High Protein Chicken Enchilada Bake

Ingredients

• 1 tbsp avocado oil
• 1 yellow onion, finely diced
• 1.5 heaping cups broccoli, finely diced
• 1 cup baby spinach, chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp chili powder
• 2 cups pre-cooked chicken
• 15oz red enchilada sauce
• 3/4 cups plain Greek yogurt
• 1 cup shredded Mexican cheese blend
• optional toppings: avocado, cilantro, green onion, jalapeño

Method

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 jalapeño.