Baked Enchilada Chicken
Try this easy low carb recipe, Baked Enchilada Chicken. Enjoy all the flavor of chicken enchilada bake without the carbs. Try baked enchilada chicken today!
Servings: 4 -6
Cost: $16.22, $2.70 per Servings
Ingredients
- 3 pounds boneless skinless chicken breasts Filleted to make 6 chicken pieces
- 1 can green chili enchilada sauce (10 ounces)
- ½ teaspoon chili powder
- ½ teaspoon garlic salt
- 1 cup shredded Monterrey Jack Cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Spray a 9x13 Pan with non stick spray.
- Place 3 pounds boneless skinless chicken breasts, filleted to make 6 chicken pieces, in a baking dish.
- Sprinkle ½ teaspoon chili powder and ½ teaspoon garlic salt evenly over the chicken.
- Pour 1 can green chili enchilada sauce over the chicken.
- Baked for 25-30 minutes until chicken is cooked through (internal temperature of 165 degrees Fahrenheit).
- Remove the foil and sprinkle 1 cup shredded Monterey Jack cheese over the chicken.
- Bake uncovered for 5-10 minutes, until the cheese is melted.
- Top with your favorite toppings and enjoy!
Video
Notes
We love topping this with diced red onions and diced avocados.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 392kcal | Carbohydrates: 6g | Protein: 56g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 170mg | Sodium: 1323mg | Potassium: 862mg | Fiber: 1g | Sugar: 4g | Vitamin A: 830IU | Vitamin C: 4.1mg | Calcium: 222mg | Iron: 1.5mg
