Low-Carb Chicken Fajita Casserole

READY IN: 1hr

INGREDIENTS

  • 3chicken breasts, cut into bite sized chunks
  • 2bell peppers, with seeds remove and sliced into strips red and green
  • 1 12 onions, sliced
  • 14 cup diced tomatoes and green chili
  • 2tablespoonstaco seasoning
  • 1cup shredded cheese cheddar cheese and monterey jack cheese
  • 8ouncescream cheese, softened
  • 14 cupheavy cream (optional)
  • NUTRITION INFO

    Serving Size: 1 (106) g

    Servings Per Recipe:12

    Calories: 173.8

    Calories from Fat 114 g 66 %

    Total Fat 12.7 g 19 %

    Saturated Fat 6.4 g 32 %

    Cholesterol 52.4 mg 17 %

    Sodium 171.1 mg 7 %

    Total Carbohydrate3.6 g 1 %

    Dietary Fiber 0.7 g 2 %

    Sugars 2 g 7 %

    Protein 11.4 g 22 %

    DIRECTIONS

  • First, preheat the oven to 350 degrees Fahrenheit.
  • Season the chicken breasts with pepper and salt. Bake for twenty to twenty-five minutes until no longer pink.Season the chicken breasts with pepper and salt. Bake for twenty to twenty-five minutes until no longer pink.
  • When the chicken breast is baking, cook the green chillies, diced tomatoes, and bell peppers in the greased skillet or pan.
  • Cook the vegetable until tender and place it aside into the bowl.
  • Now, remove the chicken breast from the oven and let cool it.
  • Chop the chicken breast into bite-sized chunks or pieces. Add to the same big bowl.
  • Next, season the tender vegetable and baked chicken with 1 tbsp taco seasoning.
  • Add heavy cream, all cream cheese, and half of the shredded cheese to the bowl with peppers and chicken. Combine everything and then add remaining taco seasoning and again combined well.
  • Place mixture into the casserole dish and top with remaining shredded cheese and bake into the oven at 350 degrees Fahrenheit for thirty to thirty-five minutes.
  • Serve with rice!
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