Sunday, August 5, 2012

Easy Low Carb Mexican Chicken Recipe

Mexican Chicken
3 cups cooked chicken, pulled apart
2 tablespoons of olive oil
2 cups chopped white onion (Vidalia if available)
2 tbsp. butter
1 cup sour cream
2 cups shredded sharp cheddar cheese
¼ tsp. salt
¼ tsp. pepper
¼ tsp. garlic salt
¼ tsp. red pepper (cayenne pepper)
1/8 tsp. paprika
1/8 tsp. chili powder
½ tsp. hot sauce
Optional: Sauté’ strips of red and green peppers with onion.

Par boil chicken for 25 minutes (or use rotisserie chicken from grocery store).
Remove chicken from pot. Pull chicken apart using a fork or food gloves. Set aside.
Sauté chopped onion in olive oil until wilted.
Add chicken and butter to pan. Brown chicken slightly.
Stir in sour cream.
Stir in remaining ingredients.
5 net carbs
Serves 4 to 6

Helpful hint: Measure out all of the ingredients next to the skillet before sautéing the onions.

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