Keto King Ranch Chicken
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Keto King Ranch Chicken
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This makes 12 servings and each serving has: 356.01 Calories, 26.48g Fat, 4.84g Net Carbs, 22.17g Protein
This dish is a little high on the carb side, but one serving is very filling. I only used 6 1/2 tortillas, so actual macros are slightly lower. If you are using pre-cooked chicken, you can deduct the additional 1 Tbs butter from macros.
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Ingredients
- 3 cups chicken cut up in bite sized pieces
- 1 cup chicken broth
- 2 tablespoons butter
- ½ small onion diced
- 1 medium red bell pepper diced
- 1 tablespoon red chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 4 ounce can chopped green chile
- 6 ounces tomato salsa
- ½ cup heavy cream
- ⅓ cup sour cream
- 16 ounces grated Jack cheese
- 6-7 homemade tortillas
Instructions
- Cut up chicken into bite sized pieces if using raw. Dice onion and bell pepper.
- If you are using raw chicken, melt 1 Tbs of the butter or coconut oil in a pan and cook the chicken until done.
- Remove from pan and set aside. Melt additional 1 Tbs of butter or coconut oil and cook bell pepper and onion on medium low until soft, about 5 minutes.
- Add spices to pan. Mix them well with onions and peppers and cook for approximately 3 minutes, stirring constantly.
- Add the cup of broth and stir it until you've loosened up all the pieces of spice on the bottom of the pan.
- Add cream, chile, and salsa, mixing well.
- Cover and cook over medium low heat for 15 minutes, stirring occasionally.
- At the end of 15 minutes, very carefully remove 1 1/2 cups of the hot mixture and put into an emulsion beaker or blender. (PLEASE use caution here!)
- Blend mixture until thickened. If using stick blender, keep blender in the bottom of the beaker to avoid being burned.
- Carefully pour blended mixture back into pan.
- Stir well and then add yogurt. After it’s all combined, add meat.
- Mix meat into sauce and gather sauce, tortillas, and cheese. Preheat oven to 350 F.
- In a 9x13 baking dish, begin by layering sauce/meat mixture. Just put enough to wet the bottom of the pan.
- Place whole tortillas in bottom (do not overlap), then tear another tortilla and fit it in around the empty spots.
- Ladle half the sauce/meat mixture on top of the tortillas.
- Evenly spread 1/2 of the cheese over the sauce/meat mixture.
- Repeat for second layer, layering tortillas, then sauce, and ending with remaining cheese mixture. It's ready for the oven!
- Bake at 350o for 30 minutes. Remove from oven and let cool for 10 minutes.
- Serve and enjoy! May be topped with additional sour cream.
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