• 2 cups cooked shredded chicken (rotisserie chicken works beautifully)
• 1 cup low-fat cottage cheese
• 1 cup enchilada sauce (homemade or store-bought)
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 1 cup cooked brown rice or quinoa (optional, for a heartier bowl)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust to taste)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sliced avocado, lime wedges, jalapeño slices, shredded cheese

Substitution tip: If you don’t have cottage cheese, Greek yogurt is a lovely alternative that keeps the creaminess and adds a tangy note. For the chicken, you can swap in turkey or even roasted chickpeas for a vegetarian twist.