I cannot credit this recipe as I found it some where on the web. But I can tell you that this will be one that can be tweaked and remade multiple times in our house!
As the new year is starting, I am trying to go more low carb than anything. Lots of people are doing this I know, but for me it has worked in the past, so why not go back to it! Mind you, as I am writing this, we are currently driving to Myrtle Beach. I will not be doing low carb the whole trip, but going to try to be mindful! Make sure you look for a blog about the placed we eat at when at Myrtle Beach, SC.
Now, lets get to the Low Carb Chicken Fajitas!
Pre heat your oven to 350'
While you are waiting for the oven to preheat, take two pretty good size chicken breasts and slice them into strips.
For the veggies I used 1 green bell pepper, mushrooms and yellow onion. Cut them into slices as well.
Put it all into a baking dish and pour 1 packet of taco seasoning and stir it all together in a casserole dish.
Next, I add two 16oz blocks of cream cheese and 1 can of diced tomatoes and green chilies to a frying pan. Heat up the cream cheese and diced tomatoes until it creates a cream.
Pour the mixture over top of the chicken and veggies and stir together.
After its been stirred together, put a generous amount of shredded cheese on the top and place in the oven for 40 minutes.
We used tortillas with this mixture. I have low carb tortillas that were found at Aldis. If you do not want to use tortillas, you can put this mixture over cauliflower rice or pair it with a side salad.
If you are not doing low carb, you can put over top of brown rice!
My husband was a fan of this and we will be making this more often.
The great thing about this recipe is that you can tweak it with different meats or different veggies! Next time, I may just try some asada meat!
If you try this, comment below what you thought!
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