Low Carb Chicken Enchilada Casserole

Ingredients

• Sauce, enchilada, red, mild, ready to serve

  1 ½ cup or 336g

• Mexican cheese

  Queso anejo

  1 cup, crumbled or 132g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Cheddar cheese

  2 cup, shredded or 226g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

Directions

1. Preheat the oven to 450°F. Pat the chicken dry and season with salt and pepper.
2. In a medium saucepan, combine the chicken and enchilada sauce. Simmer over medium-low heat for 10-15 minutes, then flip the chicken, cover, and cook for another 10-15 minutes until the chicken reaches 160-165°F.
3. Remove the chicken from the pan and shred into bite-sized pieces. In a bowl, combine the shredded chicken, enchilada sauce, queso anejo, chopped green chiles, and cilantro. Season with salt and pepper to taste.
4. Spray a square casserole dish with cooking spray. Spread half of the shredded cheddar cheese evenly on the bottom of the dish. Add the chicken mixture, then top with the remaining cheddar cheese. Cover with foil and bake for 10 minutes. Remove the foil and bake for an additional 3-5 minutes to melt the cheese.
5. Serve topped with sour cream.

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