Judi's Mexican Chicken
Source of Recipe
LowCarbRecipeBox
Recipe Introduction
I used 3# of boneless chicken breasts. There was still plenty of sauce
for this and could have probably used another 2# of chicken.
You don't need a lot of sauce, just enough to flavor the chicken. So you
can stretch the sauce and carbs that way. You'll want to slurp up the
sauce it's so good. You will really enjoy this recipe.
Total Carbs: 39 grams for entire recipe
Note: All the carbs are in the sauce so serve chicken with a slotted
spoon for fewer carbs.
List of Ingredients
1 Bag frozen Chicken Breast Tenderloins, thawed and cut in thirds
8 oz sour cream
4 oz Ortega chopped green chili's
1/2 chopped onion
1 clove garlic, minced
2 teas cumin
1 teas oregano
Salt and Pepper to taste
6 oz Monterey Jack cheese, shredded ( used the fine shredded Mexican
mix)
Black Olives and green onion for garnish
Recipe
Brown chicken in:
1/2 butter and 1/2 olive oil (keeps butter from burning.
Season chicken with salt and pepper
Remove chicken and cook onion and garlic until soft, but not browned
Add the chili's with juice, all the seasoning and sour cream.
Stir until bubbly, then take off heat and stir in cheese until it melts.
Add chicken back in and stir
Put into a Pam sprayed casserole dish, cover with foil
Bake at 350 for about 1/2 hour
Top with olives and chopped green onion (I didn't do this)
I had used 8 oz can of whole chili's and chopped them myself (what
culinary skill ) Anyway, if you increase the meat, you may want to add
more chili's too.
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