Ingredients
Scale
- 1 lb Chicken Breast (cooked/cubed)
- 1 Red Bell Pepper (diced)
- 1 Onion (diced)
- 1.5 cups Corn (canned, drained well)
- Sauce:
- 1 cup Cottage Cheese (blended)
- ½ cup Sour Cream
- 1 tbsp Taco Seasoning
- 1 tbsp Lime Juice
- Topping:
- Cotija Cheese
- Cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté the diced onion and red bell pepper over medium heat for 5–8 minutes, until soft.
- In a mixing bowl, combine the blended cottage cheese, sour cream, lime juice, and taco seasoning.
- In a large baking dish, combine the cooked chicken, drained corn, sautéed peppers and onions, and the sauce mixture.
- Bake in the preheated oven for 25 minutes, or until heated through.
- Top with crumbled Cotija cheese and fresh cilantro.
Notes
- Drain corn well to avoid excess moisture.
- Blend cottage cheese for a smoother sauce.
- Adjust taco seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg