Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Low Carb Mexican Chicken




Source of Recipe


Jan


List of Ingredients




2 pound boneless chicken breast
1 package taco seasoning
salt to taste
1 10 oz can enchilada sauce
1 cup cheddar cheese, shredded
6 green onions, chopped



Recipe



1. Rinse chicken. Pat dry. Cut chicken into cubes and place in bowl.
2. Sprinkle taco seasoning and salt to taste over chicken and mix by hand.
3. Sauté chicken in skillet until done.
4. Add enchilada sauce and stir well.
5. Pour chicken mixture into greased 9 x 13 baking dish.
6. Sprinkle cheese over top and Bake at 350 for 10-20 minutes until bubbly.
7. Scatter green onions over top.