Ingredients
Equipment
Method
Step-by-Step Instructions
- Blend the low-fat cottage cheese with the enchilada sauce in a blender until smooth, about 30 seconds.
- In a large mixing bowl, combine the cottage cheese blend with shredded rotisserie chicken and taco seasoning. Stir well for 1-2 minutes.
- Stir in the diced red bell pepper, drained canned corn, and rinsed black beans.
- Carefully divide the chicken and veggie mixture into two microwave-safe bowls. Top each bowl with shredded cheese.
- Place the bowls in the microwave and heat them for 1-2 minutes, or until the cheese is melted.
- Garnish each bowl with fresh chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream, if using.
Nutrition
Notes
These bowls can be made ahead and are meal prep-friendly. Store separately from garnishes for best results.