[Michaloula]

This recipe is rather involved if you can't find the enchilada sauce, fajita and taco seasonings without sugar, but it is sooo worth it!

Chicken Enchilada Casserole

6 boneless, skinless chicken breasts
Taco and fajita seasoning packets (1ea, mixed)
1 c enchilada sauce (or more to taste)
1 c lf/ff cheddar cheese, shredded
1 c lf/ff mojack cheese, shredded
6 green onions, chopped
1 sm can diced green chilies
Small can of sliced black olives
Olive oil (for sautéing)

Rub the chicken on both sides with taco seasoning; sauté for 3 minutes each side in Dutch oven, cut into bite-sized pieces. Put Dutch oven in the oven for 20 minutes at 350* to finish cooking. Add the enchilada sauce, green chilies and olives and toss to coat the chicken. Place chicken in a greased 9x9" baking dish. Sprinkle the cheese over the chicken, sprinkle the olives over the cheese and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.

Serve on a bed of lettuce with Greek yogurt (or lf/ff sour cream), guacamole and salsa.

Taco Seasoning Mix

2 tsp dried minced onion
1 tsp chili powder
½ tsp dried red pepper, crushed
¼ tsp dried oregano
1 tsp salt
1 tsp garlic powder
½ tsp ground cumin

Makes the equivalent of one packet of Taco Seasoning Mix.

Fajita Seasoning Mix

2 tsp chili powder
1 tsp salt
1 tsp paprika
¾ tsp chicken bouillon
½ tsp onion powder
¼ tsp garlic powder
¼ tsp cayenne
¼ tsp cumin

Makes the equivalent of one packet of fajita seasoning mix.

Enchilada Sauce

4 T chili powder
1 tsp cumin
½ tsp onion powder
½ tsp garlic powder
1 14 oz can tomato sauce
1½ c water

Mix all dry ingredients together in a small bowl. In a medium saucepan over medium heat, combine tomato sauce, water, and spice mix and stir until well combined. Heat until the sauce is warmed through and is as thick as you like.