By Michael Lawrence
Preheat your oven to 375°F (190°C).
Dice the chicken breast into bite-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced chicken, minced garlic, diced onion, chopped red bell pepper, ground cumin, chili powder, salt, and black pepper.
Cook until the chicken is browned and cooked through, about 8-10 minutes.
Remove from heat and mix in the green enchilada sauce and cream cheese until well combined.
Grease a baking dish with the remaining olive oil.
Pour the chicken mixture into the baking dish and spread evenly.
Top with shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden brown.
Garnish with chopped cilantro before serving.
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This Keto Main Course Mexican recipe is ready in 40 minutes and features Chicken breast, Olive oil, Garlic and other delicious ingredients. Contains 420 calories total.
Preheat your oven to 375°F (190°C).
Dice the chicken breast into bite-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced chicken, minced garlic, diced onion, chopped red bell pepper, ground cumin, chili powder, salt, and black pepper.
Cook until the chicken is browned and cooked through, about 8-10 minutes.
Remove from heat and mix in the green enchilada sauce and cream cheese until well combined.
Grease a baking dish with the remaining olive oil.
Pour the chicken mixture into the baking dish and spread evenly.
Top with shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden brown.
Garnish with chopped cilantro before serving.
Calories per Serving: 420
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