Cheesy Tex-Mex Keto Chicken Cabbage Casserole
Serves 6
5 mins prep
40 mins cook
45 mins total
A delicious Cheesy Chicken and Cabbage Casserole loaded with Tex-Mex flavors that makes for an easy and comforting keto-friendly dinner. Low-Carb, Gluten-free and healthy too!
0 servings
small headCabbageabout 756g, 1⅔ lbs
lbChicken Breast454g
tspButter
tbspWhite Wine or Distilled White Vinegar
tspSalt
tspBlack Pepper
1 + ½ Shredded Cheddar168g
Seasoning:
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Prep:
Preheat oven to 400°F.
Shred the cabbage using a sharp knife.
Trim off excess fat from chicken, cut into large pieces, about 4” in size.
Cook:
Place chicken on a greased or foiled baking sheet and bake for about 20 minutes until no longer pink on the inside. Use 2 forks to shred.
While chicken cooks, melt butter a large nonstick pot saucepan over medium, add cabbage, and toss. Cover and let cook, stirring occasionally. Cook until softened but but browned, takes about 7-10 minutes.
In a small bowl or dish, combine spices to make the seasoning blend: chili powder, onion powder, crushed red chili pepper flakes, Paprika, Cumin, Garlic Powder, Oregano and Cayenne Pepper.
Add vinegar and seasoning blend to cabbage and stir until uniform. Let cook another 3 minutes.
Add shredded chicken, season with salt and pepper and stir to combine.
Remove from heat and fold in 1 cup shredded cheese.
Transfer mixture to a 1½ quart casserole dish or 8 x 8 baking dish, and sprinkle on remaining cheese.
Bake for 15-20 minutes until cheese is browned and bubbly.