How to make an Easy Low Carb Mexican Chicken Bake
Ingredients:
• 2 lbs (1 kg) boneless skinless chicken breast halves (about 6 pieces)
• 1 ¼ cup salsa, red or green, divided or use the fresh salsa from the refrigerated deli section (usually lower in carbs).
• 2 ounces (57g) diced green chilies (1/2 of 4 ounce can), mild or hot
• 2 tbsp sliced black olives, drained
• ½ cup grated queso quesadilla or pepper jack cheese
• ½ cup cheddar cheese
• ½ medium size avocado, chopped (I used guacamole)
• 2 tbsp chopped cilantro for garnish * optional
• 3 tbsp sour cream for garnish *optional
Directions:
1. Preheat oven to 400 F (200 C), and lightly oil or grease a 9 x 13 baking dish.
2. Add ¼ cup of salsa to the bottom of the pan. Layer chicken breasts on top of salsa.
3. Spoon green chilies over chicken.
4. Pour remaining 1 cup of salsa over the top of chicken.
5. Sprinkle both queso quesadilla cheese and cheddar cheese over the top of salsa.
6. Scatter sliced olives over the top.
7. Bake for 30 to 40 minutes, or until chicken is done in center.
8. Top with chopped avocado & garnish with optional chopped cilantro and add a ½ tbsp of sour cream to each serving if desired. Serve.
Serves 6. Each has 203 calories, 11g fat, 5g sat fat, 5g cabs (4g net carbs), 1g fibre, 18g protein
Healthy one tray bake - Easy Mexican chicken food prep
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how to make Mexican chicken bake 2017
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Mexican Chicken Bake | Thursdays with Annette | 5th October 2023
Annette Sym makes her Mexican Chicken Bake recipe from her Symply Too Good To Be True Cookbook 6 and Cooking for 1 or 2 People Cookbook.
Eat well! Lose weight! Without missing out on food you love… Over 800 deliciously healthy recipes in 9 cookbooks in the best-selling SYMPLY TOO GOOD TO BE TRUE series.
Annette Sym is Australia’s award-winning, number one low-fat cookbook author and Australia’s favourite weight loss mentor, having self-published and sold over 4 million copies of her cookbooks.
She once weighed 100 kilos and was getting fatter with every fad diet she tried. A decision to give up dieting and become a healthy person helped her lose 35 kilos and she has been in her healthy weight range since 1993.
Annette is highly motivated and passionate about helping others attain a healthier and happier quality of life. She consistently provides support in varying levels to those on a weight loss plan – through her 9 best-selling cookbooks, Breakfast Shakes, mentoring program, newsletter, social media and weekly Facebook cooking show that’s been airing on Thursdays since April 2017.
Annette's Premium Breakfast Shakes were awarded a 5 star health star rating and are packed with vitamins and minerals for a deliciously nutritious start to the day. There’s also 15g of protein and 7g of fibre to keep you feeling fuller for longer. Choose from 3 great flavours - Creamy Vanilla, Iced Coffee and Wicked Chocolate, plus the recent addition of Dairy Free Vanilla.
Her persistent drive and determination have been a huge contributor to the ongoing success of her brand; her cookbooks have been the number one low-fat cookbooks in Australia since the launch of book 1 in 1997. The longevity of the Symply Too Good To Be True series can be attributed to the variety of recipes included that are usually off limits to those on a weight loss journey.
While many fad diets have come and gone, Annette’s recipes have stood the test of time, and the results speak for themselves.
“Whilst I was dieting, I found food was dull and boring, then I met Annette and she changed my way of thinking. With Annette’s knowledge, enthusiasm and incredible recipes I was able to lose 86 kilos in 10 months. I now enjoy my new slimmer self.” Tina Poole – Warana, Queensland.
The Symply Too Good To Be True series are not coffee table cookbooks; they’re intended to be used daily. There’s no fancy, hard to find ingredients - all ingredients are readily available in supermarkets, and the recipes are quick and easy to prepare, which is important in this time poor world.
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Who knew weight loss could be deliciously healthy? It can be when you do it the Symply Too Good To Be True way.
Find out more:
Mexican Chicken Casserole
Just 30 minutes in the oven and your family will be enjoying this delicious Mexican Chicken Casserole!
You can print the recipe here
Ingredients
3 cups crushed tortilla chips or Dorito Nacho Cheese chips
15 oz. black beans drained and rinsed
2 cups chopped cooked chicken (rotisserie chicken works well)
1 teaspoon ground cumin
21 oz. cream of chicken soup 2 (10.5 oz) cans
1 10 oz. can Rotel tomatoes undrained
2 cups shredded jack cheese
2 cups shredded medium cheddar cheese
1 tomato diced
1 bunch cilantro rinsed and chopped
Jalapeños optional
Instructions
Preheat oven to 350 F and grease a 13x9 casserole dish with non-stick cooking spray.
Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish.
Layer diced chicken and black beans over the crushed chips.
Stir 1 teaspoon of cumin into the cream of chicken soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.
Sprinkle cheese evenly over the tomato layer and top with remaining crushed chips.
Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.
Garnish casserole with cilantro and chopped tomatoes.
Serve immediately with a slice or two of fresh jalapeño.
Notes
Do not drain Rotel tomatoes before adding to casserole.
You can substitute Doritos for regular tortilla chips.
For another flavor element, mix a 4 oz. can of diced chiles into the soup/cumin mixture.
Prepare ahead of time except for the tortilla chips over the top. Cover with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and sprinkle with chips. Bake until hot and bubbly.
CHICKEN SPAGHETTI BAKE Casserole Easy Recipe with Mexican Flavors
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