Chicken Enchilada Bake

20 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 avocado oil. When it glistens, add the chopped onion and broccoli. Cover and cook, stirring occasionally, for 3-4 minutes to let the veggies soften.
  5. 5Heat a large, oven-safe skillet over medium heat. Add avocado oil. When it glistens, add the chopped onion and broccoli. Cover and cook, stirring occasionally, for 3-4 minutes to let the veggies soften.
  6. 6Heat a large, oven-safe skillet over medium heat. Add avocado oil. When it glistens, add the chopped onion and broccoli. Cover and cook, stirring occasionally, for 3-4 minutes to let the veggies soften.
  7. 7If the veggies appear too dry, add a splash of water or chicken broth.
  8. 8If the veggies appear too dry, add a splash of water or chicken broth.
  9. 9If the veggies appear too dry, add a splash of water or chicken broth.
  10. 10Stir in the chopped spinach, salt, pepper, chili powder, and pre-cooked chicken.
  11. 11Stir in the chopped spinach, salt, pepper, chili powder, and pre-cooked chicken.
  12. 12Stir in the chopped spinach, salt, pepper, chili powder, and pre-cooked chicken.
  13. 13Transfer chicken and veggie mixture to a casserole dish.
  14. 14Transfer chicken and veggie mixture to a casserole dish.
  15. 15Transfer chicken and veggie mixture to a casserole dish.
  16. 16In a bowl, whisk together the Greek yogurt and enchilada sauce, then pour over casserole dish.
  17. 17In a bowl, whisk together the Greek yogurt and enchilada sauce, then pour over casserole dish.
  18. 18In a bowl, whisk together the Greek yogurt and enchilada sauce, then pour over casserole dish.
  19. 19Top with cheese blend.
  20. 20Top with cheese blend.
  21. 21Top with cheese blend.
  22. 22Transfer to the oven and heat for 10–15 minutes or until the cheese is melted.
  23. 23Transfer to the oven and heat for 10–15 minutes or until the cheese is melted.
  24. 24Transfer to the oven and heat for 10–15 minutes or until the cheese is melted.
  25. 25Let it rest for 5 minutes, then top with cilantro, avocado, and jalapeno.
  26. 26Let it rest for 5 minutes, then top with cilantro, avocado, and jalapeno.
  27. 27Let 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

ovenoven-safe skilletknifecutting boardbowlcasserole dish