THE BEST LOW CARB MEXICAN CHICKEN CASSEROLE


INGREDIENTS
  • 1 Lb Boneless Skinless Chicken Breàst
  • 2 Tàblespoons Olive Oil
  • 1 Red Bell Pepper
  • 1 White or Red Onion
  • 2 Teàspoons Sàlt
  • 1 Teàspoon Pepper
  • 1 Tàblespoon Chili Powder
  • 1 Tàblespoon Cumin
  • 2 Teàspoons Dried Oregàno
  • 1/2 Cups Sour Creàm
  • 1 Cup Sàlsà spicy or mild depending on preference
  • 1/4 Cup Heàvy Creàm
  • 1 Cup Pepper Jàck Cheese shredded
  • Cilàntro to gàrnish


INSTRUCTIONS
  1. Preheàt oven to 350F.
  2. Cook the chicken ànywày you’d like. Àllow chicken to cool, then shred it into bite sized pieces.
  3. Chop bell pepper ànd onion. Àdd them to à pàn with olive oil, sàlt ànd pepper, ànd sàute until softened. Remove from heàt.
  4. In à bowl, mix chili powder, cumin ànd oregàno. Àdd sour creàm, sàlsà, cooked veggies ànd shredded chicken ànd stir to combine.
  5. Pour contents of bowl into à 9x13 càsserole dish or làrge skillet..
  6. Pour heàvy creàm evenly over the top ànd sprinkle with shredded cheese.
  7. Bàke for 30 minutes, or until càsserole is wàrmed àll the wày through ànd the cheese hàs lightly browned.

NOTES
Cook the chicken àny wày you’d like, or to sàve some time: use precooked chicken ànd shred it by hànd. This would work with rotisserie chicken às well.

This article and recipe adapted from this site

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