Easy Mexican Chicken Bake Low Carb Food

EASY MEXICAN CHICKEN BAKE LOW CARB

Steps:

• Preheat oven to 400 F (200 C), and lightly oil or grease a 9 x 13 baking dish.
• Add ¼ cup of salsa to the bottom of the pan. Layer chicken breasts on top of salsa.
• Spoon green chilies over chicken.
• Pour remaining 1 cup of salsa over the top of chicken.
• Sprinkle both queso quesadilla cheese and cheddar cheese over the top of salsa.
• Scatter sliced olives over the top.
• Bake for 30 to 40 minutes, or until chicken is done in center.
• Top with chopped avocado & garnish with optional chopped cilantro and add a ½ tbsp of sour cream to each serving if desired. Serve.

LOW CARB MEXICAN CHICKEN CASSEROLE

Steps:

• Add chicken breasts, stock and garlic to skillet.
• Cook chicken in the stock over medium heat until cooked through and tender.
• Shred the chicken into the casserole dish, discarding any remaining stock.
• Mix in drained can of tomatoes and green chilies
• Dot the chicken / tomato mix with little bits of cream cheese.
• Cover with shredded pepperjack cheese.
• Cover with shredded monterey jack cheese.
• Cook in 350 degree oven about 35 minutes, until brown around the edges.

HEALTHY MEXICAN CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with half the cumin, half the garlic powder, salt, and black pepper; arrange chicken breasts with seasoned sides down in the hot oil. Fry until chicken is lightly browned on the bottom, 4 to 5 minutes.
• Season the top of each chicken breast with the remaining cumin, remaining garlic powder, salt, and black pepper; flip chicken and cook until other side is lightly browned, 4 to 5 minutes. If the skillet gets dry, pour in just enough juice from the salsa to keep it from burning.
• Transfer chicken breasts to a 9x9-inch baking dish; sprinkle with Mexican cheese blend. Loosen all the drippings from the skillet with a little more juice from the salsa and pour on top of chicken breasts. Spoon salsa over cheese layer.
• Bake chicken breasts until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

EASY LOW-CARB MEXICAN CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Clean and dry the chicken breats. (If they are thick, you'll want to pound them out a it to make them flatter for more even cooking.
• Place the chicken breats in a lightly greased baking dish.
• Pour entire jar of salsa over the chicken, covering completly.
• Cover dish with aluminum foil.
• Place in oven and bake for 35 minutes.
• Remove dish from oven and sprinkle sliced olives & cheese over chicken.
• Place uncovered dish back in the oven for another 10 minutes or until cheese is completely melted.
• Remove from oven and top with a dollop of sour cream, scallions, and/or cilantro if desired.
• Garnish with slices of lime.
• For a complete meal, I serve with spanish rice and a salad.

LOW CARB MEXI BAKED CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Spray a shallow, small baking dish with non-stick spray.
• Coat chicken lightly with taco seasoning, on both sides; spoon salsa over top of breast.
• Bake, uncovered, about 45 minutes.
• Sprinkle cheese on both breasts evenly; bake for another 5 minutes or until cheese is melted through.