If you are craving some chicken enchiladas, but you are watching your carbs, this one is for you! This turned out cheesy and wonderful! I served it with cauliflower rice and it was so yummy and satisfying. You can cook about one and a half to two pounds of chicken breast, then shred it....or you can do it like I did, and use a rotisserie chicken for a shortcut!
Here's what you need:
1 1/2 to 2 lb. of cooked and shredded chicken breasts OR a rotisserie chicken deboned and skin removed
2 cups cheddar or mexican blend cheese, shredded
1 4 oz. can diced green chile peppers
1/2 cup fresh cilantro. minced
For the sauce:
1 T olive oil
1 onion, finely chopped
1/2 t salt
1/8 t black pepper
2 t minced garlic
2 T chili powder
1 t ground cumin
1 15 oz can tomato sauce
1/4 cup water
Riced cauliflower to serve it on.
Prepare the enchilada sauce by heating the oil in a skillet. Saute the onion and salt, stirring until it is soft. Stir in the garlic, black pepper, chili powder, cumin. Stir in the tomato sauce and water. Bring to a boil and then simmer about five minutes .( If you wondering, yes, you can use pre-made enchilada sauce you get from the store. If you do, use 2 cups of it.)
Preheat the oven to 400.
Next, in a large bowl, mix the shredded chicken, the enchilada sauce, half the cheese, chile peppers, and cilantro. Pour this into a 9x13 baking dish and top with the other half of the cheese. Bake at 400 for 10 minutes. Allow it to sit a few minutes, then serve with riced cauliflower. Enjoy!