Directions
- 1Preheat oven to 400F.
- 2Heat 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. If the veggies appear too dry, add a splash of water or chicken broth.
- 3Stir 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.
- 6Transfer to the oven and heat for 10–15 minutes or until the cheese is melted.
- 7Let it rest for 5 minutes, then top with cilantro, avocado, and jalapeno.
Ingredients
- 1 tbsp avocado oil
- 1 yellow onion, finely diced
- 1.5 heaping cups broccoli, finely diced
- 1 cup baby spinach, chopped
- 0.5 tsp salt
- 0.5 tsp pepper
- 1 tsp chili powder
- 2 cups pre-cooked chicken
- 15 oz red enchilada sauce
- 0.75 cups plain Greek yogurt
- 1 cup shredded Mexican cheese blend
- 1 avocado
- 1 cilantro
- 1 green onion
- 1 jalapeño
Equipment
ovenoven-safe skilletknifecutting boardbowlcasserole dish
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