Homemade Easy Mexican Chicken Bake Low Carb

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homemade EASY MEXICAN CHICKEN BAKE LOW CARB

Ingredients:

• 2 lbs boneless skinless chicken breast halves (about 6 pieces)
• 1 ¼ cup salsa, red or green, divided, or use the fresh salsa from the refrigerated deli section (usually it is lower in carbs than the jarred kind).
• 2 ounces diced green chilies (1/2 of 4-ounce can), mild or hot
• 2 tbsp  sliced black olives, drained
• ½ cup chopped queso quesadilla cheese or can use pepper jack cheese
• ½ cup grated cheddar cheese
• ½  medium-size avocado, chopped
• 2 tbsp chopped cilantro for garnish * optional
• 3 tbsp sour cream for garnish *optional

Directions:

1. Preheat oven to 400 F (200 C), and lightly oil or grease a 9 x 13 baking dish.
2. Add ¼ cup of salsa to the bottom of the pan. Layer chicken breasts on top of salsa.
3. Spoon green chilies over chicken.
4. Pour remaining 1 cup of salsa over the top of chicken.
5. Sprinkle both queso quesadilla cheese and cheddar cheese over the top of salsa.
6. Scatter sliced olives over the top.
7. Bake for 30 to 40 minutes, or until chicken is done in center.
8. Top with chopped avocado & garnish with optional chopped cilantro and add a ½ tbsp of sour cream to each serving if desired. Serve.

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