Low Carb Mexi Baked Chicken Food

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.

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.

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.

GROUND CHICKEN MEXICAN SOFT TACO BAKE (LOW FAT)

Steps:

• Brown the Ground Chicken, until no longer pink.
• Add the Garlic or Garlic Powder & Lawrys Seasoning Salt to meat.
• **could even add a taco/burrito seasoning packet**.
• Once Chicken is pretty much done, add the salsa and refried beans. (and corn if adding it).
• You can add the onions & bell pepper now or wait until you start layering the dish and let them cook that way.
• Spray the Casserole Dish w/ non-stick cooking spray.
• Lay 1st Tortilla Shell on bottom.
• Sprinkle some Cheese all over Tortilla.
• Then on top of that add the ground chicken mixture.
• If you didn't add the onion & pepper to meat mixture then sprinkle some on top of meat.
• Put 2nd Tortilla Shell on top.
• Repeat Cheese, Meat, etc until entire casserole is full.
• Bake at 375 Degrees for about 35 minutes until heated through and cheese is melted.

LOW-CARB MEXICAN CHICKEN SOUP

Steps:

• Combine water, broth, chicken, 1/2 of the cauliflower, 1/2 of the celery, onion, garlic, cayenne, garlic powder, seasoned salt, cumin, black pepper, and bay leaves in a large stockpot. Bring to a boil; reduce heat and let simmer until chicken is cooked through, about 20 minutes.
• Remove chicken and shred with 2 forks.
• Remove stock from heat and puree with an immersion blender. Add shredded chicken, soybeans, mushrooms, baby corn, red peppers, and lime juice to the pot and stir to combine. Return to a boil; reduce heat and let simmer for 1 hour. Serve.

LOW CARB MEXICAN CHICKEN SKILLET

Steps:

• Brown onions slowly in olive oil.
• Shred chicken (you can use leftover chicken from a previous meal or just pick up a roasted chicken at the grocery store).
• Slice green chiles and stir into the browning onions.
• Add refried beans (or omit, as you wish), chicken, cream cheese and cumin.
• Stir and taste, adding salt and pepper as needed.
• Serve as is or over brown rice if you aren't watching carbs, or stir in a cup of frozen corn kernels.
• Garnish with shredded cheese or olives, if you wish.

LOW CARB MEXICAN CHICKEN

Steps:

• Add first eleven ingredients (tomato paste through bell peppers) to the slow cooker crock and mix well.
• Add chicken thighs and stir well to coat chicken with seasonings; then add black beans and chilies; do not stir.
• Cover and cook on LOW for 8 hours. Before serving, stir thoroughly. Serve with cheddar cheese and sour cream, if desired.