Mexican Chicken Casserole

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: 

1. Pre-heat oven to 350° F.
2. 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.  
3. 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.  
4. 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.
5. 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.
6. Flatten the mixture out with a spatula and then cover with the remaining cheese.
7. 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. 
8. 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