CHEESY CREAMY MEXICAN CASSEROLE




CHEESY CREAMY MEXICAN CASSEROLE
I loved the creamy richness of this meal combined with those distinctive Mexican flavors!  Very flavorful and creamy, cheesy Mexican casserole that was great served with a dollop of sour cream and a few slices of avocado on the side. Super using shredded chicken actually - and I give an easy way to make it, but you can Google other methods if you don't have a slow cooker.  This would be good with cauli-rice on the side as well.  I used black beans as I love them; however, soy beans are lower in carbs.   My husband and I loved this Mexican dish!

3 large boneless chicken breasts

Chicken stock to cover

Taco Seasoning:

1 tbsp chili powder (15 mL)

2 tsp ground cumin (10 mL)

1 tsp salt, OR to taste (5 mL)

1 tsp dried parsley (5 mL)

1 tsp black pepper (5 mL)

1/2 tsp turmeric (2 mL)

1/2 tsp oregano (2 mL)

Mexican Chicken Mixture:

14.5 oz can diced tomatoes (411 g)

8 oz cream cheese, cut into pieces (250 g)

11/cups chicken stock (300 mL)

2/3 cup black beans, OR the whole can, OR (150 mL)
  soy beans (lower in carbs) 

1 can green chilies

1 tbsp minced garlic, from jar (15 ml)

1 cup shredded Mozzarella cheese (250 mL)

1 cup shredded Cheddar cheese (250 mL)

Garnish:

Diced tomatoes

Diced green onions

Diced avocado

Sour cream

 

Preheat the oven to 350°F (180°C).   

In slow-cooker, place chicken breasts and cover with chicken stock.  Cook on high 4 hours or until the chicken shreds easily with 2 forks.  Three large chicken breasts made 6 cups (1.5 L) shredded chicken.  Use leftover chicken stock for soup recipes; it can be frozen.  (Please note - there is another method - stovetop, however, feel free to use cubed roasted rotisserie chicken - that's fine as well). 

In blender or food processor, blend tomatoes slightly (don’t puree them completely).  

In large, nonstick skillet, add tomatoes, Taco Seasoning, cream cheese and chicken stock.  Stir over medium heat until the cream cheese has melted.  Add black beans, OR soy beans, green chilies and garlic.  Stir in shredded chicken and cook about 3 minutes to heat through.  In 9 x 13-inch (23 x 33 cm) casserole dish, spread chicken mixture.  Sprinkle with Mozzarella cheese and Cheddar cheese.  Bake 25 minutes.  Garnish with tomatoes, green onions and avocado.  Serve with more avocado and plenty of sour cream.  If desired, serve with a side of cauli-rice. 

Taco Seasoning:  In small bowl, combine chili powder, cumin, salt, parsley, black pepper, turmeric and oregano.

 

Yield:  9 servings

1 serving

200.8 calories

25.0 g protein

9.0 g fat

1.2 g fiber

3.0 g net carbs 


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