is fully cooked through and tender. Once done, transfer the chicken to a plate and set it aside to rest, which helps lock in moisture.
  3. While the chicken rests, add the cottage cheese, enchilada sauce, garlic, and half of the diced onion to a blender or food processor. Blend until the mixture is completely smooth and creamy, stopping to scrape down the sides if needed. The goal is a silky sauce with no visible curds, as this creates the rich, creamy enchilada base without heavy cream.
  4. Return the skillet to medium heat and add the remaining diced onion along with the bell peppers. Sauté for a few minutes, stirring occasionally, until the vegetables are slightly softened but still colorful and lightly crisp. This adds texture and freshness that balances the creamy sauce.
  5. Pour the blended cottage cheese enchilada sauce into the skillet with the sautéed vegetables and stir gently to combine. Let the sauce warm through over low to medium-low heat, stirring occasionally, and avoid boiling so the sauce stays smooth and creamy.
  6. Add the cooked chicken back into the skillet and stir until all the pieces are evenly coated in the sauce. Reduce the heat to low and let the mixture simmer briefly, just until it thickens slightly and everything comes together into a cohesive, creamy filling with bold enchilada flavor.
  7. Serve the enchilada chicken mixture immediately while hot, or divide it into meal-prep containers once slightly cooled. It’s ready to enjoy on its own or paired with your favorite base, and it reheats beautifully for quick, protein-packed meals throughout the week.