LOW CARB MEXICAN CHICKEN CASSEROLE



PREP TIME : 15 mins
COOK TIME : 30 mins
TOTAL TIME : 45 mins

SERVINGS: 10 Servings 

Article adapted from : joyfilledeats.com

INGREDIENTS

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


INSTRUCTIONS



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

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