Low Carb Chicken Enchilada Casserole

INGREDIENTS:

• 1 cup finely crumbled queso fresco or feta cheese
• Olive oil spray or you can use olive oil in a little bowl with a brush
• 2 cups shredded cheddar cheese
• Lime wedges optional
• 1 lb. boneless skinless chicken breasts trimmed & pounded if necessary
• 1 can (4 oz) green chiles (chopped)
• 1/2 cup minced fresh cilantro
• Salt & pepper
• 1 1/2 cups of enchilada sauce store bought or from scratch
• Sour cream optional

INSTRUCTIONS:

1. Preheat oven to 450 degrees.
2. Pat chicken dry and season with salt and pepper.
3. Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.
4. Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired.
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