MEXICAN CHICKEN

MEXICAN CHICKEN
1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped

Sprinkle the chicken on both sides with taco seasoning; grill or saut? Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350?for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.

Makes 4 servings
Can be frozen

Per Serving: 266 Calories; 12g Fat; 33g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

This makes a simple, tasty supper. It would be especially easy if you had leftover cooked chicken. I served this with Mexican "Rice". Click the photo to see a close-up.

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