A Mexican entree.
- Brush chicken (cut in halves) with olive oil, add salt, pepper & garlic powder to taste.
- Grill 6-7 minutes each side. Remove to baking dish.
- Top each piece with olives, onions, 1/2 of the green onions and 1/2 of the cilantro.
- Mix together the enchilada sauce and the sour cream until blended. Pour the mixture over the chicken.
- Top with cheese and bake at 350 °F (175 °C) for 20 minutes or until cheese bubbles.
- Let it set for 5 minutes. Top with remaining green onion and cilantro. Add chopped tomato and diced avocado.
- Serve with 1/4 cup brown rice and salad with extra virgin olive oil and lime.
There are 291 calories in 1 serving of Tortillaless Enchiladas.
Calorie split: 29% fat, 26% carbs, 45% protein.
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