Mexican Chicken Casserole
Add this mexican chicken casserole from mexican cuisine on your recipe list for your dinner, best serve if you have low carb salad.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 300 g chicken breast boiled and shredded
- 1/2 tbsp olive oil
- 1 tbsp onion chopped
- 2 tbsp green bell pepper chopped
- 1 tbsp Tomato Puree
- 1/2 tbsp Chipotle Dried Peppers
- 1 tbsp cream cheese
- 2 tbsp grated mozzarella cheese
- 1 tbsp Jalapeno sliced
- Salt and black pepper to taste
Set the oven to 350°F to preheat.
Let the chicken boil for a few minutes until tender and cooked. Using your hands or a fork, shred it into fine bits.
Pour olive oil into a hot frying pan. Sauté the chipotle dried chili, chopped green bell pepper, and onion in the heated olive oil. Wait until the onion softens.
Toss the shredded chicken into the pan. Cook for 5 minutes together with the cream cheese and tomato pureé. Adjust the flavor with some salt and pepper. Mix with a spatula and turn off the heat.
Move the chicken mixture into a baking dish. Generously dust with mozzarella cheese on the surface. Garnish with some sliced jalapeno pieces. Bake in the preheated oven for approximately 5 minutes or wait until the cheese on top melts and settles. Enjoy while warm.
Calories: 292kcal | Carbohydrates: 5g | Protein: 36g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 116mg | Sodium: 296mg | Potassium: 609mg | Fiber: 2g | Sugar: 3g | Vitamin A: 398IU | Vitamin C: 19mg | Calcium: 89mg | Iron: 1mg