Ingredients: (for 5 people)
340 g cottage cheese
500 g cooked shredded chicken
250 ml red enchilada sauce
175 g shredded cheddar or Monterey Jack cheese
1/2 cup canned black beans, rinsed and drained (optional)
1 tsp fajita or taco seasoning (optional, for extra flavor)
Salt and black pepper, to taste
1 avocado, sliced (topping)
1/4 cup chopped cilantro (topping)
5 tbsp Greek yogurt or light sour cream (topping, optional)
Instructions:
In a bowl, stir together cottage cheese, enchilada sauce, seasoning, salt and pepper until creamy.
Fold in shredded chicken and black beans, then divide the mixture into 5 small oven-safe dishes or meal-prep containers.
Top each portion with shredded cheese and bake at 190°C / 375°F for 12–15 minutes, until hot and bubbly.
Let cool slightly, then garnish with avocado slices, cilantro and a spoonful of yogurt or sour cream before serving.
