This dish is really fast and easy to put together and really pays off in flavor! I call it my “quick and dirty King Ranch Casserole” (minus the corn tortillas, of course). This dish is OK for those still on Induction and is delicious served with a nice guacamole salad.
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INGREDIENTS:
1 lb. boneless chicken breasts
1 T. olive oil
¼ tsp. onion powder
1/8 tsp. garlic powder
1 can (4 oz) mild chopped green chilies
¼ c. Ro-Tel tomatoes and green chiles, drained (I use mild)
2 oz. Monterrey Jack cheese, shredded
2 oz. American Deluxe or Cheddar cheese, shredded
2 T. heavy cream
DIRECTIONS:
Heat oil in non-stick skillet. Cut chicken into serving-size pieces. Saute over medium-high heat until completely done. Add onion and garlic powder. Add drained Ro-tel tomatoes and can of green chilies. Drizzle cream over meat. Top with grated cheese. Bake for 15-20 minutes at 350º.
NUTRITIONAL INFO: Serves 3, each serving contains:
485 Calories
28.7 f fat
3.2 g carbs
2.57 NET CARBS
51.13 g protein
What kind of cream do you put on?
Always HEAVY (whipping) cream. Any other type is too high in carbs. But I didn’t mean to omit that word in the recipe and have added it now.
This is amazing!! I used DelMonte Petite diced (no salt) tomatoes since I didn’t have Rotel, and I didn’t have any green chilies. I also substituted mozzarella for the monterey jack. I baked in 4 custard cups and when they came out I added a dollop of plain greek yogurt on top with a sprinkling of diced roma tomato. AWESOMENESS!
Gee, Sherron, I typed a reply to you this morning that vanished into cyber oblivion somehow. Anywho……I’m so glad you liked this. Your modifications would have quite a flavor impact. But without Ro-tel and green chiles, you missed the best part! I DO hope you’ll try it again one day with those included, as the chiles in both are what make this uniquely “southwest” tasting. Yours would be more Italian tasting, but it does sound good that way! Often necessity (pantry availability) creates GREAT variations, doesn’t it? 🙂