Description
A comforting and satisfying dish packed with protein, perfect for chilly evenings.
Ingredients
- 1 lb. boneless, skinless chicken breast
- 1 cup cottage cheese
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for serving, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the chicken in a skillet with olive oil over medium heat, seasoning as desired; sauté for 6-7 minutes on each side until fully cooked.
- Mix the shredded chicken with cottage cheese, black beans, corn, and half of the shredded cheese in a bowl.
- Layer a thin layer of enchilada sauce in a deep baking dish, fill with the mixture from the previous step.
- Add the remaining enchilada sauce over the bowls and top with the remaining shredded cheese.
- Bake covered with foil for 20 minutes, then uncover and bake for another 10-15 minutes until cheese is bubbly and golden.
- Garnish with cilantro and serve with avocado slices if desired.
Notes
For ease, use rotisserie chicken and consider blending cottage cheese for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican