Thursday, June 13, 2019

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)
11/4 cups chicken stock (300 mL)
2/3 cup black beans, OR the whole can, OR (150 mL)
  soy beans (lower in carbs) or chopped olives
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).

If desired, set aside a few nice pieces of tomato from the canned tomatoes to garnish the top of the casserole. In blender, blend remaining tomatoes slightly (don’t puree them). 

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, green chilies and garlic.  Stir in shredded chicken and cook about 3 minutes to heat through.  Pour into 9 x 13-inch (23 x 33 cm) casserole dish.  Sprinkle with Mozzarella cheese and Cheddar cheese.  Bake 25 minutes.  Garnish with reserved 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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For other great Low-Carb, Gluten-Free recipes by the team & me: