Best Easy Low Carb Mexican Chicken Recipes

LOW CARB MEXICAN CHICKEN CASSEROLE

Low Carb Mexican Chicken Casserole image

Easy Low Carb Mexican Chicken Casserole - Quick to throw together with just a little spice from the green chilies and pepperjack cheese.

Provided by Dixie Vogel

Categories Main

Time 50m

Number Of Ingredients 7

Ingredients

1 1/2 pounds chicken breast
1/2 teaspoon minced garlic
1/2 cup chicken stock (or 1 tsp chicken base with water)
10 ounce can tomatoes with green chilies (drained)
2 ounces cream cheese
1 cup pepperjack cheese (shredded)
1 cup monterey jack cheese (shredded)

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.

Nutrition Facts : ServingSize 0.75 cup, Calories 317 kcal, Carbohydrate 3 g, Protein 34 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 590 mg, Sugar 1 g

EASY LOW-CARB MEXICAN CHICKEN

Easy Low-Carb Mexican Chicken image

I got this recipe from my sister-in-law and it is FABULOUS! This is an extremely easy and healthy recipe that tastes so great and looks so pretty it can be used for dish is so easy to make. Every time I make it, people rave about it!

Provided by ALC553

Categories Chicken Breast

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken breast
1 (11 1/2 ounce) jar salsa
1 cup reduced-fat Mexican cheese blend (2% and you can use more if you want)
1 (2 1/4 ounce) can sliced ripe olives
light sour cream
scallion
cilantro
lime

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.