Mexican Chicken Bake

We all have a favorite dish, that one thing you crave no matter how many times you eat it. Once, twice, even three times a week whether it’s morning, noon or night…for me it’s tacos. They are no stranger on this blog having been featured here, here and here but what do you do when you decide to eliminate corn and flour from your diet? Now don’t get me wrong, I cheat (probably more times then I should) but there had to be some kind of balance. I needed to find a dish that would satisfy my cravings to where I’m not missing the starch.

The other awesome part about this dish? It’s ready in 20 minutes. Using a store bought rotisserie chicken, or leftovers from one you baked up over the weekend, cuts the time on this guy in half. Once you shred up your chicken it’s as simple as adding a few spices, chopping up some fresh herbs, covering it with cheese and popping it in the oven. I ate this as is with a little side of sour cream but for the boy it was piled high on top of crispy tostadas. He raved that it was the best meal I’ve made since ‘this whole diet thing’ started. I disagree, but it’s definitely a keeper!

Mexican Chicken Bake
Serves 4

1 store bought organic rotisserie chicken, shredded
1 ½ tablespoons cumin
1 ½ tablespoons chili powder, or more if you really like it spicy
1 tablespoon garlic powder
1 tablespoon cilantro, chopped
Juice of 1 lime
¼ cup sour cream
½ cup shredded cheddar cheese

Optional garnishes:
Shredded lettuce
Diced cherry tomatoes
Sliced avocado
Cilantro leaves
Sour cream

Preheat your oven to 375º. In a large bowl place the shredded chicken, spices, lime juice, sour cream, cilantro and salt and pepper to taste then mix well. Transfer to a lightly oiled baking dish and top with cheese. Pop into the preheated oven for 15 minutes then garnish the top with shredded lettuce, diced tomatoes, avocado slices and serve with a nice dollop of sour cream and your favorite hot sauce.

Tip: As mentioned above this would be fantastic stuffed into shells or tortillas, wrapped up in a burrito or piled high on top of crispy tostadas. Leftovers are great served on top of a big green salad with cherry tomatoes and avocado slices!