Mexican Chicken Casserole

Nom nom nom nom nom.

This recipe is rated4stars.
  • Servings6 portions
  • Prep time5 minutes
  • Cook time30 minutes
  • Clean-up time5 minutes
  • Total time40 minutes
  • Tastiness
    This recipe is rated 5 out of 5 for tastiness, five being the tastiest.
  • Easiness
    This recipe is rated 3 out of 5 for recipe difficult, five being the most difficult to make.
  • Costliness
    This recipe is rated 3 out of 5 for how expensive it is to make, five being the most expensive.
  • Portion size
    This recipe is rated 4 out of 5 for portion size, five being the largest size.
  • Overall
    This recipe is rated4stars.

Method

  1. Place 500g chicken in a large pan with a lid, and add some water to the pan. Cook for around 15 minutes, or until the chicken is cooked through (no pink meat!). It should be really tender and juicy. Pull apart on a chopping board with two forks to make your pulled chicken.
  2. Leave the pulled chicken to one side and return the pan to the heat with a little olive oil.
  3. Heat the pan, and add the diced up bell peppers and onions to it. Cook until they've started to soften.
  4. Add the microwaved riced cauliflower to the pan and mix in.
  5. Add the tin of chopped tomatoes, 2 tsbp cumin, 1tsp chilli powder, 1tsp garlic powder, 1/2 pint chicken stock, and a little salt and pepper to taste then leave to simmer for around 10 minutes.
  6. Add the pulled chicken to the pan and mix up well. Turn off the heat, and then add the mixture to your oven-proof casserole dish. Sprinkle plenty of cheese over the top, and put the dish in the oven.
  7. Bake at 200°C/180°C Fan/350°F for 15-20 minutes, or until the cheese is beginning to bubble.
  8. Serve with salad and your favourite toppings: soured cream, jalapeno peppers, salsa, or maybe even guacamole.

I stole this recipe from Moscato Mom (This link opens in a new window or tab) and converted some of the numbers to be a bit more British so I don't have to go converting 'cups' to things I understand all the time, and I also make this with more peppers than the original recipe because I love them. All credit for this recipe goes to the original author. Thanks!

The nutrition information is based on the original recipe, the values will be different with the added onions, peppers etc but the carb values should still be very similar!