Introduction

Remember those weeknights when you’re craving something warm, comforting, and utterly delicious, but also trying to be mindful of what you’re eating? This High-Protein Chicken Enchilada Bowl recipe is your new best friend! It’s a flavor explosion that feels like a treat, but comes together so quickly, you’ll be amazed. Seriously, you can have this on the table in less time than it takes to decide what to watch. It’s the perfect way to satisfy those Mexican food cravings without the guilt!

Why You’ll Love This Recipe

Fast: Ready in under 20 minutes, perfect for busy evenings.
Easy: Minimal chopping and simple assembly means less stress in the kitchen.
Giftable: Pack these bowls up for a friend who needs a comforting meal!
Crowd-pleasing: Everyone loves the vibrant flavors of enchiladas, and this deconstructed version is a huge hit.

Ingredients

Here’s what you’ll need to bring these amazing bowls to life:

4 oz Rotisserie chicken breast: This is our secret weapon for speed! Grab a pre-cooked rotisserie chicken from the grocery store – it’s already seasoned and cooked to perfection.
1 Avocado, sliced: For that creamy, dreamy texture and healthy fats.
1/4 cup Black beans: Rinse and drain these little powerhouses of fiber and protein.
1 Cilantro sprig: Fresh cilantro adds such a bright, zesty finish. Don’t skip it if you can help it!
1/4 cup Corn, canned: Sweet, little pops of sunshine. Canned corn is super convenient.
1 cup Red bell pepper, fresh or sautéed: I love the slight crunch of raw bell pepper, but if you prefer them softer, give them a quick sauté first!
4 tbsp Taco seasoning: This is where the magic happens! You can use a store-bought blend or your own homemade mix.
1 oz Cheese: A sprinkle of your favorite shredded cheese. Monterey Jack, cheddar, or a Mexican blend work wonderfully.
1 cup Low-fat cottage cheese: This might surprise you, but cottage cheese creates the creamiest, most protein-packed base imaginable.
1 cup Greek yogurt or sour cream: For extra creaminess and that tangy enchilada flavor. Plain Greek yogurt is my go-to for a lighter option.
4 tbsp Enchilada sauce: Your favorite store-bought or homemade enchilada sauce. Mild, medium, or hot – you choose!

How to Make It

Get ready to assemble your new favorite meal. It’s as easy as 1, 2, 3!

Season the Chicken: In a small bowl, toss your shredded rotisserie chicken with 2 tablespoons of the taco seasoning. Make sure every piece is coated in that delicious spice blend.
Whip Up the Creamy Base: In another bowl, combine the low-fat cottage cheese, Greek yogurt (or sour cream), and the remaining 2 tablespoons of taco seasoning. Stir it all together until it’s wonderfully smooth and creamy. This is going to be the luscious foundation for your bowl.
Layer Up the Goodness: Grab two bowls. Start by spooning a generous portion of your seasoned cottage cheese mixture into the bottom of each bowl. Next, pile on the seasoned chicken, followed by the black beans, corn, and your chopped red bell pepper.
Add the Finishing Touches: Drizzle the enchilada sauce generously over everything. Then, top with your sliced avocado and a sprinkle of shredded cheese.
Garnish and Serve: Finish it all off with a fresh sprig of cilantro. That’s it! You’ve just created a restaurant-worthy meal in minutes.

Substitutions & Additions

This recipe is fantastic as is, but it’s also super flexible! Feel free to make it your own:

Protein Swap: No rotisserie chicken? Cooked ground turkey or beef seasoned with taco seasoning would be delicious. For a vegetarian option, try seasoned black beans or crumbled tofu.
Veggie Boost: Add sautéed onions, jalapeños for a kick, or some fresh spinach for extra greens.
Spice Level: Adjust the heat by choosing a mild or hot enchilada sauce, or add a pinch of cayenne pepper to your cottage cheese mixture.
Grain Power: If you want to make it a more substantial meal, add a layer of cooked brown rice or quinoa at the bottom of the bowl.
Toppings Galore: Get creative with your toppings! A dollop of salsa, some pickled red onions, or a sprinkle of crushed tortilla chips can add extra texture and flavor.

Tips for Success

A few little tricks to make your enchilada bowls even better:

Prep Ahead: Cook your chicken (if not using rotisserie), chop your veggies, and make the cottage cheese mixture a day in advance. Then, all you have to do is assemble when you’re ready to eat.
Don’t Over-Season: While taco seasoning is delicious, remember that rotisserie chicken and enchilada sauce already have salt and spices. Taste as you go, especially when mixing the cottage cheese base.
Avocado Perfection: For perfectly sliced avocado, use a ripe but not overly soft avocado. Slice it just before serving to prevent browning.
Warm it Up (Optional): If you prefer a warm bowl, you can gently warm the seasoned chicken and vegetables before layering. The cottage cheese mixture is best served cold or at room temperature.

How to Store It

These bowls are best enjoyed fresh, but if you have leftovers, here’s how to store them:

Refrigeration: Store any assembled bowls tightly covered in the refrigerator for up to 2 days. It’s best to add the avocado just before serving to prevent it from browning.
Component Storage: If you’ve prepped components, store them separately in airtight containers. The cottage cheese mixture and seasoned chicken will last for 3-4 days in the fridge.

FAQs

Can I make these ahead of time?

Yes, you can definitely prep the components ahead of time! The cottage cheese mixture and seasoned chicken can be made a day or two in advance. Assemble the bowls right before serving for the freshest taste, especially the avocado.

Are these bowls spicy?

The spice level depends on your choice of enchilada sauce and taco seasoning. You can easily control the heat by selecting mild versions or adding a pinch of cayenne if you like it extra fiery!

Can I use regular sour cream instead of Greek yogurt?

Absolutely! Greek yogurt provides a protein boost and a nice tang, but regular sour cream works perfectly for that classic creamy enchilada flavor. You can also use a mix of both!

High-Protein Chicken Enchilada Bowls

A quick, easy, and flavorful deconstructed enchilada bowl packed with protein, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Servings 2 bowls

Equipment

Small bowl
another bowl
Two bowls for serving

Ingredients

Main ingredients

4 oz Rotisserie chicken breast shredded
1 Avocado sliced
0.25 cup Black beans rinsed and drained
1 sprig Cilantro fresh
0.25 cup Corn canned
1 cup Red bell pepper fresh or sautéed, chopped
4 tbsp Taco seasoning
1 oz Cheese shredded, your favorite
1 cup Low-fat cottage cheese
1 cup Greek yogurt or sour cream
4 tbsp Enchilada sauce your favorite

Instructions

In a small bowl, toss your shredded rotisserie chicken with 2 tablespoons of the taco seasoning. Make sure every piece is coated in that delicious spice blend.
In another bowl, combine the low-fat cottage cheese, Greek yogurt (or sour cream), and the remaining 2 tablespoons of taco seasoning. Stir it all together until it's wonderfully smooth and creamy. This is going to be the luscious foundation for your bowl.
Grab two bowls. Start by spooning a generous portion of your seasoned cottage cheese mixture into the bottom of each bowl. Next, pile on the seasoned chicken, followed by the black beans, corn, and your chopped red bell pepper.
Drizzle the enchilada sauce generously over everything. Then, top with your sliced avocado and a sprinkle of shredded cheese.
Finish it all off with a fresh sprig of cilantro. That’s it! You've just created a restaurant-worthy meal in minutes.

Notes

Ready in under 20 minutes. The recipe is flexible and can be customized with different proteins, vegetables, or spice levels. Components can be prepped ahead of time.