Jenni’s High Protein Chicken Cottage Cheese Enchilada Bowls

• 1 cup low fat cottage cheese, blended with 4 Tbsp enchilada sauce

• 120 g cooked shredded chicken

• 1 TB taco seasoning

• 1 cup diced red bell pepper - ¼ cup corn - ¼ cup black beans

• 30 g shredded Mexican blend or cheddar

• Toppings: cilantro, ½ avocado, 2 Tbsp Greek yogurt/sour cream

Mix blended cottage cheese sauce with chicken and seasoning; fold in veggies and beans. Divide into 2 bowls, top with cheese; microwave 1-2 min or bake 375°F 10-12 min until bubbly. Finish with toppings and serve hot

Serves 2: Calories 447 | Protein 44g | Fibre 7g