Description
A nutritious take on classic enchiladas, packed with protein and flavor, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cottage cheese
- 1 cup enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup cooked rice
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large bowl, combine the shredded chicken, cottage cheese, black beans, corn, cooked rice, enchilada sauce, cumin, garlic powder, salt, and pepper. Mix well until everything is combined.
- Preheat the oven to 350°F (175°C).
- Transfer the mixture to a baking dish and spread evenly.
- Top with shredded cheese.
- Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes.
- Garnish with chopped cilantro before serving.
Notes
For a spicier kick, add diced jalapeños or hot sauce. You can substitute the chicken with shredded turkey for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg