Mexican Chicken

Gerri over at Less of Me: Medifast Journey has done it again! She always seems to find wonderful recipes for the low carb dieter. This one was also just recently featured on her blog. Of course I had to hurry and try it out! I know I am a copy cat but sorry it looked so good and it was good! This is definitely one of those comfort food meals that is sure to please the entire family. It tastes like the inside of a ooey gooey chicken enchilada. I love Mexican food so you can't get better than that! Be aware of the sodium content that enchilada sauce usually contains which is about 500 mg per 1/4 cup, not including the taco seasoning. We are using 1/2 a cup of enchilada sauce, but dividing it against three meals. If you like, the original recipe used only 1 tsp of taco seasoning but I used 2 tsp. I just love how this recipe uses less than 5 ingredients. The best part is that hubby can eat this too! Actually, he loved it so much, he asked me to make it again! That is great news for me :) It is always nice for him to eat the same food as me even though he isn't on a weight loss plan. Saves me from cooking two meals a day! Gerri originally got this recipe from Linda's Low Carb Recipes which is a comprehensive website with tons of recipes for those who want to watch their carb intake! Check out Gerri and Linda's websites for more delicious ideas on what to make for your next lean and green!

I added a tsp of chopped jalapeno peppers and a few green onions to each packet.

I divided the cooked chicken into three equal portions of 4 oz each. Put a little over 2 tbsp plus 1 tsp of enchilada sauce over  each chicken packet tossing until chicken is coated. Spread 1.3 oz cheese over each chicken packet so that my meals would already be divided when they came out the oven!

Mexican Chicken
Slightly adapted from

18 oz boneless, skinless chicken breasts - should yield 12 oz cooked (2 Leans)
1 to 2 teaspoon Seasoning for Tacos -I used 2 tsp original recipe uses 1 tsp (3 Condiments)
Salt - I left this out - Optional
1/2 cup enchilada sauce (Make sure it has less than 5 g carbs per serving. NS recommended using 1/4 cup as 1 Green because of sodium content. I used 1/2 cup) (2 Greens)
4 ounces 2 % reduced fat Mexican cheese, shredded (1 Lean)
1/2 cup Green onions, chopped (1 Green)

Sprinkle the chicken on both sides with taco seasoning; grill or saute. Cut chicken into cubes and place in a PAM-sprayed 8x8" baking dish; season with salt to taste. (I divided the chicken into 3 equal portions of 4 oz each in individual foil packets). Add the enchilada sauce and toss to coat chicken. (I added 2 tbsp plus 1 tsp to each foil packet and tossed to coat). Sprinkle cheese over chicken (1.3 oz per packet) and bake at 350º for 10-20 minutes, until hot and bubbly. (I left the foil packets open when baking). Scatter green onions over the top.

3 servings with 1 Lean, 1 Green and 1 Condiment per serving (You need to add 2 Greens per serving for a complete lean and green meal)

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