Low Carb Chicken Enchilada casserole

16  ounces		large boneless, skinless chicken breasts
1  cup		Red bell pepper pieces
3/4  cup		canned enchilada sauce
1/2  cup		Santa Barbara Peach Mango salsa
4  ounces		cream cheese, softened
1  cup		shredded Mexican cheese combo

Tip: For nutritional information on all the ingredients in Low Carb Chicken Enchilada casserole just click on each ingredient name. Then adjust the serving size for any Low Carb Chicken Enchilada casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cut chicken breasts into 6-8 pieces each. Season generously with onion powder, garlic powder, cumin and salt and pepper to taste. Saute in minimal olive oil until browned on all sides and barely cooked through.

Place chicken pieces into glass baking dish. Add bell pepper pieces. Mix the enchilada sauce, salsa and cream cheese until smooth and pour over the chicken. Top with shredded cheese.

Bake at 325 - 350 (I convected at 325) for 20 mins, then turn off heat in oven and let casserole sit up to 20 mins.