Low Carb Mexican Chicken Casserole

Ingredients

• 1½ pounds chicken breast 
• ½ teaspoon minced garlic
• ½ cup chicken stock (or 1 Tb chicken base with water)
• 10 ounce can tomatoes with green chilies (drained)
• 2 ounces cream cheese
• 1 cup pepperjack cheese (shredded)
• 1 cup monterey jack cheese (shredded)

Instructions

1. Add chicken breasts, stock and garlic to skillet.
2. Cook chicken in the stock over medium heat until cooked through and tender.  (I used a rotisserie chicken so I skipped the first 2 steps)
3. Shred the chicken into the casserole dish, discarding any remaining stock.
4. Mix in drained can of tomatoes and green chilies
5. Dot the chicken / tomato mix with little bits of cream cheese. 
6. Cover with shredded pepperjack cheese.
7. Cover with shredded monteray jack cheese. 
8. Cook in 350 degree oven about 35 minutes, until brown around the edges. 

From: https://www.lowcarbzen.com/low-carb-recipes/main-courses/easy-low-carb-mexican-chicken-casserole/