Low Carb Chicken Enchilada Casserole

Ingredients

• Sauce, enchilada, red, mild, ready to serve

  1 ½ cup or 336g

• Mexican cheese

  Queso anejo

  1 cup, crumbled or 132g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Cheddar cheese

  2 cup, shredded or 226g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

Directions

1. Preheat the oven to 450°F. Pat the chicken dry and season all over with a pinch of salt and pepper.
2. Place the chicken and enchilada sauce in a medium saucepan. Bring to a gentle simmer over medium-low and cook 10–15 minutes, flip, then cover and cook another 10–15 minutes, until the chicken reaches 160–165°F.
3. Transfer chicken to a board and shred into bite-size pieces. In a bowl, combine the shredded chicken, remaining sauce from the pan, queso añejo, diced green chiles, and cilantro; season to taste with salt and pepper.
4. Lightly coat a square casserole dish with cooking spray. Spread half of the shredded cheddar in the dish, add the chicken mixture in an even layer, then top with the remaining cheddar. Cover with foil and bake 10 minutes; remove foil and bake 3–5 minutes more to fully melt and lightly brown the cheese.
5. Let rest 5 minutes, then serve hot with sour cream spooned over the top.