High Protein Chicken Enchilada Bake is a delicious blend of tender shredded chicken, vibrant vegetables, and zesty enchilada sauce, all topped with melted cheese. This dish not only satisfies your taste buds but also provides a generous amount of protein, making it a perfect meal for health-conscious individuals. The combination of flavors and textures ensures that every bite is a delight, while the nutritional profile supports muscle repair and overall wellness. Dive into this recipe that is not only wholesome but also ensures you’re feeding your body the good stuff!
Why make this High Protein Chicken Enchilada Bake recipe
- Protein-rich: Packed with chicken and Greek yogurt, this dish delivers a significant protein boost.
- Quick prep: This recipe can be whipped up in under an hour, perfect for busy weeknights.
- Meal prep friendly: Make it ahead of time and enjoy leftovers that taste just as good.
- Low-carb: With plenty of veggies and lean protein, this meal fits into low-carb lifestyles.
- Kid-approved: A family-friendly dish that kids will love, making mealtime easier.
"This High Protein Chicken Enchilada Bake is a game changer for our family dinners! The kids devour it!" — Happy Customer
How to make High Protein Chicken Enchilada Bake
Making a High Protein Chicken Enchilada Bake involves simple steps and tools that are often found in most kitchens. You’ll need a large skillet for sautéing, a mixing bowl for combining ingredients, and a baking dish for cooking. If you love fast protein breakfasts, try our Cottage Cheese Pancakes for another protein-rich meal idea.
Ingredients
- 1 tbsp avocado oil
- 1 yellow onion, finely diced
- 1 1⁄2 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, shredded
- 15 oz red enchilada sauce
- 3/4 cup plain Greek yogurt (plus extra for topping)
- 1 cup Mexican cheese blend
- Optional toppings: avocado slices, fresh cilantro, green onion, jalapeño
The ingredients in this High Protein Chicken Enchilada Bake can be easily substituted to cater to your taste preferences. Use olive oil instead of avocado oil, or swap Greek yogurt with sour cream for a different flavor profile.
Directions
- Preheat: the oven to 350°F (175°C).
- Heat: avocado oil in a large skillet over medium heat and sauté the diced onion until translucent.
- Add: the finely diced broccoli and chopped spinach; cook until the vegetables are tender. Season with salt, pepper, and chili powder.
- Combine: in a large mixing bowl the shredded chicken, red enchilada sauce, and sautéed vegetables.
- Spread: half of the mixture in a baking dish. Top with 1/4 cup of Greek yogurt and a layer of cheese.
- Layer: the remaining chicken mixture, then top with the rest of the Greek yogurt and cheese.
- Bake: in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Serve: hot, garnished with optional toppings like avocado, cilantro, green onion, or jalapeño.
How to serve High Protein Chicken Enchilada Bake
Serve the High Protein Chicken Enchilada Bake hot from the oven, garnished with fresh avocado slices, chopped cilantro, diced green onions, or slices of jalapeño for a little kick. This dish pairs beautifully with a simple side salad or some homemade guacamole for added freshness. If you’re looking to boost nutrition, consider a side of Southwest Chicken Salad.
How to store
Store any leftovers of the High Protein Chicken Enchilada Bake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze portions for up to a month; simply thaw overnight in the fridge before reheating. For safe storage timing, see USDA FoodData Central.
Tips to make
- For a spicier kick, add diced jalapeños to the vegetable mix before baking.
- Use rotisserie chicken for even quicker preparation.
- Make a double batch and freeze for easy meal prep.
- For added creaminess, mix in a bit more Greek yogurt into the filling before baking.
Variations
You can easily modify the High Protein Chicken Enchilada Bake to suit your dietary needs. For a vegetarian version, substitute the chicken with black beans or lentils. For a gluten-free option, ensure your enchilada sauce is gluten-free or make your own.
FAQs
Can I meal prep High Protein Chicken Enchilada Bake?
Yes, High Protein Chicken Enchilada Bake keeps well for 3–4 days in the fridge; store in an airtight container.
Can I freeze leftovers?
Freeze portions for up to a month; thaw overnight, then reheat gently.
What substitutions work best?
You can swap chicken for shredded turkey or add quinoa for a different texture; adjust seasoning to various preferences as well.
For nutrition insights, visit Healthline.
High Protein Chicken Enchilada Bake is a fantastic dish that combines flavor and nutrition in one pan. We hope you enjoy making and sharing this recipe with family and friends! Comment below with your thoughts or share your own variations!
High Protein Chicken Enchilada Bake
Ingredients
Main Ingredients
- 1 tbsp avocado oil Can substitute with olive oil.
- 1 large yellow onion, finely diced
- 1.5 cups broccoli, finely diced
- 1 cup baby spinach, chopped
- 0.5 tsp salt
- 0.5 tsp pepper
- 1 tsp chili powder
- 2 cups pre-cooked chicken, shredded Rotisserie chicken can be used for quicker preparation.
- 15 oz red enchilada sauce
- 3/4 cup plain Greek yogurt Plus extra for topping.
- 1 cup Mexican cheese blend
Optional Toppings
- avocado slices
- fresh cilantro
- green onion
- jalapeño For a spicier kick.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Heat avocado oil in a large skillet over medium heat and sauté the diced onion until translucent.
- Add the finely diced broccoli and chopped spinach; cook until the vegetables are tender. Season with salt, pepper, and chili powder.
- In a large mixing bowl, combine the shredded chicken, red enchilada sauce, and sautéed vegetables.
Assembly and Baking
- Spread half of the mixture in a baking dish. Top with 1/4 cup of Greek yogurt and a layer of cheese.
- Layer the remaining chicken mixture, then top with the rest of the Greek yogurt and cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Serving
- Serve hot, garnished with optional toppings such as avocado, cilantro, green onion, or jalapeño.