Mexican Chicken casserole

Mexican Chicken Casserole

Serves/Yields: Prep. Time: 1 hour

1 lb Chicken- boneless strips
1 bell pepper
1/2 onion
1 can enchilada sauce (6-8oz)
1/2 jalapeno or one green chile
salt & pepper to taste
water
3 tbsp sour cream
2 cups shredded Monterey jack
2 cups shredded cheddar
1 tbsp chili powder
1/8 tbsp cayenne pepper
1-2 tbsp butter
tomatoes (omit or add to recipe as desired)

Directions
Boil chicken strips until done (I cook for a long time 30 minutes or so). While they are cooking, chop the onion, bell pepper, and jalapeno, tomatoes and set aside. When the chicken is done, cool slightly and shred with a fork. Add the onions and peppers with the shredded chicken into a skillet and add butter and about 5 tbsp of water. Salt and Pepper to taste! Saute for about 10 minutes, (Adjust water to keep mix moist long enough to soften veggies) Add enchilada sauce, chili powder, and cayenne. Simmer 5-10 minutes.
If the mix isn't juicy enough just add some water till you get a good texture. Or if there is a lot of excess juice you can drain it off/ or keep it if you wish. Stir in sour cream and mix well.

In an 8x8 casserole dish, put the chicken mix in the bottom, Dice tomatoes and put on top, Mix cheeses and spread on top (I use LOTS of cheese). Bake in oven at 350 for about 15-30 min. (Until cheese is melted) Everything is optional and adjustable.

This is a recipe I found online and it's low carb!. It is WONDERFUL! It's also good to shred some lettuce on the plate and put the casserole on top. If you have non/low carb-ers in your house, you could get tortilla's to make a chicken burrito, or some chips for a nacho like meal. I always serve guacamole on the side. yum yum..enjoy!