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–+ servings
a spoonful of low carb mexican casserole

18+ Low Carb Casseroles

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 305kcal

Ingredients

  • 1 Lb Chicken Breast cooked + shredded into bite sized pieces
  • 2 Tablespoons Olive Oil
  • 1 Red Bell Pepper chopped
  • 1 Red Onion chopped
  • 2 Teaspoons Kosher 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 Cream
  • 1 Cup Pepper Jack Cheese shredded
  • Fresh Cilantro to garnish
US Customary - Metric

Instructions

  • Preheat oven to 350 F.
  • Heat olive oil (2 tablespoons) over medium heat in a large pan (I like to use a 9" oven-safe skillet so I use only one pan for the entire recipe!). Once shimmering, add red bell pepper (1 chopped), red onion (1 chopped), salt (2 teaspoons), and pepper (1 teaspoon). Saute until softened.
  • Add the chili powder (1 tablespoon), cumin (1 tablespoon), and dried oregano (2 teaspoons), and toast until fragrant - about 2 minutes.
  • Remove pan from heat, and add sour cream (1/2 cup), salsa (1 cup), and 1 Lb cooked/shredded chicken breast (1 Lb). Stir to combine.
  • If you aren't using an oven-safe pan, transfer ingredients to an 8x8 casserole dish.
  • Pour heavy cream (1/4 cup) evenly over the top and sprinkle with shredded cheese (1 cup).
  • Bake in preheated oven for 30 minutes, or until casserole is warmed all the way through and the cheese has lightly browned. Top with cilantro and enjoy!

Notes

  1. Nutritional information is based on 1 slice if you cut the casserole into 6 slices:

Nutrition

Calories: 305kcal | Total Carbohydrates: 9g | Protein: 23g | Fat: 20g | Sodium: 1314mg | Fiber: 2g | Sugar: 4g | Net Carbs: 7g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com