Easy Low Carb Mexican Chicken Recipes

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EASY MEXICAN CHICKEN BAKE LOW CARB



Easy Mexican Chicken Bake Low Carb image

An Easy Mexican inspired chicken bake that is grain free and low carb.

Provided by Stacey

Categories     dinner     Main Course

Time 35m

Number Of Ingredients 9

2 lbs boneless skinless chicken breast halves
1 ¼ cup salsa (red or green, divided, I use refrigerated deli kind (lower in carbs than jarred kind))
2 ounces diced green chilies (mild or hot, 1/2 of 4 ounce can)
1 ounce can sliced black olives (drained, 4)
½ cup chopped queso quesadilla cheese (or can use pepper jack cheese)
½ cup grated cheddar cheese
½ medium size avocado (chopped)
2 tbsp chopped cilantro for garnish * optional
3 tbsp sour cream garnish *optional

Steps:

  • Preheat oven to 400 F (200 C), and lightly oil or grease a 9 x 13 baking dish.
  • Add ¼ cup of salsa to the bottom of the pan. Layer chicken breasts on top of salsa.
  • Spoon green chilies over chicken.
  • Pour remaining 1 cup of salsa over the top of chicken.
  • Sprinkle both queso quesadilla cheese and cheddar cheese over the top of salsa.
  • Scatter sliced olives over the top.
  • Bake for 30 to 40 minutes, or until chicken is done in center.
  • Top with chopped avocado & garnish with optional chopped cilantro and add a ½ tbsp of sour cream to each serving if desired. Serve.

Nutrition Facts : ServingSize 1 serving, Calories 203 kcal, Carbohydrate 5 g, Protein 18 g, Fat 11 g, Fiber 1 g, Sugar 1 g

EASY LOW-CARB MEXICAN CHICKEN



Easy Low-Carb Mexican Chicken image

I got this recipe from my sister-in-law and it is FABULOUS! This is an extremely easy and healthy recipe that tastes so great and looks so pretty it can be used for dish is so easy to make. Every time I make it, people rave about it!

Provided by ALC553

Categories     Chicken Breast

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast
1 (11 1/2 ounce) jar salsa
1 cup reduced-fat Mexican cheese blend (2% and you can use more if you want)
1 (2 1/4 ounce) can sliced ripe olives
light sour cream
scallion
cilantro
lime

Steps:

  • Preheat oven to 350 degrees.
  • Clean and dry the chicken breats. (If they are thick, you'll want to pound them out a it to make them flatter for more even cooking.
  • Place the chicken breats in a lightly greased baking dish.
  • Pour entire jar of salsa over the chicken, covering completly.
  • Cover dish with aluminum foil.
  • Place in oven and bake for 35 minutes.
  • Remove dish from oven and sprinkle sliced olives & cheese over chicken.
  • Place uncovered dish back in the oven for another 10 minutes or until cheese is completely melted.
  • Remove from oven and top with a dollop of sour cream, scallions, and/or cilantro if desired.
  • Garnish with slices of lime.
  • For a complete meal, I serve with spanish rice and a salad.

Nutrition Facts : Calories 222.8, Fat 4.3, SaturatedFat 0.8, Cholesterol 87.8, Sodium 996.3, Carbohydrate 8.8, Fiber 2.6, Sugar 3.6, Protein 37

LOW CARB MEXICAN CHICKEN CASSEROLE



Low Carb Mexican Chicken Casserole image

Easy Low Carb Mexican Chicken Casserole - Quick to throw together with just a little spice from the green chilies and pepperjack cheese.

Provided by Dixie Vogel

Categories     Main

Time 50m

Number Of Ingredients 7

1 1/2 pounds chicken breast
1/2 teaspoon minced garlic
1/2 cup chicken stock (or 1 tsp chicken base with water)
10 ounce can tomatoes with green chilies (drained)
2 ounces cream cheese
1 cup pepperjack cheese (shredded)
1 cup monterey jack cheese (shredded)

Steps:

  • 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.
  • Mix in drained can of tomatoes and green chilies
  • Dot the chicken / tomato mix with little bits of cream cheese.
  • Cover with shredded pepperjack cheese.
  • Cover with shredded monterey jack cheese.
  • Cook in 350 degree oven about 35 minutes, until brown around the edges.

Nutrition Facts : ServingSize 0.75 cup, Calories 317 kcal, Carbohydrate 3 g, Protein 34 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 590 mg, Sugar 1 g

LOW CARB MEXICAN CHICKEN



Low Carb Mexican Chicken image

Make and share this Low Carb Mexican Chicken recipe from Food.com.

Provided by Tarbean

Categories     Whole Chicken

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons tomato paste
1 teaspoon black pepper
1 teaspoon adobo seasoning
1 cup chicken broth
2 teaspoons minced garlic
1/2 teaspoon chili powder
1/3 teaspoon chili flakes
1/2 teaspoon cumin
1 tablespoon olive oil
1 medium onion, chopped
2 green bell peppers, chopped
2 lbs boneless skinless chicken thighs, fat trimmed
1 (15 1/2 ounce) can black beans, drained
1 (4 ounce) can chopped green chilies, drained
shredded cheddar cheese (optional)
sour cream (optional)

Steps:

  • Add first eleven ingredients (tomato paste through bell peppers) to the slow cooker crock and mix well.
  • Add chicken thighs and stir well to coat chicken with seasonings; then add black beans and chilies; do not stir.
  • Cover and cook on LOW for 8 hours. Before serving, stir thoroughly. Serve with cheddar cheese and sour cream, if desired.

Nutrition Facts : Calories 308.1, Fat 9, SaturatedFat 2, Cholesterol 125.9, Sodium 307.7, Carbohydrate 19.9, Fiber 6.4, Sugar 3.5, Protein 36.6

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