MEAL-PREP BOWLS · TEX-MEX
All the flavor of chicken enchiladas without rolling a single tortilla. Chicken simmers in red enchilada sauce until it shreds easily, then goes over rice with black beans and corn. Melted cheese and a cool scoop of cottage cheese finish each bowl.
Jump to Recipe
- Makes
- 4 bowls
- Simmer
- 15–20 minutes
- Total
- about 35 minutes
- Keeps
- 4 days in the fridge
- Chicken done at
- 165°F / 74°C
Why You’ll Love This Recipe
- One pan for the chicken. The chicken cooks right in the sauce, then shreds in minutes.
- High-protein and filling. Chicken, beans and cottage cheese together.
- Easy to customize. Each person can choose their toppings.
Ingredient Notes
Any canned red enchilada sauce works. Mild sauces suit kids; look for "hot" if you like heat. Homemade sauce works too.
Rinse the canned black beans to remove extra salt and the starchy liquid.
Cottage cheese plays the role of sour cream here. Leave it as is for a cool contrast, or blend it smooth with a squeeze of lime.
The recipe card below lists every quantity in one place.
How to Make Chicken Enchilada Cottage Cheese Bowls
Simmer and shred the chicken
Season the chicken and simmer it, covered, in enchilada sauce until it reaches 165°F. Shred it right in the pan and stir it through the sauce.
Build the bowls
Divide the rice, beans and corn among four bowls. Add the saucy chicken, melt the cheese on top, then add the cottage cheese and fresh toppings.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Keep the lid on. A covered pan keeps the chicken from drying out and the sauce from reducing too much.
- Melt the cheese under the broiler. For bowls served right away, broil oven-safe bowls for 1–2 minutes. Otherwise, microwave until melted.
- Thick or thin sauce. If the sauce gets too thick after shredding, stir in a splash of water or broth.
Substitutions
- Chicken thighs: Boneless thighs are juicier. Simmer them until they reach 165°F and shred easily.
- Green enchilada sauce: Use salsa verde or green enchilada sauce for a tangier version.
- Pinto beans: Pinto beans can replace the black beans.
Serving Suggestions
Top with cilantro, sliced green onions, avocado and a squeeze of lime. For a family-style version of these flavors, make the chicken taco cottage cheese bake. Rotate your meal prep with the buffalo chicken cottage cheese bowls.
Storage and Reheating
Refrigerate the bowls in airtight containers within 2 hours. They keep for up to 4 days; pack the cottage cheese and fresh toppings separately. Reheat the chicken, rice and beans until steaming (165°F). The cooked chicken in sauce freezes well for up to 3 months.
Food safety: Simmer the chicken until it reaches 165°F / 74°C in the thickest part. Cool rice and chicken quickly in shallow containers.
Chicken Enchilada Cottage Cheese Bowls
Ingredients
Method
- Rub the chicken with the chili powder, cumin, garlic powder and salt.
- Heat the oil in a deep skillet over medium-high heat. Brown the chicken for 2 minutes per side.
- Pour in the enchilada sauce, reduce the heat to low, cover and simmer for 15–20 minutes, until the thickest part reads 165°F / 74°C.
- Shred the chicken with two forks in the pan and stir it through the sauce.
- Warm the beans and corn. Divide the rice, beans and corn among 4 bowls and top with the chicken and sauce.
- Sprinkle with the shredded cheese and warm until melted. Add ¼ cup cottage cheese to each bowl and finish with cilantro, green onions and lime.