Green Chili Enchilada Chicken Breasts

Savory, lightly spicy, and very easy to assemble, this is definitely a recipe for busy people.

Green Chili Enchilada Chicken Breasts
Serves 6 // 442 calories, 8 net carbs

6 pasture-raised chicken breasts, boneless/skinless (approximately 2 ¼ pounds)
1 15-ounce container green enchilada sauce
Sea salt, freshly-ground black pepper
1 teaspoon ground cumin
1 4-ounce can diced mild green chilies
1 8-ounce container grass-fed sour cream
(Note: leaving out sour cream will reduce 75 calories for each portion)
2 cups grass-fed cheese, grated

Preheat the oven to 350 degrees.

Lightly oil a 9 by 13-inch baking dish.

Pour half of the enchilada sauce in the bottom of the baking dish. Place the chicken breasts on top of the sauce. Sprinkle lightly with kosher salt and pepper. Add the remaining enchilada sauce to a medium mixing bowl along with the cumin,  green chilies, sour cream and 1-½ cups of the cheese. Mix together and spread evenly on the chicken breasts.

Place in the preheated oven for 30 minutes; then sprinkle on the last ½ cup of cheese and allow to cook 5 to 10 minutes longer until the cheese has melted and the chicken’s internal temperature is 165 degrees. Remove from oven and allow to sit for 5 minutes before serving.

Garnish with a tablespoon of grass-fed sour cream, a tablespoon of guacamole or avocado slices, and some chopped cilantro.

Note: 1 T. sour cream = 23 calories // 1 T. guacamole = 30 calories // 1/4 avocado = 75 calories