Low-Carb High Protein Cottage Cheese Enchilada Bowl (Print Version)
High protein cottage cheese enchilada bowl is a quick, low-carb meal. Enjoy creamy cottage cheese, savory enchilada sauce, and fresh toppings.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Hearty Bowl Foundation
01 -
1 tbsp olive oil
02 -
1/2 lb lean ground turkey (93% lean or higher)
03 -
1 large bell pepper, any color, diced
04 -
1/2 yellow onion, diced
05 -
1 1/2 cups 2% fat cottage cheese
→ Zesty Enchilada Sauce
06 -
1 (14.5 oz) can diced tomatoes, undrained
07 -
1 (4 oz) can diced green chiles, undrained
08 -
1 tbsp chili powder
09 -
1 tsp ground cumin
10 -
1/2 tsp garlic powder
11 -
1/2 tsp smoked paprika
12 -
1/4 cup low-sodium chicken broth
13 -
Salt and pepper to taste
→ Fresh & Creamy Toppings
14 -
1/2 large avocado, diced
15 -
1/4 cup fresh cilantro, chopped
16 -
1/4 cup shredded Monterey Jack or cheddar cheese
17 -
1/2 lime, cut into wedges, for serving
# Instructions:
01 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 yellow onion, diced, and 1 large bell pepper, diced. Sauté for 5-7 minutes until softened. This forms the flavorful base for your High Protein Cottage Cheese Enchilada Bowl | Low-Carb Meal.
02 -
Add 1/2 lb lean ground turkey (93% lean or higher) to the skillet with the softened vegetables. Break up the turkey with a spoon and cook until browned, about 5-8 minutes. Drain any excess fat from the pan.
03 -
While turkey cooks, combine 1 (14.5 oz) can diced tomatoes (undrained), 1 (4 oz) can diced green chiles (undrained), 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 cup low-sodium chicken broth in a bowl. Season with salt and pepper to taste.
04 -
Pour the prepared sauce into the skillet with the cooked turkey and vegetables. Stir well to combine. Bring the mixture to a simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing the flavors to meld for your High Protein Cottage Cheese Enchilada Bowl | Low-Carb Meal.
05 -
Divide 1 1/2 cups 2% fat cottage cheese evenly between two serving bowls. Spoon the hot enchilada turkey and vegetable mixture over the cottage cheese in each bowl. This creates a creamy, protein-packed foundation for your High Protein Cottage Cheese Enchilada Bowl | Low-Carb Meal.
06 -
Top each bowl generously with 1/2 large avocado, diced, 1/4 cup fresh cilantro, chopped, and 1/4 cup shredded Monterey Jack or cheddar cheese. Serve immediately with 1/2 lime, cut into wedges, for a fresh squeeze.
# Notes:
01 -
For a vegetarian option, swap ground turkey for black beans or crumbled plant-based ground. You can also use different cheeses like cotija or a Mexican blend.
02 -
Adjust the chili powder and add a pinch of cayenne pepper or a dash of your favorite hot sauce to the enchilada mixture if you prefer more heat.
03 -
The turkey and enchilada sauce mixture can be made ahead and stored in the fridge for up to 3 days. Reheat gently and assemble with fresh cottage cheese and toppings just before serving.
04 -
Enhance your bowl with a dollop of plain Greek yogurt or sour cream for extra creaminess, or a sprinkle of crushed pork rinds for a low-carb crunch.
# Tools You'll Need:
01 -
Large skillet
02 -
Mixing bowls
03 -
Cutting board
04 -
Knife
05 -
Measuring cups and spoons
06 -
Can opener
# Nutrition Facts (Per Serving):
Calories: 600 kcal
Total Fat: 32 g
Total Carbohydrate: 30 g
Protein: 51 g