Click to see a close-up

4 boneless chicken breasts, pounded flat
2 teaspoons Seasoning for Tacos
4 ounces Monterey jack cheese, shredded
1/2 cup sour cream
7 ounce can Green Mexican Salsa
4 ounce can chopped green chiles
A little cilantro, chopped, optional
2 green onions, chopped, optional
1/4 teaspoons xanthan gum, optional

Sprinkle each side of the chicken breasts with 1/4 teaspoon of the seasoning. Heat the oil in a large skillet; sautÚ the chicken until just done or grill on an outdoor or indoor grill. Don't overcook. Place in a greased 9 x 13" baking pan. Mix the sour cream, green sauce, chiles and cilantro in a small bowl; pour over the chicken. Cook in the microwave on MEDIUM until hot and bubbly. Top each piece with 1/4 of the cheese and return to the microwave until the cheese is melted. Or, bake in a 350║ oven for 25 minutes, then top with the cheese and bake an additional 5 minutes until the cheese is melted. Top with chopped green onions, if desired.

Makes 4 servings
Do not freeze

Per Serving: 320 Calories; 16g Fat; 37g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs

I called this Green Enchilada Chicken because the sauce is based on a green enchilada recipe I've made for many years. The original sauce has chicken broth and is thickened with flour. I omitted the broth as it would make this too thin without any thickening. Click the photo to see a close-up.

UPDATE: I've added a little xanthan gum to the sauce and it helps to keep it from separating. Just gradually whisk it into the green sauce before adding the sour cream and chiles. I also served it this time with a little Cilantro Pepita Dressing & Dip on the side and it goes very well with the chicken. I don't recommend pouring the dressing over the chicken because it's cold. Put a little "puddle" around the chicken and dip pieces in as you eat them. The cilantro flavor adds a nice touch.

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