Can I use turkey or lentils?

I'd use shredded turkey in the same place as the chicken. Cooked lentils also work for a meat-free bowl, though the finished mixture will have a different texture from shredded meat.

How do I make these ahead?

Prepare the mixture ahead and store it in the fridge. Cook and assemble the bowls when you're ready to eat, then add the toppings at the end.

Why did my sauce get too thick?

The sauce can thicken after refrigeration. Warm leftovers gently on the stove, and they won't dry out. If it still looks too thick, stir in a splash of water or extra enchilada sauce. For a thicker batch, start with a few tablespoons of water or sauce and add more only if you need it. The mixture should loosen enough to scoop into a bowl.

How long do leftovers keep?

Store leftovers in an airtight container in the fridge for up to 3 days.

Should the bell pepper be cooked first?

No. Add it diced and fresh for more bite, or sauté it first if you prefer it softer.

Easy Chicken Cottage Cheese Enchilada Bowls

By Victor LangOct 9, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Low-fat cottage cheese is the creamy base for these chicken cottage cheese enchilada bowls, and I make them when I want a filling skillet dinner without a long cooking project. Buy the low-fat kind called for here, then blend it smooth and it coats the chicken and sauce without cottage cheese lumps.

The enchilada sauce sets the flavor, and you can use a store-bought jar or a homemade batch, but I don't skip the taco seasoning, even with seasoned rotisserie chicken, because it carries through the cottage cheese base and keeps the bowl from tasting flat.

Fold the diced bell pepper and the drained corn and rinsed beans through the base before it goes into a large skillet over medium heat, then stir occasionally for 5 to 7 minutes, until the mixture is heated through and the chicken reaches 165°F. I like the pepper fresh here for a little bite.

I take the skillet off the heat before adding the cheese, then cover it for a minute until it melts over the top. Finish each bowl with cilantro and avocado, then add Greek yogurt or sour cream if you want an extra creamy spoonful.

Why you'll love this recipe

Low-fat cottage cheese blends into the sauce without visible curds.
Rotisserie chicken breast gets dinner moving quickly and gives the bowl plenty of substance.
Black beans and canned corn stretch the chicken into four generous servings with pantry ingredients.
Use homemade or store-bought enchilada sauce, depending on what you have.
The bell pepper can go in fresh or sautéed, so you can choose the texture.
Melted cheese goes on top, then avocado and cilantro.

Instructions

Blend the cottage cheese in a blender until smooth.

Combine the blended cottage cheese, enchilada sauce, shredded chicken, and taco seasoning in a large mixing bowl. Stir until well incorporated.

Fold in the diced red bell pepper, drained corn, and rinsed black beans until well mixed.

Transfer the mixture to a large skillet over medium heat. Stir occasionally until heated through, about 5-7 minutes, and make sure the chicken reaches 165°F.

Remove the skillet from the heat. Top with the shredded cheese, cover, and let it melt for a minute.

Top with cilantro and avocado slices. Add Greek yogurt or sour cream if desired.

FAQ

Use low-fat cottage cheese for this bowl. Blend it before mixing in the other ingredients, and it'll turn smooth enough to coat the chicken without leaving lumps. If you'd like more protein, add a scoop of your favorite protein powder to the cottage cheese before blending. It won't affect the flavor much.

Easy Chicken Cottage Cheese Enchilada Bowls

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Dinner Chicken Mexican High Protein Meal Prep Stovetop

Easy Chicken Cottage Cheese Enchilada Bowls

Name: Easy Chicken Cottage Cheese Enchilada Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup low-fat cottage cheese (blend for a smoother texture); 1 cup enchilada sauce (store-bought or homemade); 2 cups rotisserie chicken breast (shredded); 1 packet taco seasoning (adjust based on heat preference); 1 red bell pepper (medium, diced); 1 cup canned corn (drained); 1 can black beans (rinsed thoroughly); 1 cup shredded cheese (Mexican Blend or Cheddar); 1 cup cilantro (chopped); 1 avocado (medium, sliced); 1 cup Greek yogurt or sour cream (optional)

By Victor LangOct 9, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Low-fat cottage cheese blends into the sauce without visible curds.
Rotisserie chicken breast gets dinner moving quickly and gives the bowl plenty of substance.
Black beans and canned corn stretch the chicken into four generous servings with pantry ingredients.
Use homemade or store-bought enchilada sauce, depending on what you have.
The bell pepper can go in fresh or sautéed, so you can choose the texture.
Melted cheese goes on top, then avocado and cilantro.

Ingredients

Servings4

•1 cup low-fat cottage cheese (blend for a smoother texture)
•1 cup enchilada sauce (store-bought or homemade)
•2 cups rotisserie chicken breast (shredded)
•1 packet taco seasoning (adjust based on heat preference)
•1 red bell pepper (medium, diced)
•1 cup canned corn (drained)
•1 can black beans (rinsed thoroughly)
•1 cup shredded cheese (Mexican Blend or Cheddar)
•1 cup cilantro (chopped)
•1 avocado (medium, sliced)
•1 cup Greek yogurt or sour cream (optional)

Instructions

1
Blend the cottage cheese in a blender until smooth.
2
Combine the blended cottage cheese, enchilada sauce, shredded chicken, and taco seasoning in a large mixing bowl. Stir until well incorporated.
3
Fold in the diced red bell pepper, drained corn, and rinsed black beans until well mixed.
4
Transfer the mixture to a large skillet over medium heat. Stir occasionally until heated through, about 5-7 minutes, and make sure the chicken reaches 165°F.
5
Remove the skillet from the heat. Top with the shredded cheese, cover, and let it melt for a minute.
6
Top with cilantro and avocado slices. Add Greek yogurt or sour cream if desired.