High Protein Chicken Enchilada Bake
Serves 1
Directions
- 1Preheat your oven to 400F.
- 2Heat an oven-safe skillet over medium heat and drizzle with oil. Add the chopped onion and broccoli. Cover and cook, stirring occasionally, to let the veggies soften.
- 3Toss in the chopped spinach, salt, pepper, chili powder, and pre-cooked chicken.
- 4Transfer chicken and veggie mixture to a casserole dish.
- 5In a bowl, whisk together the Greek yogurt and enchilada sauce, then pour over casserole dish. Top with shredded Mexican cheese blend.
- 6Pop in the oven until the cheese is nice and bubbly.
- 7Let rest for 5 mins, top with cilantro, avocado, sour cream or yogurt, and jalapeño.
Ingredients
- 1 tbsp avocado oil
- 1 whole yellow onion, finely diced
- 1.5 cup broccoli, finely chopped
- 1 to 2 cup baby spinach, chopped
- 2 cup chicken, pre-cooked or rotisserie
- 15 oz red enchilada sauce
- 3/4 cup plain greek yogurt
- 1 to 2 cup mexican cheese blend, shredded
- 1 tsp chili powder
- salt (optional)
- pepper (optional)
- sour cream (optional)
- avocado (optional)
- cilantro (optional)
- green onion (optional)
- jalapeño (optional)
Equipment
oven-safe skilletcasserole dishbowlwhisk
Tips
- Save time by using frozen vegetables and leftover chicken.
- Add rice, quinoa, or pasta to the mix to make it more substantial.
- Use low carb pasta or rice for extra protein.
- If the veggies appear too dry during the skillet step, add a splash of water or chicken broth.
- You can adjust the amount of cheese to your preference.
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