Description
Creamy, cheesy, and bursting with southwest flavor—this low-carb casserole is the ultimate comfort dish with a spicy twist. Tender shredded chicken meets tangy green chiles, creamy cottage cheese, and melty Colby Jack in one easy, protein-packed bake.
Ingredients
6 cups cooked, shredded chicken breasts (*see note below)
3 tbsp taco seasoning
¾ cup chunky chili verde salsa (like La Victoria)
1 (4 oz) can mild green chilis, drained
2 cups cottage cheese (drain if overly runny)
5 oz Colby Jack cheese, sliced or shredded
Garnishes (optional): chopped green onions, sour cream
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Mix the filling: In a large bowl, combine shredded chicken, taco seasoning, salsa, green chilis, and cottage cheese.
Layer it up: Spread mixture into the dish. Top with Colby Jack cheese slices or shreds, trimming as needed to cover evenly.
Bake for 25–30 minutes, or until bubbly and cheese is golden.
Garnish and serve: Top with green onions or a dollop of sour cream if desired.
- Prep Time: 10 min
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: ~350–400
- Fat: 26g
- Carbohydrates: 5g
- Protein: 30g