Mexican Chicken Casserole : Low Carb

You could well be doing a Mexican hat dance

after you've eaten this dish …

Why not give this low carb Mexican chicken casserole a try! It’s a bake, melt, slice and serve kind of meal, and it’s full of cheesy, crunchy, nutrient dense goodness.

Ingredients
Serves 10
1 Lb Boneless Skinless Chicken Breast
2 Tablespoons Olive Oil
1 Red Bell Pepper
1 White or Red Onion
2 Teaspoons Salt
1 Teaspoon Pepper
1 Tablespoon Chili Powder
1 Tablespoon Cumin
2 Teaspoons Dried Oregano
1/2 Cup Sour Cream
1 Cup Salsa, spicy or mild depending on preference
1/4 Cup Heavy (Double) Cream
1 Cup Pepper Jack Cheese, shredded (grated)

Cilantro, to garnish

Help with weight/measurement conversion

see here 

Instructions

1. Preheat oven to 350F.
2. Cook the chicken anyway you’d like. Allow chicken to cool, then shred it into bite sized pieces.
3. Chop bell pepper and onion. Add them to a pan with olive oil, salt and pepper, and sauté until softened. Remove from heat.
4. In a bowl, mix chili powder, cumin and oregano. Add sour cream, salsa, cooked veggies and shredded chicken and stir to combine.
5. Pour contents of bowl into a 9x13 casserole dish or large skillet.
6. Pour heavy (double) cream evenly over the top and sprinkle with shredded cheese.
7. Bake for 30 minutes, or until casserole is warmed all the way through and the cheese has lightly browned.

Original recipe with step by step guide (and more) can be seen here

A variety of recipe ideas/articles are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan