Here is another great low-carb recipe for you low carb lovers. The low-carbness depends on how many sugars your salsa has. Try to find a low-carb salsa.
I changed the recipe to include 5x the original amount to make enough for a typical casserole dish.
Ingredients:
- 5 T oil (crisco is my preference)
- 5 lb chicken breast, cut in strips (fat trimmed off)
- 10 t fajita or taco seasoning mix (about a packet and a half, see photos)
- salt, pepper, garlic powder to taste
- 2.5 cups onions, thinly sliced
- 5+ good sized red & green peppers cut into strips (or other colors)
- 2.5 cups salsa
- 40 oz jack cheese, shredded (I use about a bag and half)
Directions:
Preheat broiler. Brown chicken in oil, and stir in seasonings. When chicken is done (about 40 to 45 minutes), remove from pan. Add onions and peppers and cook about 6 to 10 minutes until crisp-tender. Put chicken into casserole dish. Top with onions and peppers. Spread salsa on top and sprinkle with cheese. Put under broiler for about 5 to 6 minutes until cheese bubbly and melted.
Tips:
I will cook the chicken and spice in the oil and it's natural juices until almost all has evaporated, which typically takes about 40 minutes. I then cook the onions and peppers in the remaining (very little juices left) to get them crisp-tender.
Photos:
Above: Onions, Peppers, and Fajita Seasoning. Right: Cooked chicken in casserole dishes (doubled the recipe).
Above: Cooked onions and peppers. Right: Pre-Salsa and peppers added to chicken.
Above: Jack Cheese added on top of salsa. Right: Final dish after broiler.