Ingredients
Scale
- 1 cup low-fat cottage cheese
- 4 tbsp red enchilada sauce
- 4 oz rotisserie chicken breast, shredded
- 4 tbsp taco seasoning
- 1 cup red bell pepper, diced
- 1/4 cup canned corn, drained
- 1/4 cup black beans, rinsed and drained
- 1 oz shredded Mexican blend or cheddar cheese
- 2 tbsp chopped fresh cilantro
- 1/2 medium avocado, sliced
- 2 tbsp Greek yogurt or sour cream
Instructions
- In a large bowl, combine the cottage cheese and red enchilada sauce, mixing until smooth.
- Stir in the shredded chicken, taco seasoning, diced red bell pepper, corn, and black beans until evenly coated.
- Preheat your oven to 350°F (175°C).
- Transfer the mixture to a baking dish and spread it out evenly.
- Sprinkle the shredded cheese on top and bake for about 20 minutes, or until heated through and the cheese is melted and bubbly.
- Remove from the oven and garnish with fresh cilantro, avocado slices, and a dollop of Greek yogurt or sour cream.
- Serve warm and enjoy!
Notes
- Use leftover chicken for faster prep.
- Adjust taco seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 80mg