Low Carb Mexican Casserole (4g Net Carbs/Slice!)

by FoodJanuary 25, 20210 Comments

 

This low carb Mexican casserole is FULL creamy cheesy goodness, spices and flavor! Plus! It’s ready in a snap and is great for meal prep.

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!

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