So a couple weeks ago, Evan and I made a new recipe,
Mexican Chicken, which she found on Pinterest (You can follow Evan
here and me
here). It was super delicious, but being as we can't just leave well enough alone, we decided to try it again, with a few tweaks.
First, we made our own taco seasoning with garlic powder, onion powder, cumin, chili powder, and Cavender's. If you haven't every used Cavender's Greek seasonings, shame on you! It is delicious on everything and just a good, all around, seasoning. We used George to cook the chicken.
Second, we used way more cheese than suggested because, well, you can't have enough cheese. Also, you can see that we used the Kroger enchilada sauce. It is delicious and low in carbs per serving. The most carbs in this recipe come from this sauce and then the vegetables we added.
Here is the finished product:
So, here is what we did:
Ingredients:
1 package of boneless, skinless chicken breasts (I say a package because they are really more like 1.5 lbs, not just 1.)
1 can (10 oz) Enchilada sauce
1 can diced green chilies
1/4 to 1/2 of a red pepper, diced
1/2 sweet onion, diced
3-4 cups of Shredded Mexican cheese
Garlic powder
Onion powder
Cumin
Chili powder
Cavender's Greek seasonings
Instructions:
- Pre-heat oven to 350° F.
- Dust the last 5 ingredients (the spices) over one side of each chicken breast. Put the spiced side down onto a George Foreman (or whatever heating element you choose). Dust the spices over the naked side.
- Grill the chicken until each side is seared, but don't cook it all the way through. Unless you like over-cooked, dry chicken. If you are into that, you should cook the chicken all the way though, but you can't blame me if it is dry.
- Cut the chicken into cubes and throw it into a food processor and pulse a few times until it is shredded. You can leave it in cubes, but if you shred it, it soaks up more of the sauce.
- Throw the now shredded chicken into a glass 9x13 pan. Toss the diced red pepper, green chilies, onion, and the enchilada sauce in. Mix it all together. Add 2 cups of shredded cheese. We used the Mexican Blend, but you could use cheddar, too.
- Flatten the mixture out with a spatula and then cover with the remaining cheese.
- Bake for 10-20 minutes, until bubbly and the cheese is melted. It is even better if you let the cheese brown a little bit.
- Dish up and enjoy!
We like comments and we like to know any changes you make!
Fending off hangry one recipe at a time!
Aubrey
For me one of the hardest parts about eating healthy is finding low carb snacks. I want salty, sweet, crunchy, and I want it to be easy. I need a snack I can throw in my bag in the morning and forget about it until the middle of the afternoon when I am bored and need to curb some hanger. Cue my newest snack obsession, Habanero BBQ Almonds. They are so good it just doesn't seem possible they are healthy. Go ahead make a "bold" move and try some for yourself!
