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a spoonful of low carb mexican casserole

Low Carb Mexican Casserole

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

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

  • Nutritional information below is based on 1 slice if you cute the casserole into 10 slices.

Nutrition

Calories: 305kcal | Carbohydrates: 9g | Protein: 23g | Fat: 20g | Cholesterol: 89mg | Fiber: 2g | Sugar: 4g | Net Carbs: 7g

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