Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Enchalida Chicken

Submitted by: Admin on 02/08/2005
8890 views
2.68 avg rating
221 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

REQUIRED
Boneless, skinless chicken breasts
1 can Old ElPaso GREEN Enchilada Sauce (green is best)
Shredded cheddar cheese
1/2 to 3/4 head of cauliflower
Heavy cream
Sour Cream
OPTIONAL
Touch of salsa (3-4 tbsp or more)
Sliced mushrooms
Green pepper cut in strips
Chopped onion

Directions

Place chicken breasts in a baking or Pyrex dish

Pour enchalida sauce over chicken.

Add optional ingredients if you're adding them.

Bake until done (approximately 1 hour) at 350 degrees F.



During the last 10 minutes add shredded cheese over the top and let it melt.



FAUX RICE

Grate cauliflower on the largest teardrop sized hole in your grater. 3/4 of a head serves approximately 2



Saute in heavy cream until tender.


Additional Information

Can add diced tomato, avocado, guacamole or whatever your carb count & taste buds will allow.



Super yummy ... and I'm fussy!

Servings

2 - 3

Calories

6+ Depen

Time to prepare

10 minutes

Difficulty

Easy
 

Comments

Place faux rice on a plate,



Pour chicken enchilada sauce over faux rice.



Top with a dollop of sour cream.

 
 
Search