RED ENCHILADA CHICKEN
4 boneless chicken breasts, about 1 pound
2 teaspoons Seasoning for Tacos
1/2 cup Red Enchilada Sauce
1 Roma tomato, diced, about 3 1/2 ounces
4 green onions, chopped
4 ounces colby-jack cheese, shredded
Line a large rimmed baking sheet with foil and spray with cooking spray. Season the chicken on both sides with the taco seasoning and place on the baking sheet. Top each with 2 tablespoons of the enchilada sauce, some of the tomato and green onions. Bake at 400º for 20 minutes; sprinkle with the cheese and bake about 4 more minutes to melt the cheese.
Makes 4 servings
Do not freeze
VARIATION: You could also add a few sliced black olives or pickled jalapeños along with the tomatoes, if desired.
Per Serving: 271 Calories; 12g Fat; 34g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
This is easy to make and delicious. I served it with Karen's Spinach Salad with Bacon, Tomato, Avocado & Ranch Dressing. Click the photo to see a close-up.
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