Low Carb Chicken Enchilada Bake
Ingredients
- 1.5 lb rotisserie chicken, skin removed
- 1/2 can enchilada sauce
- 1 cup low fat cheddar cheese
Instructions
- Preheat the oven to 350F.
- Shred the rotisserie chicken with a fork.
- Mix the shredded chicken with approximately half the can of enchilada sauce. Be careful not to add so much sauce that the chicken gets soggy.
- Sprinkle approximately 2 tablespoons of the cheese in with the chikcen mixture and stir.
- Spread the chicken mixture into an 8" x 8" baking dish. Top with the remaining cheese.
- Bake at 350F for approximately 10 minutes, or until the chicken is heated through and the cheese is melted.
- Garnish with cilantro and serve with a side of guacamole or sour cream, if desired.
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