Split the chicken breasts, horizontally, into two even pieces. (I had another small piece of chicken in this package, so there are some extra pieces here.) Preheat your skillet over medium-high heat and add butter. Turn your oven on to 400F.

Season both sides of the chicken with salt and pepper.

Press into the almond flour and evenly coat both sides.

Whisk the eggs together, then dip the chicken into the egg and coat both sides.

Lay the chicken down into the pan and brown on both sides. I do two at a time then place the finished pieces on a plate while I cook the next batch. Don’t worry about cooking the chicken through, just brown the coating.

If some of the egg has gotten stuck on the pan you will want to deglaze it with some water and wipe it out. When all the pieces are browned, return the chicken to the skillet.

Pour the red enchilada sauce over the top of the chicken pieces.

Sprinkle on the diced onion, and shredded cheese.

Bake for 15-20 minutes, until hot and bubbly.