Low-Carb South Of The Border Chicken Breasts

Indulge in a flavorful and satisfying culinary journey with our CarbSmart Low-Carb South of the Border Chicken Breasts Recipe, perfect for those seeking a delicious, low-carb meal option without sacrificing taste.

Low-Carb South of the Border Chicken Breasts Recipe

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Inspired by traditional Mexican cuisine’s rich and diverse flavors, this easy-to-prepare dish features tender chicken breasts or thighs, seasoned with a blend of taco spices, smothered in enchilada sauce, and topped with a generous helping of shredded Mexican cheese. Ideal for both experienced and novice cooks, this recipe will become a favorite among friends and family, as it can easily be doubled and reheated well, making it a convenient and versatile choice for any mealtime occasion.

Author: Di Bauer
Yield: 6 pieces 1x

Ingredients

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6 boneless, skinless chicken breasts or thighs, thawed
1 teaspoon taco seasoning mix (to taste)
1 10–ounce can enchilada sauce
1 cup shredded Mexican blend cheese
nonstick spray

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Instructions

Preheat the oven to 350° F.
Spray a casserole or baking dish with nonstick spray.
Place the thawed chicken breasts or thighs in the casserole or baking dish. Sprinkle the chicken with the taco seasoning mix to taste. Pour the enchilada sauce over the chicken breasts.
Place the casserole or baking dish in the preheated oven and bake the chicken at 350 degrees for 1 hour or until the chicken is tender and the juices run clear.
Take the chicken out of the oven and sprinkle the shredded Mexican blend cheese over the top. Return the casserole or baking dish to the oven for 5 to 10 minutes, or until the cheese melts.
Serve immediately.

Notes

This recipe can easily be doubled and freezes and reheats very well.

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Other recipes from Low-Carb Cooking 101 Lesson 49:

Low-Carb Green Beans Ole

Low-Carb Gluten-Free Mexicali Cole Slaw

Low-Carb Not-Hot Mexican Seasoning Blend Recipe

Low-Carb Latin Spice Blend

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