Follow Me

Low Carb Mexican Chicken Bake

This recipe is a little bit on the spicy side. One of the teens in my house could eat it but it was almost too much for her. Just wanted to put that out there if you have people who are sensitive to heat. The chicken breasts do give off a little liquid so make sure you drain the diced tomatoes with green chilies. This was so good. The leftovers made a perfect burrito on a low carb tortilla the next day. This comes together so fast, this is another easy family recipe that is perfect for meal prep or a busy weeknight dinner.

Perfect side that isn’t a salad, make Mexican Roasted Zucchini. This recipe was easy to throw together while the chicken is baking in the oven. I know that eating low carb or eating THM S meals, sometimes salads can get a bit redundant. This gives us another option with a Mexican flair.

I think this would make an excellent filling for low carb enchiladas. Make the low carb egg wraps, wonderwraps, low carb tortillas or buy egg wraps. Add some guacamole and a small salad with a little salsa ranch dressing, perfect!! Do you have leftovers? Perfect lunch. Heat up the chicken and add to romaine lettuce leaves or low carb tortillas.

Low Carb Mexican Chicken Bake

Ingredients

  • 3 Boneless Skinless Chicken Breasts
  • 10 oz Can of Diced Tomatoes with Green Chilies drained
  • 4 oz Can Diced Green Chilies
  • 1/2 C Shredded Cheddar Cheese
  • 1 Block of Softened Cream Cheese
  • Contija Cheese 1/2 C Crumbled, optional*
  • Green Onions diced for Garnish
  • Cilantro chopped for garnish
  • Salt
  • Pepper
  • Chili Powder
  • Ground Cumin

Instructions

  • Preheat oven to 350 degrees.
  • If your chicken breasts are fat you will need to flatten them with a kitchen mallet. If they are really large, they will take longer to bake. You can cut them in half if you want. .
  • Place your chicken breasts in a baking dish or casserole. If your breasts are thin, you will need a large dish.
  • Sprinkle the seasoning on top of the breasts.
  • Mix the drained diced tomatoes and the can of green chilies with the softened cream cheese. Mix in the cheddar cheese. Spread this mixture on top of the chicken breasts.
  • Bake for 30 minutes and check to see if they are done. You don’t want any light pink uncooked meat in the middle of the breasts. Like I said, if you have chicken breasts that are thicker, it might take longer. Check every 7 or so minutes until they are cooked to 165 degrees.
  • Sprinkle with contija cheese, cilantro and green onions on individual plates before eating.
  • *Note- This cheese isn’t necessary. I use it on the zucchini that I serve with this. I wanted to utilize as much of this cheese as possible so it wouldn’t go to waste.

Leave a Reply

Your email address will not be published.

Recipe Rating




MENU