HIGH PROTEIN CHICKEN ENCHILADA BAKE

If you want easy, ridiculously good meal prop options, this is an easy bake you can make with 42g protein a serving. And the best part is - you can use precooked chicken/rotiserrie chicken for your protein and frozen precut veggies to keep it even simpler. You can also add your favorite rice.

The ingredients:

-1 tbsp avocado oil

-1 finely diced yellow onion

-1.5 heaping cups finely diced broccoli

-1.5 cups finely chopped baby spinach

-A couple pinches salt & pepper

-1 tsp chili powder

-2 cups pre-cooked diced chicken

-15oz red enchilada sauce

-3/4cups plain Greek yogurt

-1 cup shredded Mexican cheese

-optional: avocado, cilantro, jalapeño


Here is how I made it:

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!

ENJOY!!

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