Low Carb Pablano Chicken Casserole
From bluewaterandsand 16 years ago
- 40 minutes to make
- Serves 4
Another delicious low-carb main dish. I liked this one a lot!
Ingredients
- 4 Pablano chili shopping list
- 4 chicken breast shopping list
- 1 yellow onion shopping list
- 2 Tablespoons vegetable oil shopping list
- 10 Ounce enchilada sauce shopping list
- 2 Cups Chedder cheese shopping list
How to make it
- Roast the Pablano chili on grill or under broiler until black on all
- sides, allow to cool and peel off black skin & remove stems.
- Preheat oven to 400
- In a large skillet heat oil over med-high and brown chicken breast
- on both sides. remove chicken and set aside. add onion (sliced) to
- pan and brown, return chicken to pan with onions, season with
- pepper and chicken bullion. barely cover with water and boil until
- water is evaporated, then chop chicken and onions mix in 1/2 cup of
- cheese.
- Lightly oil 9x13 glass baking dish
- slice open chilis and lay them flat in dish fill with chicken. then
- drizzle enchilada sauce over and top with remaining cheese.
- Cover with foil and bake until bubbly and cheese is melted about
- 20 min. uncover and bake additional 10 min. allow to cool slightly
- slice and serve.
The Rating
Reviewed by 2 people
elgab89
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" It was excellent "
" It was excellent "