Easy Mexican Chicken – One of our tastiest, easiest weeknight meals. Delicious served over rice or keep it low carb and serve it with mashed cauliflower.
Easy Mexican Chicken – 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 it’s delicious plain too. Serve it over rice, mashed cauliflower if you are following Keto and a garden salad and this would make a delicious quick and easy weeknight meal. We are always looking for a quick dinner option during the week. There just never seems to be enough time in the day to cook an elaborate meal during the week. so this is one dinner that is in our rotation and loved by everyone.
- 2 lbs boneless chicken breast cut into strips or chunks
- 1 pkg taco seasoning
- 1 cup enchilada sauce
- 8 oz Mexician shredded cheese or cheddar cheese
- 2 tbsp olive 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