MEXICALLI CHICKEN

PAMMY JO MEXICALLI CHICKEN
Base:
1 1/2 pounds boneless chicken breast tenders, cubed
4 ounce can green chiles
10 ounce can Ro-tel tomatoes, undrained (diced tomatoes with green chiles)
Salt and pepper

Grease a 7x11" baking dish. Arrange the chicken in the bottom of the dish. Sprinkle with salt and pepper; top with the chiles and Ro-tel. Bake at 400?for 40 minutes. Drain the excess liquid. Meanwhile, prepare the topping.

Topping:
4 ounces cream cheese, softened
2 eggs
1/4 cup sour cream
1/2 teaspoon cumin
8 ounces cheddar cheese, shredded

Whisk the cream cheese, eggs, sour cream and cumin until smooth. Stir in the cheese. Pour over the baked chicken and spread evenly over the top. Bake 15 minutes until the topping is set.

Makes 6-8 servings
Do not freeze

Per 1/6 Recipe: 407 Calories; 26g Fat; 39g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 306 Calories; 19g Fat; 29g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

This received rave reviews on the Lowcarb Friends forum so I had to give it a try. Although it is definitely not bad tasting, it isn't anything exciting. A piece of grilled chicken breast topped with salsa, cheese, and sour cream would be much simpler and at least as tasty. I topped my serving with some shredded lettuce and a spoonful of salsa. I had wanted to have some guacamole with it and I think it would greatly improve the taste, but avocados were expensive this week and didn't look very nice. I also thought that the chicken would be way overcooked and tough after 55 minutes, but it really wasn't too bad. I guess the tomatoes must have tenderized it a bit.

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