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.
Check out Lauren Ruth Ward on Facebook where you can learn of upcoming shows in southern California. Visit her Website to learn more and buy the music.