Chicken Enchilada Bake

This simple, quick and delicious recipe is defiantly one to try! Super easy to make- perfect for the average busy family! I used a few different ingredients and spices, but you can add anything you like to mix it up too! This recipe is Paleo too! See recipe below…



  • coconut oil, for greasing baking dish
  • 1 pound cooked, shredded chicken (I used a rotisserie chicken)
  • 1 (14 ounce) can El Pato enchilada sauce
  • 1 (6 ounce) can of diced green chiles or red (if preferred)
  • 1 orange bell pepper, seeded and diced (or any color you like) OR you can add in sliced mushrooms if you do not fancy peppers
  • ¼ red onion, diced
  • 2 garlic cloves, minced
  • ¼ teaspoon chili powder
  • ¼ teaspoon dried oregano
  • salt and pepper, to taste
  • 3 eggs, whisked
  • cilantro, to garnish
  • goat cheese, to garnish (optional)


  • Preheat oven to 350 degrees. Grease an 8×8 glass baking dish.
  • In a large bowl, add shredded chicken, enchilada sauce, green chiles, bell pepper, onion, garlic, chili powder, oregano, and salt and pepper ) and mix well.
  • Then add eggs and mix well to incorporate.
  • Pour mixture into baking dish.
  • Place in oven and bake for 1 hour and 15 minutes. Check at 1 hour to see if eggs have completely cooked through and cook extra 15 minutes, if needed.
  • Let rest for 5 minutes then garnish with goat cheese (optional) and cilantro.

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