Chili Verde Bake

Chili Verde Bake is a flavorful, hearty Mexican dish that brings together tender chicken, zesty tomatillo salsa, and creamy cheese, all baked to perfection. This keto-friendly recipe delivers a satisfying meal without the carbs, making it a perfect choice for low-carb enthusiasts.

Ingredients

• Cooked chicken breast, shredded - 200 grams
• Tomatillo salsa - 1 cup
• Cream cheese - 100 grams, softened
• Shredded Monterey Jack cheese - 100 grams
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine the shredded chicken, tomatillo salsa, cream cheese, cumin, garlic powder, onion powder, salt, and black pepper.
3. Mix until all ingredients are well combined and the chicken is evenly coated.
4. Grease a baking dish with olive oil and pour the chicken mixture into the dish, spreading it out evenly.
5. Sprinkle the shredded Monterey Jack cheese over the top of the chicken mixture.
6. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let it cool for a few minutes before serving.
8. Garnish with chopped fresh cilantro before serving.

Nutrition

• Calories: 450
• Protein: 45 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 100 mg
• Total Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle maintenance and repair.
• Low in carbohydrates, making it suitable for ketogenic diets.

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