At my house, we love Mexican food but I always feel like I eat to many carbohydrates whenever we have Mexican. Between the chips, tortillas and rice it is sometimes too much. This recipe is a result of my love of the Mexican flavors and trying to reduce the amount of carbs. This dish is so simple and I think it is very tasty and satisfying.
- 1 TBSP olive oil
- 2 red or green bell peppers, chopped
- ½ onion, diced (I like the sweet onions)
- 3 cups cooked shredded chicken (I often used a rotisserie chicken from the market)
- 4 oz can diced green chiles
- ½ cup salsa verde
- 3 cups of shredded cheese (sharp cheddar or Monterey jack or a combination)
- salt and pepper
- spray olive oil
- Pre-heat oven to 375 degrees. Lightly spray an 11 x 7 baking pan with spray olive oil and set aside.
- In a large sauté pan, over medium heat add olive oil, bell peppers and onion. Sauté for about 10 minutes.
- In a mixing bowl, combine peppers, onion, chicken, chiles, salsa, and 2 cups of cheese. Add salt and pepper to taste. (Usually I don’t add much if any salt because I think the salsa has enough.)
- Pour mixture into baking pan and top with the remaining cup of cheese.
- Bake for 15 to 20 minutes, until cheese is melted and the dish is heated.
- Remove from oven and let sit for 5 minutes before serving.
- I usually serve with a large dollop of fat-free Greek yogurt (instead of sour cream).