High Protein Chicken Enchilada Bake

Ingredients

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

Instructions

1. Preheat oven to 400F.
2. Heat a large, oven-safe skillet over medium heat. Add the oil and your chopped onion and broccoli. Cover and cook, stirring occasionally, for 3-4 mins 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, mix well, and transfer to an oven safe dish.
4. In a separate bowl, mix the Greek yogurt and enchilada sauce, then pour over precooked mixture and top with cheese blend.
5. Pop it into the oven for 15 minutes, or until the cheese is melted.
6. Remove from the oven, let it rest for a minute or two, then top with cilantro, avocado, jalapeño, and hot sauce. I also added some Chile lime seasoning!
7. ENJOY!!