Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 1/2 cups cottage cheese
- 3 large eggs
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Optional: Pickled jalapeños for heat, sliced green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×9 baking dish with oil or cooking spray.
- Blend cottage cheese until smooth. Whisk in eggs, chili powder, cumin, garlic powder, salt, and pepper.
- Fold in shredded chicken and most of the shredded cheese until evenly coated.
- Pour mixture into the baking dish. Top with remaining cheese and optional jalapeños.
- Bake for 22–28 minutes until bubbly and golden. Check doneness with a knife.
- Let rest for 10 minutes before slicing. Serve warm.
Notes
- Use rotisserie chicken for quicker prep.
- Adjust spice levels to preference.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 180mg