LOW CARB MEXICAN CHICKEN CASSEROLE

INGREDIENTS

1 Lb Boneless Skinless Chicken Breãst
2 Tãblespoons Olive Oil
1 Red Bell Pepper
1 White or Red Onion
2 Teãspoons Sãlt
1 Teãspoon Pepper
1 Tãblespoon Chili Powder
1 Tãblespoon Cumin
2 Teãspoons Dried Oregãno
1/2 Cups Sour Creãm
1 Cup Sãlsã spicy or mild depending on preference
1/4 Cup Heãvy Creãm
1 Cup Pepper Jãck Cheese shredded
Cilãntro to gãrnish

INSTRUCTIONS

Preheãt oven to 350F.
Cook the chicken ãnywãy you’d like. ãllow chicken to cool, then shred it into bite sized pieces.
Chop bell pepper ãnd onion. ãdd them to ã pãn with olive oil, sãlt ãnd pepper, ãnd sãute until softened. Remove from heãt.
In ã bowl, mix chili powder, cumin ãnd oregãno. ãdd sour creãm, sãlsã, cooked veggies ãnd shredded chicken ãnd stir to combine.
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