Chicken Enchilada Bake

25 mins
Serves 1
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Directions

  1. 1Preheat oven to 400F.
  2. 2Preheat oven to 400F.
  3. 3Preheat oven to 400F.
  4. 4Heat a large, oven-safe skillet over medium heat. Add the oil. When it glistens, add the chopped onion and broccoli. Cover and cook, stirring occasionally, for 3-4 minutes to let the veggies soften. If the veggies appear too dry, add a splash of water or chicken broth.
  5. 5Heat a large, oven-safe skillet over medium heat. Add the oil. When it glistens, add the chopped onion and broccoli. Cover and cook, stirring occasionally, for 3-4 minutes to let the veggies soften. If the veggies appear too dry, add a splash of water or chicken broth.
  6. 6Heat a large, oven-safe skillet over medium heat. Add the oil. When it glistens, add the chopped onion and broccoli. Cover and cook, stirring occasionally, for 3-4 minutes to let the veggies soften. If the veggies appear too dry, add a splash of water or chicken broth.
  7. 7Stir in the chopped spinach, salt, pepper, chili powder, and pre-cooked chicken.
  8. 8Stir in the chopped spinach, salt, pepper, chili powder, and pre-cooked chicken.
  9. 9Stir in the chopped spinach, salt, pepper, chili powder, and pre-cooked chicken.
  10. 10Transfer chicken and veggie mixture to a casserole dish.
  11. 11Transfer chicken and veggie mixture to a casserole dish.
  12. 12Transfer chicken and veggie mixture to a casserole dish.
  13. 13In a bowl, whisk together the Greek yogurt and enchilada sauce, then pour over casserole dish. Top with cheese blend.
  14. 14In a bowl, whisk together the Greek yogurt and enchilada sauce, then pour over casserole dish. Top with cheese blend.
  15. 15In a bowl, whisk together the Greek yogurt and enchilada sauce, then pour over casserole dish. Top with cheese blend.
  16. 16Transfer to the oven and heat for 10–15 minutes or until the cheese is melted.
  17. 17Transfer to the oven and heat for 10–15 minutes or until the cheese is melted.
  18. 18Transfer to the oven and heat for 10–15 minutes or until the cheese is melted.
  19. 19Let it rest for 5 minutes, then top with cilantro, avocado, and jalapeno.
  20. 20Let it rest for 5 minutes, then top with cilantro, avocado, and jalapeno.
  21. 21Let it rest for 5 minutes, then top with cilantro, avocado, and jalapeno.

Ingredients

  • 1 tbsp avocado oil
  • 1 tbsp avocado oil
  • 1 tbsp avocado oil
  • 1 yellow onion, finely diced
  • 1 yellow onion, finely diced
  • 1 yellow onion, finely diced
  • 1.5 heaping cups broccoli, finely diced
  • 1.5 heaping cups broccoli, finely diced
  • 1.5 heaping cups broccoli, finely diced
  • 1 cup baby spinach, chopped
  • 1 cup baby spinach, chopped
  • 1 cup baby spinach, chopped
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 2 cups pre-cooked chicken
  • 2 cups pre-cooked chicken
  • 2 cups pre-cooked chicken
  • 15 oz red enchilada sauce
  • 15 oz red enchilada sauce
  • 15 oz red enchilada sauce
  • 0.75 cups plain Greek yogurt
  • 0.75 cups plain Greek yogurt
  • 0.75 cups plain Greek yogurt
  • 1 cup shredded Mexican cheese blend
  • 1 cup shredded Mexican cheese blend
  • 1 cup shredded Mexican cheese blend
  • 1 avocado
  • 1 avocado
  • 1 avocado
  • 1 cilantro
  • 1 cilantro
  • 1 cilantro
  • 1 green onion
  • 1 green onion
  • 1 green onion
  • 1 jalapeño
  • 1 jalapeño
  • 1 jalapeño

Equipment

oven-safe skilletcasserole dishknifebowl