Description
A cozy and hearty meal featuring shredded chicken, cottage cheese, bell peppers, and black beans topped with zesty enchilada sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cottage cheese
- 1 cup enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup chopped bell peppers
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips or tortillas for serving
- Chopped cilantro and avocado for garnish
Instructions
- Combine the shredded chicken, cottage cheese, black beans, corn, bell peppers, cumin, chili powder, salt, and pepper in a large mixing bowl.
- Preheat the oven to 375°F (190°C).
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Spoon the chicken mixture into bowls or tortillas.
- Top with the remaining enchilada sauce.
- Bake for 20-25 minutes until heated through and slightly bubbly.
- Serve with tortilla chips or tortillas and garnish with cilantro and avocado.
Notes
Make the chicken mixture a day in advance and store it in the fridge. Leftovers can be stored in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 45g
- Cholesterol: 70mg