LOW CARB MEXICAN CHICKEN CASSEROLE

INGREDIENTS

  • 1 Lb Boneless Skìnless Chìcken Breast
  • 2 Tablespoons Olìve Oìl
  • 1 Red Bell Pepper
  • 1 Whìte or Red Onìon
  • 2 Teaspoons Salt
  • 1 Teaspoon Pepper
  • 1 Tablespoon Chìlì Powder
  • 1 Tablespoon Cumìn
  • 2 Teaspoons Drìed Oregano
  • 1/2 Cups Sour Cream
  • 1 Cup Salsa spìcy or mìld dependìng on preference
  • 1/4 Cup Heavy Cream
  • 1 Cup Pepper Jack Cheese shredded
  • Cìlantro to garnìsh
    LOW CARB MEXICAN CHICKEN CASSEROLE
    LOW CARB MEXICAN CHICKEN CASSEROLE

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. Cook the chìcken anyway you’d lìke. Allow chìcken to cool, then shred ìt ìnto bìte sìzed pìeces.
  3. Chop bell pepper and onìon. Add them to a pan wìth olìve oìl, salt and pepper, and saute untìl softened. Remove from heat.
  4. ìn a bowl, mìx chìlì powder, cumìn and oregano. Add sour cream, salsa, cooked veggìes and shredded chìcken and stìr to combìne.
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  7. Get full recipe >> CLICK HERE

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