I love this low carb recipe because it’s so filling, very tasty and really simple to make. The hardest part of this recipe is shredding the chicken. All the ingredients can be altered to your liking. I usually eat something this heavy after exercise, when I’m most hungry.
Low Carb Recipe Needs
- Chicken Breast
- Enchilada Sauce 1 cup
- Shredded Mozzarella Cheese 1 1/2 cup
- Shredded Mixed Cheese 1 1/2 cup
- Taco Spice
- Sour Cream
- Frying Pan
- Jalapeno’s or green pepper 1/2 cup
- Oven Pan/dish
Preparing the Chicken
Season the chicken breasts with the taco seasoning. If the chicken breasts are thick, slice them in half. Put some butter in the frying pan and fry the chicken covered until cooked. The chicken will turn white when cooked. You can cut it in half and make sure it’s white all the way through. It should take about 5 min a side. Cook on medium heat.
Cut the Jalapeno’s
Dice up the jalapeno’s into rings. If you want, you can carve out the seeds before you cut them if you’re not into the spice. Cut them up and place them into the oven pan.
Shred the Chicken
This is the most annoying step. Using two forks, shred the chicken very well. Until it’s fine and stringy. This might take a while, but don’t get sloppy! Once shredded, add the chicken into the oven pan.
Add the Mixed Cheese
I use a four cheese Mexican blend, but I switch it up from time to time. You can use any cheese you like. Mix in a minimum of a cup (or more) of the mixed cheese of your liking to the pan.
Add the Enchilada Sauce
Add 1 cup of enchilada sauce and mix it really well. Mix in 1/4th cup more of taco seasoning. Spread the mixture out evenly in the pan.
Adding the Mozzarella Cheese & the Final Touch
Add a cup (more if you’d like) of mozzarella cheese to cover the top of the casserole. Once you have a thick enough coating of cheese to hide what’s under, put it in the oven until the cheese melts very well over it.
Serve with sour cream and enjoy!