This Tex-Mex casserole is cheesy, tasty, and low in carbs

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Low-carb doesn't mean low-flavor, and the recipe below proves it. This cheesy chicken casserole gets heaps of flavor from salsa, chiles, and three kinds of cheese.
While traditional additions like beans and corn can be a bit too high in carbs for this particular casserole, veggies like spinach, onions, mushrooms, and zucchini add color, flavor, and texture. Just don't skip the precooking step: these vegetables have a pretty high liquid content, and if you toss them into the casserole raw, they'll make it watery and unappetizing. A quick sauté solves this problem in a snap.
Cooktop Cove
Salsa and cream cheese chicken casserole
20 minutes
1 hour
1 hour 20 minutes
1 tablespoon canola oil, divided
3 chicken breasts
1 teaspoon taco seasoning
1 cup mushrooms, sliced
1 red onion, thinly sliced
2 medium zucchini, halved lengthwise and sliced into half-moons about ¼ inch thick
4 cups baby spinach, packed
1 cup low-carb salsa
1 ½ cup cream cheese
1 4-ounce can chopped green chiles, drained
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
Preheat the oven to 350 degrees Fahrenheit.
Heat half of the canola oil in a sauté pan over medium heat. Season the chicken with the taco seasoning on both sides. Cook the chicken until browned on both sides and cooked through to 165 degrees in the center, about 8 to 10 minutes per side. Deglaze the pan with a bit of water if it starts to become too brown.
When the chicken is cooked, shred it with two forks and set aside.
In the same pan, heat the rest of the canola oil and add the mushrooms, onion, and zucchini. Season with salt and cook until slightly browned and translucent, about 10 minutes. Add the spinach and toss through. Cook until just wilted, about 2 to 3 minutes.
In a bowl, combine the chicken, salsa, cream cheese, and chiles. Add the vegetables and toss well to combine.
Spread the mixture in a greased 9-inch square casserole dish. Top with the cheeses and bake for 30 minutes, or until browned and bubbly.
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