Cheesy Tex-Mex Keto Chicken Cabbage Casserole
Serves 65 mins prep40 mins cook
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
What you need
tsp butter
tbsp white-wine vinegar
tsp salt
tsp black pepper
tsp chili powder
tsp onion powder
tsp paprika
tsp cumin
tsp garlic powder
tsp dried oregano
tsp cayenne pepper
Instructions
Prep: 1 Preheat oven to 400°F. 2 Shred the cabbage using a sharp knife. 3 Trim off excess fat from chicken, cut into large pieces, about 4” in size. Cook: 1 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. 2 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. 3 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. 4 Add vinegar and seasoning blend to cabbage and stir until uniform. Let cook another 3 minutes. 5 Add shredded chicken, season with salt and pepper and stir to combine. 6 Remove from heat and fold in 1 cup shredded cheese. 7 Transfer mixture to a 1½ quart casserole dish or 8 x 8 baking dish, and sprinkle on remaining cheese. 8 Bake for 15-20 minutes until cheese is browned and bubbly.View original recipe