CHICKEN ENCHILADA CASSEROLE LOW CARB

INGREDIENTS

• 1 lb. Boneless skinless bird breasts trimmed & pounded if important
• Salt & pepper
• 1 half cups of enchilada sauce store bought or from scratch
• 1 cup finely crumbled queso fresco or feta cheese
• 1 can (4 oz) inexperienced chiles (chopped)
• half of cup minced sparkling cilantro
• Olive oil spray or you could use olive oil in a little bowl with a brush
• 2 cups shredded cheddar cheese
• Lime wedges optionally available
• Sour cream non-obligatory

INSTRUCTIONS

1. Preheat oven to 450 levels.
2. Pat hen dry and season with salt and pepper.
3. Combine the chook and enchilada sauce in a medium saucepan & simmer for 10-15 mins over medium-low warmness. Then flip the chicken over, cover and cook for an extra 10-15 minutes until hen reaches 160-165 ranges with an immediate-read thermometer.
4. Remove chicken from pan and shred into chunk-sized pieces. Combine shredded fowl, the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if favored.
5. Spray a square casserole dish with olive oil (or use a brush) and coat the whole bottom and facets.
6. Evenly spread 1 cup of shredded cheddar cheese on the lowest of the dish. Add the hen aggregate, then add the opposite cup of cheddar cheese on top. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional three to five mins to melt the cheese.
7. Serve with optionally available lime wedges and optional sour cream.

RECIPE NOTES

• Nutrition information proven is an estimate and is not to be assumed to be correct. If accurate records is required to your diet or way of life, please calculate the nutrition your self using a tool you believe.
• Source : https://www.730sagestreet.com/low-carb-chicken-enchilada-casserole/