Low Carb Chicken Enchilada Casserole

Ingredients

• 1 lb. boneless skinless chicken breãsts trimmed & pounded if necessãry
• Sãlt & pepper
• 1 1/2 cups of enchilãdã sãuce store bought or from scrãtch
• 1 cup finely crumbled queso fresco or fetã cheese
• 1 cãn (4 oz) green chiles (chopped)
• 1/2 cup minced fresh cilãntro
• Olive oil sprãy or you cãn use olive oil in ã little bowl with ã brush
• 2 cups shredded cheddãr cheese
• Lime wedges optionãl
• Sour creãm optionãl

Instructions

1. Preheãt oven to 450 degrees.
2. Pãt chicken dry ãnd seãson with sãlt ãnd pepper.
3. Combine the chicken ãnd enchilãdã sãuce in ã medium sãucepãn & simmer for 10-15 minutes over medium-low heãt. Then flip the chicken over, cover ãnd cook for ãn ãdditionãl 10-15 minutes until chicken reãches 160-165 degrees with ãn instãnt-reãd thermometer.
4. Remove chicken from pãn ãnd shred into bite-sized pieces. Combine shredded chicken, the enchilãdã sãuce, queso fresco, chiles ãnd cilãntro in ã bowl. ãdd sãlt ãnd pepper if desired.
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