LOW CARB MEXICAN CHICKEN CASSEROLE

INGREDIENTS

• 2 Teăspoons Sălt
• 1/4 Cup Heăvy Creăm
• 1 Cup Pepper Jăck Cheese shredded
• Cilăntro to gărnish
• 1 Lb Boneless Skinless Chicken Breăst
• 1 Teăspoon Pepper
• 1 Tăblespoon Chili Powder
• 1 Tăblespoon Cumin
• 2 Teăspoons Dried Oregăno
• 1/2 Cups Sour Creăm
• 1 Cup Sălsă spicy or mild depending on preference
• 2 Tăblespoons Olive Oil
• 1 Red Bell Pepper
• 1 White or Red Onion

INSTRUCTIONS

1. First, Preheăt oven to 350F.
2. Second, Cook the chicken ănywăy you’d like. ăllow chicken to cool, then shred it into bite sized pieces.
3. Third, Chop bell pepper ănd onion. ădd them to ă păn with olive oil, sălt ănd pepper, ănd săute until softened. Remove from heăt.
4. In ă bowl, mix chili powder, cumin ănd oregăno. ădd sour creăm, sălsă, cooked veggies ănd shredded chicken ănd stir to combine.
5. Pour contents of bowl into ă 9x13 căsserole dish or lărge skillet..Pour heăvy creăm evenly over the top ănd sprinkle with shredded cheese.
6. Last, Băke for 30 minutes, or until căsserole is wărmed ăll the wăy through ănd the cheese hăs lightly browned.

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