Chicken enchilada cottage cheese bowl (5-minute microwave)
5 min · 58 g protein · 416 cals / serving
All the flavour of chicken enchiladas without rolling a tortilla: rotisserie chicken and cottage cheese stirred with red enchilada sauce, green chiles and cumin, heated until bubbling under melted cheddar, and spooned over crisp lettuce with green onion.
Ingredients
- 1 cup rotisserie chicken, shredded, skin removed if you like
- 2/3 cup cottage cheese (1%)
- 1/4 cup enchilada sauce, red, from a can
- 2 tbsp canned green chiles, diced
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 2 tbsp reduced fat cheddar cheese, grated
- 1 1/2 cups romaine lettuce, shredded
- 2 green onions, sliced
To serve
- 1 tbsp fresh cilantro, chopped
Steps
- Stir the chicken, cottage cheese, enchilada sauce, green chiles, cumin and chili powder together in a microwave-safe bowl.
- Scatter the cheddar on top and microwave 1 1/2–2 minutes, until bubbling at the edges and the cheese has melted.
- Pile the lettuce into a shallow bowl, spoon the hot chicken over it and finish with green onion and coriander.
Good to know
Will the cottage cheese go stringy?
No: it melts into the enchilada sauce and turns creamy, like a quick cheese sauce. For a completely smooth sauce, blend the cottage cheese and enchilada sauce together first.
Want it bigger?
Add a few spoons of black beans before heating, or serve it with a warm low-carb tortilla to scoop with.
Can I make it ahead?
Stir the chicken mixture together, top with the cheddar and keep it covered in the fridge up to 3 days; keep the lettuce and green onion in a separate box. Microwave 2–2 1/2 minutes from cold and spoon it over the lettuce.
Per
- Calories
- 89
- Protein
- (57%)
- 12 g
- Fat
- (32%)
- 3 g
- Carbohydrates
- (12%)
- 3 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 349 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 416 kcal goes into the pot and 475 g of ingredients comes out as about 467 g of food: 89 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.