LOW CARB MEXICAN CHICKEN CASSEROLE

This easy to make, protein packed low carb Mexican chicken casserole can be dressed up for any occasion — from Netflix and sweat pants to low carb beers with the crew — one of those low carb dinners that’s easy to customize and delicious every way you try it!

Meal prep for busy weeknights or enjoy with low carb cocktails — there's never a bad time to enjoy this cheesy, crunchy, comforting, warm and delicious low carb mexican chicken casserole!

INGREDIENTS

• 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 Cups Sour Cream
• 1 Cup Salsa , spicy or mild depending on preference
• 1/4 Cup Heavy Cream
• 1 Cup Pepper Jack Cheese , shredded
• Cilantro , to garnish

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 saute 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 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.

Recipe Adapted From thelittlepine.com

RECIPE NOTES

Cook the chicken any way you’d like, or to save some time: use pre cooked chicken and shred it by hand. This would work with rotisserie chicken as well.

To cut some carbs: use less cocoa and erythritol.

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