High Protein Low-Carb Cottage Cheese Enchilada Bowl (Print Version)
High protein, low-carb cottage cheese enchilada bowl. Enjoy a quick, healthy, and flavorful meal packed with savory spices and creamy goodness. Easy weeknight dinner.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Diabetic-Friendly
# Ingredients:
→ The Hearty Enchilada Base
01 -
1 tbsp olive oil
02 -
1/2 yellow onion, diced
03 -
1 bell pepper (any color), diced
04 -
1 lb lean ground chicken or turkey (93% lean)
05 -
2 cloves garlic, minced
06 -
1 cup low-carb red enchilada sauce
07 -
1 tbsp chili powder
08 -
1 tsp ground cumin
09 -
1/2 tsp dried oregano
10 -
Salt and black pepper to taste
→ Creamy Protein Core
11 -
1 1/2 cups 4% fat cottage cheese
12 -
1/2 cup shredded Monterey Jack or cheddar cheese
→ Fresh & Zesty Accents
13 -
1/2 medium avocado, diced
14 -
1/4 cup fresh cilantro, chopped
15 -
1 lime, cut into wedges, for serving
# Instructions:
01 -
Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 yellow onion, diced, and 1 bell pepper (any color), diced. Sauté for 5-7 minutes until softened. This forms the flavorful base for your High Protein Cottage Cheese Enchilada Bowl | Low-Carb.
02 -
Add 1 lb lean ground chicken or turkey (93% lean) to the skillet. Break it up with a spoon and cook until browned, about 7-8 minutes. Drain any excess fat if necessary, ensuring a lean foundation for your High Protein Cottage Cheese Enchilada Bowl.
03 -
Stir in 2 cloves garlic, minced, 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp dried oregano. Cook for 1 minute until fragrant. Pour in 1 cup low-carb red enchilada sauce and season with salt and black pepper to taste. Bring to a simmer and cook for 5 minutes, allowing flavors to meld.
04 -
While the meat simmers, prepare the creamy protein core. In a medium bowl, combine 1 1/2 cups 4% fat cottage cheese and 1/2 cup shredded Monterey Jack or cheddar cheese. Mix well until thoroughly combined. This mixture adds richness and a significant protein boost to your High Protein Cottage Cheese Enchilada Bowl | Low-Carb.
05 -
Divide the warm enchilada meat mixture evenly between two serving bowls. Spoon the cottage cheese mixture over the top of the meat in each bowl. You can gently swirl it in or leave it as a distinct layer, depending on your preference for presentation.
06 -
Garnish each bowl generously with 1/2 medium avocado, diced, and 1/4 cup fresh cilantro, chopped. Serve immediately with 1 lime, cut into wedges, for a fresh squeeze. Enjoy your delicious and satisfying High Protein Cottage Cheese Enchilada Bowl | Low-Carb!
# Notes:
01 -
Adjust the spice level by adding a pinch of cayenne pepper or a dash of hot sauce to the meat mixture if you prefer more heat.
02 -
For a vegetarian version, substitute the ground meat with 1 can (15 oz) black beans, rinsed and drained, and 1 cup corn. Sauté with the onions and peppers.
03 -
The enchilada meat mixture can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before assembling the bowls.
04 -
Serve this bowl as is for a truly low-carb meal, or scoop it into large lettuce cups or low-carb tortillas for a more 'handheld' experience.
# Tools You'll Need:
01 -
Large skillet
02 -
Measuring cups and spoons
03 -
Cutting board
04 -
Chef's knife
# Nutrition Facts (Per Serving):
Calories: 892 kcal
Total Fat: 51 g
Total Carbohydrate: 30 g
Protein: 77 g