# Chicken Enchilada Bake

This is a super easy bake you can make that packs 42g protein a serving.

- Servings: 1 servings
- Total time: 20 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## 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

## Instructions

1. Preheat oven to 400F.
2. Heat 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.
3. Stir in the chopped spinach, salt, pepper, chili powder, and pre-cooked chicken.
4. Transfer chicken and veggie mixture to a casserole dish.
5. In a bowl, whisk together the Greek yogurt and enchilada sauce, then pour over casserole dish. Top with shredded Mexican cheese blend.
6. Transfer to the oven and heat for 10–15 minutes or until the cheese is melted.
7. Let it rest for 5 minutes, then top with cilantro, avocado, and jalapeno.

## Equipment

- oven
- oven-safe skillet
- knife
- cutting board
- bowl
- casserole dish

## Source

- Original video: https://www.facebook.com/share/r/18mtfgfP41/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/aa7bdc0d-4373-4c9c-b85b-841b5ed3f60e
- Extracted: 2025-02-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt