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Monday 06 July 2026 11:38:01 GMT
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HIGH-PROTEIN COTTAGE CHEESE ENCHILADA CHICKEN BOWLS 🛒 Ingredients: • 2½ cups low-fat cottage cheese, blended smooth • 8 tablespoons red enchilada sauce • 15 oz cooked shredded chicken • 2½ teaspoons taco seasoning • 2 cups diced bell peppers • 1 cup black beans, drained and rinsed • 2½ oz shredded cheddar or Mexican blend cheese • Toppings: cilantro, green onion, avocado, Greek yogurt or sour cream 👩‍🍳 Directions: 1️⃣ In a blender or food processor, combine the cottage cheese and enchilada sauce and blend until completely smooth and creamy.   2️⃣ In a large bowl, toss the shredded chicken with the taco seasoning until evenly coated. Add the blended cottage cheese–enchilada sauce and stir until fully combined.   3️⃣ Gently fold in the diced bell peppers and black beans, mixing until evenly distributed.   4️⃣ Divide the mixture evenly among 5 ovenproof bowls and sprinkle each portion with the shredded cheese.   5️⃣ Place the bowls on a baking sheet and bake in a preheated 375°F (190°C) oven for 8–10 minutes, until the cheese is melted and edges are bubbling. (Alternatively, microwave each bowl for 60–90 seconds until hot and cheese has melted.)   6️⃣ Top each bowl with cilantro, sliced green onion, avocado, and a dollop of Greek yogurt or sour cream. Serve immediately. ⏰ Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes 🥗 Nutrition (Per Serving – Estimated): Calories: 352 kcal Protein: 47.5 g Carbohydrates: 17.4 g Fat: 9.2 g #enchiladas #EasyRecipe #Foodie #cottagecheese
HIGH-PROTEIN COTTAGE CHEESE ENCHILADA CHICKEN BOWLS 🛒 Ingredients: • 2½ cups low-fat cottage cheese, blended smooth • 8 tablespoons red enchilada sauce • 15 oz cooked shredded chicken • 2½ teaspoons taco seasoning • 2 cups diced bell peppers • 1 cup black beans, drained and rinsed • 2½ oz shredded cheddar or Mexican blend cheese • Toppings: cilantro, green onion, avocado, Greek yogurt or sour cream 👩‍🍳 Directions: 1️⃣ In a blender or food processor, combine the cottage cheese and enchilada sauce and blend until completely smooth and creamy. 2️⃣ In a large bowl, toss the shredded chicken with the taco seasoning until evenly coated. Add the blended cottage cheese–enchilada sauce and stir until fully combined. 3️⃣ Gently fold in the diced bell peppers and black beans, mixing until evenly distributed. 4️⃣ Divide the mixture evenly among 5 ovenproof bowls and sprinkle each portion with the shredded cheese. 5️⃣ Place the bowls on a baking sheet and bake in a preheated 375°F (190°C) oven for 8–10 minutes, until the cheese is melted and edges are bubbling. (Alternatively, microwave each bowl for 60–90 seconds until hot and cheese has melted.) 6️⃣ Top each bowl with cilantro, sliced green onion, avocado, and a dollop of Greek yogurt or sour cream. Serve immediately. ⏰ Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes 🥗 Nutrition (Per Serving – Estimated): Calories: 352 kcal Protein: 47.5 g Carbohydrates: 17.4 g Fat: 9.2 g #enchiladas #EasyRecipe #Foodie #cottagecheese

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