My family loves this simple and easy recipe. It’s low carb too so it fits in with my lifestyle. It makes a great lunch if you have leftovers.
I like to top it with sour cream, chopped scallions and chopped avocado but its delicious plain too.
2 pound boneless chicken breasts , cut into strips or 1 1/2 in pieces
1 packet taco seasoning
1 cup enchilada sauce
8 ounces mexician shredded cheese or cheddar cheese, shredded
2 Tbsp oil
In a skillet add oil, heat til oil is just hot.
Sprinkle the chicken on both sides with taco seasoning.
Place chicken in the skillet and sear pieces on both sides just for a minute or two
Remove chicken to a 9 x 13 in pan. ( I use a glass baking dish)
Pour enchillada sauce over chicken
Sprinkle the cheese over the chicken , cover with foil and bake at 350º for 20 minutes. Uncover and bake 10 more minutes
Per Serving: 266 Calories; 12g Fat; 33g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs