Low-carb Mexican Chicken Casserole
Low-carb Mexican Chicken Casserole

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, low-carb mexican chicken casserole. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Low-carb Mexican Chicken Casserole is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Low-carb Mexican Chicken Casserole is something that I’ve loved my entire life. They’re nice and they look fantastic.

Looking to adapt a traditional casserole recipe into an easy low carb Mexican chicken casserole recipe, with some success. All the Mexican casserole recipes I was looking to adapt included chips or Tortilla layers. I did experiment with making a low carb tortilla, but it didn't do well in the bottom of.

To begin with this recipe, we must prepare a few ingredients. You can cook low-carb mexican chicken casserole using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Low-carb Mexican Chicken Casserole:
  1. Take 1-1/2 lbs chicken breast
  2. Prepare 1/2 tsp minced garlic
  3. Get 1/2 c chicken stock
  4. Get 14 oz can tomatoes, drained
  5. Take 4 oz can chopped green chiles, drained
  6. Take 2 oz cream cheese
  7. Get 1 c shredded pepper jack cheese
  8. Make ready 1 c shredded Monterey jack cheese

This easy chicken casserole recipe is low carb, keto, gluten-free, grain-free. Low Carb Mexican Chicken Casserole Variations. Low carb Mexican casserole is a savory wholesome dish with plenty of creamy cheesy goodness, Mexican Spices and fresh fragrant herbs to maximize Chicken - This low carb Mexican casserole is cheesy protein packed deliciousness on a plate but that doesn't negate its convenience factor. If you love Mexican cuisine, this Mexican Chicken Casserole is going to be your favorite.

Instructions to make Low-carb Mexican Chicken Casserole:
  1. Preheat oven to 350°.
  2. In skillet, add chicken breasts, chicken stock and garlic. Cook until chicken is tender and no longer pink.
  3. Place chicken in casserole dish and shred. Discard left over juices from skillet. Mix in tomatoes with chilies.
  4. Dot chicken mixture with bits of the cream cheese. Layer on pepper jack cheese then monterey jack cheese.
  5. Bake in oven about 35 min, until browned around edges.

This recipe will be a great dinner meal and you can keep the leftover for lunch. You can serve this with some lettuce or a low carb salad if you want to add more greens into your diet. ▼ Please see the description below for ingredient amounts ▼ Today I present my Chicken enchilada casserole. If you've been craving the taste of real Mexican. Low carb things like this can tend to be mushy - especially with cheese and overcooked veggies. Back in oven until cheese has.

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