Low Carb Mexican Chicken Casserole

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breast

• Produce

  • 1/2 tsp Garlic
  • 1 10 ounce can Tomatoes with green chilies

• Canned Goods

  • 1/2 cup Chicken stock

• Dairy

  • 2 oz Cream cheese
  • 1 cup Monterey jack cheese
  • 1 cup Pepperjack cheese

Found on lowcarbzen.com

Description

Ingredients

• 1½ pounds chicken breast
• ½ teaspoon minced garlic
• ½ cup chicken stock (or 1 Tb 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)

Directions

• 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