Ingredients:
18 oz boneless, skinless chicken breasts - should yield 12 oz cooked (2 Leans)
1 to 2 teaspoon Seasoning for Tacos -I used 2 tsp original recipe uses 1 tsp (3 Condiments)
Salt - I left this out - Optional
1/2 cup enchilada sauce (Make sure it is less than 5 g of carbs per serving. El Paso was only 4 g. NS recommends using only 1/4 cup as 1 Green because of sodium cntent but I used 1/2 cup.) (2 Greens)
4 ounces 2 % reduced fat Mexican cheese, shredded (1 Lean)
1/2 cup Green onions, chopped (1 Green)
Directions:
Sprinkle the chicken on both sides with taco seasoning; grill or saute. Cut chicken into cubes and place in a PAM-sprayed 8x8" baking dish; season with salt to taste. (I divided the chicken into 3 equal portions of 4 oz each in individual foil packets). Add the enchilada sauce and toss to coat chicken. (I added 2 tbsp plus 1 tsp to each foil packet and tossed to coat). Sprinkle cheese over chicken (1.3 oz per packet) and bake at 350ยบ for 10-20 minutes, until hot and bubbly. (I left the foil packets open when baking). Scatter green onions over the top.
3 servings with 1 Lean, 1 Green and 1 Condiment per serving (Don't forget to add 2 Greens per serving to complete your lean and green meal!)
