Sunday, September 30, 2012

Mexican Chicken with Salsa Rice



Ingredients:

1 pound boneless chicken breasts
1 teaspoon taco seasoning
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped

Directions:

Sprinkle the chicken on both sides with taco seasoning; grill or sauté (I grill it). Cut the chicken into cubes and place in a greased 8x8" baking dish. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top. Serve over salsa rice (I add the rest of the can of enchilada sauce and about a cup of salsa to cooked rice and heat through).

Recipe adapted from Linda's Low Carb

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