Made by Arash

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High Protein Low Carb Chicken Enchilada Bake

Cooked chicken and finely chopped vegetables come together in a creamy red enchilada sauce beneath a bubbling cheese topping. Rotisserie chicken makes this comforting bake easy to pull together for dinner.

Ingredients

Ingredients:

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•   1 tbsp avocado oil
•   1 yellow onion (finely diced)
•   1.5 heaping cups broccoli (finely chopped)
•   1-2 cups baby spinach (chopped)
•   2 cups chicken (pre-cooked or rotisserie)
•   15 oz red enchilada sauce
•   3/4 cup plain Greek yogurt
•   1-2 cups shredded Mexican cheese blend
•   1 tsp chili powder
•   salt (to taste)
•   pepper (to taste)
•   sour cream (optional garnish)
•   avocado (optional garnish)
•   cilantro (optional garnish)
•   green onion (optional garnish)
•   jalapeno (optional garnish)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Heat the oven: Preheat to 400°F.
2. Soften the vegetables: Heat the avocado oil in a large skillet over medium heat. Add the onion and broccoli. Cover and cook for 3–4 minutes, stirring occasionally. Add a splash of water or broth if the pan becomes too dry.
3. Add the chicken: Stir in the spinach, cooked chicken, chili powder, salt, and black pepper. Mix evenly, then transfer to a casserole dish.
4. Mix the sauce: Whisk the Greek yogurt and red enchilada sauce together in a bowl until smooth. Pour evenly over the chicken and vegetables.
5. Top and bake.
   Scatter the Mexican cheese blend over the surface. Bake for 10–15 minutes, until the cheese bubbles and the center is hot.
6. Rest and serve: Let stand for 5 minutes. Add any optional sour cream, avocado, cilantro, green onion, or jalapeño just before serving.