Green Enchilada Chicken

4 boneless chicken breasts, pounded flat 2 teaspoons Seasoning for Tacos 4 ounces Monterey jack cheese, shredded 1/2 cup sour cream 7 ounce can Green Mexican Sauce 4 ounce can chopped green chiles A little cilantro, chopped, optional 2 green onions, chopped, optional Sprinkle each side of the chicken breasts with 1/4 teaspoon of the seasoning. Heat oil in a large skillet; saute the chicken until just done or grill on outdoor or indoor grill. Don't overcook. Place in a greased 9 x 13" baking pan. Mix sour cream, green sauce, chiles and cilantro in a small bowl; pour over the chicken. Cook in microwave on MEDIUM until hot and bubbly. Top each piece with 1/4 of the cheese and return to microwave until cheese is melted. Or, bake in a 350º oven for 25 minutes, then top with cheese and bake an additional 5 minutes until cheese is melted. Top with chopped green onions, if desired. Makes 4 servings Per Serving: 320 Calories; 16g Fat; 37g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs NOTES: This is one of my FAVORITE recipes! I usually double it so I have leftovers for lunch. I probably use more taco seasoning than called for and a lot more cheese! I haven't found "Green Mexican Sauce" so I use GREEN ENCHILADA SAUCE and its wonderful! I have never taken the time to pound the chicken breasts so I have to cook it a bit longer. The first few times I made this, I left out the green chilies and cilantro, but last time I added the chilies and it was AWESOME! This recipe is from Linda Sue's website - check it out!