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Plated meal

Mexican Chicken Casserole with Capsicum and Jalapenos

  • Gluten Free
  • Spicy
  • Keto
  • Mexican
  • Contains Dairy
  • Chicken

This delicious Low Carb Mexican Chicken Casserole is packed full of flavor, has plenty of cheese and a creamy tangy sauce that will set your taste-buds tingling. A surefire winner for all of the family.

Nutrition Per Portion

  • Calories

    766

  • Carbs

    14.1g

  • Fat

    57.6g

  • Fibre

    3.5g

  • Protein

    44.2g

  • Sugar

    6.7g

  • 0.0 min

    Preheat oven to 175º.

  • 0.5 min

    Mince the garlic.

  • 1.5 min

    Roughly chop the onion.

  • 3.0 min

    Finely chop the green chili.

  • 3.5 min

    Chop the capsicum into small bite-sized pieces.

  • 5.0 min

    Roughly chop the jalapenos.

  • 5.5 min

    Chop the chicken into bite-sized pieces.

  • 8.0 min

    In a skillet heat the olive oil on a medium high heat.

  • 9.0 min

    Add the garlic to the skillet and cook until fragrant. Approximately 1 min.

  • 10.0 min

    Add the chopped onion and saute until soft.

  • 12.5 min

    Add the green chili to the skillet. According to taste.

  • 13.0 min

    Sprinkle 1/2 of the spice mix atop of the chicken and stir through.

  • 13.5 min

    Add the chopped chicken to the skillet then season with salt and pepper.

  • 14.0 min

    In a large bowl lightly whisk the egg.

  • 17.5 min

    As chicken starts to brown add chopped capsicum, chopped jalapenos and stir through.

  • 18.0 min

    Add the sour cream, cream, tomato passata and remaining spice mix to the egg and mix well.

  • 19.0 min

    Using a grater shred the cheese.

  • 20.5 min

    Remove skillet from heat.

  • 21.0 min

    Spoon the chicken mixture into an casserole or oven dish.

  • 22.0 min

    Pour the sauce over the chicken mix and stir through.

  • 23.0 min

    Sprinkle the cheese over the top of the mixture.

  • 23.5 min

    Place in oven and bake until cheese has lightly browned. Approximately 15-20 mins.

  • 40.0 min

    Carefully remove from oven, garnish with chopped coriander and serve.

  • Ingredients

    Boneless Chicken Thighs

    Chopped into bite-sized chunks

    Garlic

    Minced

    Green Capsicum

    Chopped into bite-sized pieces

    Brown Onion

    Roughly chopped Use 1/2 onion per person

    Mexican Spice Mix

    Tomato Passata

    Green Chillies

    Finely chopped Use according to taste

    Sour Cream

    Eggs

    Lightly whisked

    Cream

    Monterey Jack Cheese

    Shredded

    Pickled Jalapenos

    Chopped

    Fresh Coriander

    Finely chopped for garnish

    Olive Oil

    Use 1 tablespoon of oil per person

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