I've been trying to come up with low carb recipes that will allow me to enjoy our weekly Taco Tuesday nights without always resorting to a taco salad. This has led me to a new favorite...
Mexican Chicken Bake
Ingredients
1.5c diced chicken (I used leftover rotisserie chicken)
1/2c black beans, rinsed and drained
1/2c Rotel
1/2c shredded pepper jack cheese
1/2c shredded Mexican blend cheese
Preheat your oven to 400.
In an 8x8 baking dish that has been coated with nonstick cooking spray, mix the chicken, beans and tomatoes together. Top with both cheeses. Bake 25-30 minutes or until the cheese is bubbly and melted completely. Enjoy with a little sour cream or on a low carb tortilla.
Serves 6
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