So the other day we went overboard with the carbo-coma inducing Chili Cheese Fries Baked Potatoes. If low carb is the goal, you can’t go wrong with this super easy Mexican Chicken. Serve with Spanish rice. Oops…or not.
1 pound boneless chicken breasts
1 teaspoon taco seasoning
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped
1. Sprinkle the chicken on both sides with taco seasoning then grill or sauté.
2. Cut the chicken into cubes and place in a greased 8 x 8-inch baking dish. Add the enchilada sauce and toss to coat. Sprinkle with cheese.
3. Bake at 350ºF for 10-20 minutes, until hot and bubbly.
4. Sprinkle the green onions over the top and serve.
Recipe from Genaw.com
It is nearly impossible to offend me. So, “Did I Offend You?” always gets a big no from me. But delivered à la Lauren Ruth Ward, its daBomb pop song time.