Ingredients:
- 1 1/2 pounds chicken breast
- 1/2 teaspoon minced garlic
- 1/2 cup chicken stock or bone broth
- 10 oz can tomatoes with green chilies, drained
- 2 oz cream cheese
- 1 cup pepper jack cheese, shredded
- 1 cup Monterey jack, shredded
Mexican Chicken Casserole
Posted on: 04/12/2019
Yields: 6 servings
Directions:
- Preheat oven to 350 degrees.
- Sauté garlic in skillet until browned, about 2 minutes. Add chicken breasts and stock; cook over medium heat until cooked through and tender.
- Dice the cooked chicken and place into casserole dish, discarding remaining stock left in pan.
- Add can of tomatoes and green chilies to casserole dish. Dot the top of tomatoes with bits of cream cheese, then cover with both shredded cheeses.
- Bake for about 35 minutes, until browned around the edges and cheese is melted.
Nutritional analysis per serving: Protein: 36g, Net Carbs: 3g
Recipe adapted from: lowcarbzen.com