Serves: 8
Total Calories: 212
1. Preheat oven to 350° F.
2. Brown the cubed chicken in olive oil. Add the green chilies, black olives, and enchilada sauce. Stir to combine. Pour mixture into lasagna-type casserole pan and spread shredded cheese over top.
3. Bake for 30-45 minutes or until top is bubbly. Garnish with dollops of sour cream before serving, if desired.
This Chicken Enchilada recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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