HIGH PROTEIN LOW CARB CHICKEN ENCHILADA BAKE

HIGH PROTEIN CHICKEN ENCHILADA BAKE

This is an easy, high-protein meal you can pop in the oven for quick, satisfying eats. Each serving packs 42g of protein as-is.

Save time by using frozen vegetables and leftover chicken—or use fresh, it’s up to you! To make it more substantial and boost protein, add rice, quinoa, or pasta. You can also use my low-carb @KaizenFoodCompany pasta or rice for an extra 20g of protein per serving (though it’s perfect without).

Ingredients:
1 tbsp avocado oil
1 finely diced yellow onion
1.5 heaping cups finely chopped broccoli
1–2 cups chopped baby spinach
2 cups pre-cooked or rotisserie chicken
15 oz red enchilada sauce
3/4 cup plain Greek yogurt
1–2 cups shredded Mexican cheese blend
1 tsp chili powder
Salt & pepper to taste
Optional garnish: sour cream, avocado, cilantro, green onion, jalapeño

Directions:

1. Preheat oven to 400°F.
2. Heat an oven-safe skillet over medium heat with oil. Add onion & broccoli. Cover and cook 3–4 minutes, stirring occasionally. Add a splash of water or broth if too dry.
3. Stir in spinach, salt, pepper, chili powder, and chicken.
4. Transfer mixture to a casserole dish.
5. In a bowl, whisk Greek yogurt with enchilada sauce. Pour over casserole. Top with cheese.
6. Bake 10–15 minutes until cheese is bubbly.
7. Let it rest 5 minutes, then top with your favorite garnishes.

ENJOY!
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#lowcarb #lowcarbrecipes #keto #healthyrecipes