Low Carb Mexican Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 oz Cream Cheese 1 tsp Garlic powder 1 cup, chopped Green Peppers (bell peppers) 1.25 cup Del Monte Diced Tomatoes, No Salt Added 2 tbsp canned jalapeno peppers 2 serving Chicken Breast, Kroger (Boneless skinless w/rib meat) 4 serving Garlic clove 0.50 cup 4 Cheese Mexican Blend, reduced fat, Kroger 3 serving crushed red pepper .5 cup Cheddar Cheese, Reduced Fat, Sharp, Grated, Kroger
Boil thawed chicken breasts on medium high heat. (I cut the chicken in half and boil for roughly 20 minutes.) Set aside to cool and shred chicken and add to casserole dish.
Mix in drained can of tomatoes and drained can of jalapenos. As well as cumin and red pepper flakes and chili powder.
Cut the cream cheese in small squares and add to the top of the mixture.
Cover with cheddar cheese and mexican blend cheese.
Cook for 25 minutes on 350 degree oven.
Serving Size: 4
Mix in drained can of tomatoes and drained can of jalapenos. As well as cumin and red pepper flakes and chili powder.
Cut the cream cheese in small squares and add to the top of the mixture.
Cover with cheddar cheese and mexican blend cheese.
Cook for 25 minutes on 350 degree oven.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 272.2
- Total Fat: 13.0 g
- Cholesterol: 85.5 mg
- Sodium: 581.6 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.7 g
- Protein: 29.6 g
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