Chicken Enchilada Bake

Chicken Enchilada Bake

25 mins
Serves 1
Serves

Directions

  1. 1.

    Preheat oven to 400F.

  2. 2.

    Heat 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.

  3. 3.

    Stir in the chopped spinach, salt, pepper, chili powder, and pre-cooked chicken.

  4. 4.

    Transfer chicken and veggie mixture to a casserole dish.

  5. 5.

    In a bowl, whisk together the Greek yogurt and enchilada sauce, then pour over casserole dish. Top with cheese blend.

  6. 6.

    Transfer to the oven and heat for 10–15 minutes or until the cheese is melted.

  7. 7.

    Let it rest for 5 minutes, then top with cilantro, avocado, and jalapeno.

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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
  • 0.8 cups plain Greek yogurt
  • 1 cup shredded Mexican cheese blend
  • 1 avocado
  • 1 cilantro
  • 1 green onion
  • 1 jalapeño

Equipment

oven-safe skillet casserole dish knife bowl

Tips

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