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Mexican Casserole - Low Carb

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Ingredients
  

  • 1 lb rotisserie chicken
  • 2 tablespoons olive oil
  • 1 red bell pepper chopped
  • 1 red onion chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 2 teaspoons dried oregano
  • 1/2 cup sour cream
  • 1 cup salsa spicy or mild depending on preference
  • 1/4 cup heavy cream
  • 1 cup pepper jack cheese shredded
  • fresh cilantro to garnish

Instructions
 

  • Heat olive oil over medium heat in a large pan. Once shimmering, add red bell pepper (1 chopped), red onion, salt, and pepper. Saute until softened.
  • Add the chili powder, cumin, and dried oregano, and toast until fragrant - about 2 minutes.
  • Remove pan from heat, and add sour cream, salsa, and chicken breast. Stir to combine.
  • If you aren't using an oven-safe pan, transfer ingredients to an 8x8 casserole dish.
  • Pour heavy cream evenly over the top and sprinkle with shredded cheese.
  • Bake in preheated oven for 30 minutes, or until casserole is warmed all the way through and the cheese has lightly browned. Top with cilantro.