Archive for April 29th, 2013

Mexican Chicken

Loaded Chicken Potato Casserole

MEXICAN CHICKEN

1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped

 

Sprinkle the chicken on both sides with taco seasoning; grill or sauté.
Cut the chicken into cubes and place in a greased 8×8″ baking dish; season with salt to taste.
Add the enchilada sauce and toss to coat the chicken.
Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly.
Scatter the green onions over the top.
Makes 4 servings
Can be frozen

April 29, 2013Cat Lady No Comments »
FILED UNDER :Dinner