1 cup (100g) shredded cheese (cheddar or Mexican blend)
½ cup (120ml) chicken broth
1 tablespoon lime juice
Fresh cilantro, chopped (for garnish)
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Cook the Chicken:
In a large skillet, heat olive oil over medium heat.
Add diced chicken and cook until browned and cooked through (about 5-7 minutes). Season with salt, pepper, cumin, chili powder, and smoked paprika.
Remove chicken from the skillet and set aside.
Sauté Vegetables:
In the same skillet, add sliced onions and bell peppers. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional 1 minute.
Combine Ingredients:
Return the chicken to the skillet with the vegetables. Add heavy cream, chicken broth, and lime juice. Stir until well combined.
Taste and adjust seasonings if necessary.
Add Cheese:
Stir in ¾ cup of the shredded cheese until melted and well mixed.
Transfer to Baking Dish:
Pour the mixture into a greased baking dish. Top with the remaining cheese.
Bake:
Bake in the preheated oven for about 20-25 minutes, or until bubbly and golden on top.
Garnish and Serve:
Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
Tips:
Vegetable Variations: You can add other low-carb vegetables like zucchini or mushrooms.
Cheese Options: Feel free to mix different types of cheese for added flavor.
Make Ahead: This casserole can be made ahead of time and stored in the fridge for a couple of days. Just reheat before serving.