Servings: 6

Ingredients:

• 2 to 2 1/2 cups cooked chicken shredded

• 1 cup of chicken broth soup

• ¼ cup of heavy cream 

• 1 (10 oz) can Original Rotel tomatoes with green chilies

• 1/4 cup sour cream

• ½ teaspoon of paprika 

• ½ teaspoon of cumin 

• ¼ teaspoon of cayenne pepper 

• ¼ teaspoon of chili 

• ½ teaspoon of oregano 

• ½ teaspoon of garlic powder 

• ¼ teaspoon of salt 

• 2 cups of shredded cheese

• Alamadre tortillas (discount code: lowcarblove) or any low carb chip substitute 

Directions:

1. In a pan fry your tortillas in avocado oil and set aside once done. 

2. Preheat the oven to 350° F.

3. In a medium skillet or saucepan, combine the soup, Rotel tomatoes, sour cream, and seasonings and heat on medium setting just until mixture is heated.

4. Stir in the chicken and 1 cup of the cheese until melted.

5. Start with a layer of tortilla chips in the bottom of the baking dish, Spoon half the chicken mixture over the chips.

6.  Repeat layers one more time, ending with chicken mixture on top. Sprinkle top with the remaining cheese.

7. Bake for 15-20 minutes, and the cheese has melted. 
   

Nutrition:

Nutrition per serving:

• 5g Net Carbs 

• 0g Fiber 

• 5g Total Carbs 

• 24g Protein

• 9g Fat 

• 217 Calories 

More From Low Carb Love