Chicken Enchilada Bake
If you’re looking for a comforting, family-friendly meal that ticks all the boxes for both flavour and nutrition, this Chicken Enchilada Bake is going to be on high rotation in your kitchen.
As always, it’s packed with hunger-busting protein to keep you full and satisfied, while also low in carbs to keep your blood sugar and insulin levels balanced.
And the best part? It’s one of those meals the whole family will genuinely love – no separate dinners required. Seriously, who doesn’t love a cheesy bake?!
As the weather starts to get cooler, it’s the perfect warm bake that’s hearty, nourishing, and incredibly easy to throw together. It’s also a fantastic make-ahead option that freezes well, making busy weeks so much easier.
If you’re cooking for little ones, you can simply leave out the chilli powder and jalapeños to keep it mild and kid-friendly.
Think: minimal effort, maximum flavour, and a meal that leaves you feeling satisfied, not sluggish.
Chicken Enchilada Bake
Serves: 4
Ready In: 40 min
Macros / serve
Calories: 406 kcal
Protein: 52 g
Fat: 11 g
Fibre: 4 g
Net carbs: 16 g
Ingredients:
1 tbsp extra virgin olive oil
1 small onion, finely diced
2 cloves garlic, minced
½ medium head broccoli, finely chopped
1 cup (30 g) baby spinach, chopped
600 g cooked chicken breast, shredded*
½ tsp chilli powder (optional)
½ tsp ground cumin
Pinch salt
Pinch pepper
450 g red enchilada sauce*
1 cup Greek yoghurt, non-fat, plain
2 tsp smoked paprika
100 g mozzarella, reduced-fat, grated
¼ cup Parmesan, finely grated
2 tbsp fresh coriander, chopped
2 tbsp jalapeños, sliced (optional)
Method:
Preheat oven to 200°C / 390°F.
Heat the olive oil in a large frying pan over medium heat. Add onion, garlic, and broccoli, and cook for 3–4 minutes until softened. Add the spinach and cook until wilted.
Stir in shredded chicken, chilli powder (if using), cumin, salt, and pepper.
Pour into a baking dish.
In a separate large bowl, whisk together the enchilada sauce, ¾ cup Greek yoghurt, and paprika until smooth. Pour evenly over the chicken and vegetable mix, and scatter over the grated cheeses.
Bake for 15–20 minutes, or until bubbling and lightly golden.
Rest for 5 minutes to set. Then garnish with the remaining ¼ cup Greek yoghurt, coriander, and jalapeños before serving.
Bec’s Tips:
If you don’t have leftover cooked chicken, you can use store bought rotisserie chicken or even make poached chicken by bringing a small pot of water to a boil. Place the whole chicken breasts into the water ensuring they are fully submerged and cover with a lid. Bring the water back up to a boil. Once boiling, immediately remove the pot from the heat and set aside for 20 minutes, or up to an hour. Remove the chicken from the water and shred.
I use Old el Paso, Siete, or Tio Pablo (if you’re in New Zealand) enchilada sauces.
I hope you love this recipe!
It’s the ultimate bake that proves you really can enjoy your favourite comfort foods and stay on track with your weight balance and gut health goals.
That’s exactly what I teach inside my programs – beginning with the3 Week Body Reset and continuing inside theHealth with Bec Tribe.
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