ENCHILADa CHICKEN
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
2 8
- Serves:
- 6
ingredients
- 8 small boneless chicken breast (about 3 pounds total)
- salt and pepper, to taste
- 2 -3 tablespoons oil, divided
- 1 large onion, julienned (about 8 ounces after trimming)
- 2 garlic cloves, minced
- 1 cup red enchilada sauce
- 4 ounces cream cheese, softened
- 8 ounces shredded cheddar cheese, divided
- 2 chopped bell peppers
directions
- Pound the chicken breasts until very thin. If using large chicken breasts, cut them in half. Meanwhile, heat about 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Brown the chicken in hot oil just to brown the outside well; transfer to a greased 9x13" baking pan. You'll need to cook the chicken in batches, adding a little more oil for each batch.
- In the same skillet, heat another tablespoon of oil. Add the peppers and onions and cook until just tender, adding the garlic during the last minute or so; season lightly with salt and pepper. Remove the peppers from the skillet to a bowl.
- Put the enchilada sauce and cream cheese in the same skillet over low heat. Whisk until the cream cheese is blended into the sauce. Add 4 ounces of the cheddar cheese; cook and stir until the cheese has melted. Pour the sauce over the chicken and top with the pepper mixture. Sprinkle the remaining 4 ounces of cheddar cheese over the top. Bake at 350º for 20 minutes or until the cheese is melted and bubbly.
- Makes 6-8 servings.
- Per 1/6 Recipe: 577 Calories; 30g Fat; 65g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs.
- Per 1/8 Recipe: 433 Calories; 23g Fat; 48g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs.
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