Low Carb Mexican Chicken Casserole

This recipe I have made numerous times so definitely “blog worthy,” at least in my opinion.  It comes from lowcarbzen.com.  The recipe (without changes) serves 6 and contains 2 net carbs per serving.  Below is my adapted version:


  • 1-1/2 lbs. chicken breast
  • 1/2 teaspoon minced garlic
  • 1/2 cup chicken stock (or 1 tb chicken base with water) (I use around 1/4 cup chicken broth)
  • 10 ounce can tomatoes with green chilies (drained)
  • 2 ounces cream cheese
  • 1 cup pepperjack cheese (shredded)
  • 1 cup monterey jack cheese (shredded)
  • Options to include:  sliced olives, jalapenos, cumin (remember to add before cheese)


  1. Add chicken breasts, stock and garlic to skillet.
  2. Cook chicken in the stock over medium heat until cooked through and tender.
  3. Shred the chicken into the casserole dish (9×13), discarding any remaining stock.
  4. Mix in drained can of tomatoes and green chilies (and/or sliced olives, jalapeno, cumin)
  5. Dot the chicken/tomatoe mix with little bits of cream cheese.
  6. Cover with shredded pepperjack cheese.
  7. Cover with shredded monterey jack cheese.
  8. Cook in 350 degree oven for 35 minutes, until brown around the edges.

Serve.  (We look to top off with a little dollop of sour cream.)


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