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    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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