Low Carb Mexican Chori Pollo Recipe – Gluten Free

• Gluten free

• Meat

  • 3 cups Chicken or turkey meat, cooked
  • 8 oz Mexican chorizo, raw

• Produce

  • 1/2 tsp Chipotle, powder
  • 1/2 tsp Coriander, ground
  • 1/2 tsp Garlic powder
  • 1 cup Onions

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 2 tbsp Butter
  • 1 cup Jack or cheddar cheese

Found on ibreatheimhungry.com

Description

Ingredients

• 1 cup sliced onions
• 2 Tbsp butter
• 3 cups shredded (cooked) chicken or turkey meat
• 8 oz raw Mexican Chorizo
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp garlic powder
• ½ tsp chipotle powder
• 1 cup shredded jack or cheddar cheese

Directions

• Melt the butter in a medium saute pan and add your sliced onions. Season with salt and pepper and cook over low medium heat for 7 - 10 minutes or until golden and caramelized. Remove from the pan and set aside. Remove the chorizo from the plastic packaging and add to the pan you just cooked the onions in. Cook for about 5 minutes, breaking it up with a spoon until cooked through. Remove and set aside. Add your cooked shredded chicken or turkey to the pan along with the coriander, cumin, garlic powder, and chipotle powder. Season with additional salt and pepper if desired. Heat for 3 - 5 minutes.
• Spread the chicken out to a depth of about 1 inch in an oven proof casserole dish. Sprinkle the chorizo evenly over the top of the chicken. Then spread the onions over the chorizo. Finally, sprinkle the shredded cheese over the top. Bake at 375 degrees (F) for about 10 minutes or the cheese has melted. Serve hot with sour cream and whatever other Mexican fixings you prefer.

Nutrition