Ingredients
Equipment
Method
Step-by-step Instructions
- In a medium mixing bowl, add low-fat cottage cheese and enchilada sauce. Blend together until smooth for a creamier texture.
- Fold in the shredded rotisserie chicken and taco seasoning. Stir gently until the chicken is evenly coated.
- Gently fold in the diced red bell pepper, drained corn, and rinsed black beans. Stir until well combined.
- Divide the mixture into two microwave-safe bowls and sprinkle shredded cheese on top. Microwave on high for 1-2 minutes, or until the cheese is melted.
- Remove bowls from the microwave and top with chopped cilantro, avocado slices, and Greek yogurt or sour cream.
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days in the fridge. For freezing, portion into containers and allow to cool completely before sealing.