WebInstructions. Preheat the oven top 400 degrees. In a 9×13 casserole dish (or 3 quart baking dish), pour the melted butter. Layer on the shredded chicken. Season …
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WebIn a large bowl, combine the shredded chicken, salt, pepper, onion powder, garlic powder, cumin powder, chili powder, and chipotle powder. Set it aside. Then, …
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WebLow Carb Mexican Lasagna Adobo Chicken Chili (keto, paleo, dairy free, Whole30) Keto Fajita Casserole Mexican Shredded Chicken (Instant Pot + Crock Pot) …
In making a low carb version of Mexican Shredded Chicken, we tested serving the recipe using romaine hearts for lettuce boats, chopped lettuce for a salad, and low carb tortilla shells. Easy option turned out equally delicious. I love making recipes like this that work for those who are following a keto diet and those who aren’t.
Easy Low Carb Mexican Chicken Casserole - Quick to throw together with just a little spice from the green chilies and pepperjack cheese. Add chicken breasts, stock and garlic to skillet. Cook chicken in the stock over medium heat until cooked through and tender. Shred the chicken into the casserole dish, discarding any remaining stock.
This delicious and easy Crock-Pot recipe for Mexican Shredded Chicken is full of bold Tex-Mex flavor. It serves beautifully on lettuce boats or tortillas for those not following a low carb diet. Place chicken in the slow cooker and cover with chicken broth. Salt and pepper the chicken if desired. Cook on high for 3-4 hours or low for 6-7 hours.
To make the casserole, in a large mixing bowl, combine the shredded chicken, salt, pepper, onion powder, garlic powder, cumin powder, chili powder, and chipotle powder. Set it aside and proceed to make the cream sauce. In a small pot over medium heat, melt the butter, then add the heavy cream and cream cheese pieces with spices.