Lacto Vegetarian Green Chile "Chicken"
Sub your favorite brand of vegetarian chicken! Serve with roasted brussels sprouts and riced cauliflower for a low carb me
Ingredients
- 1-2 bags Gardein Meatless Chick'n Strips (use the teriyaki or orange chick'n without the sauce if store is out of plain)
- 4 oz Light whipped cream cheese
- 4 oz light sour cream or non-fat Greek yogurt
- 2 tbsp Organic real butter
- 1/2 cup Organic unsweetened almond milk or heavy whipping cream
- 12 oz Organic low fat mozzarella
- 2 cans Organic mild diced green chiles, drained
- 1 tbsp Cumin
- 1 tbsp Garlic powder
- 1 tsp Salt
- 1/2 tsp Pepper
Instructions
- Remove the chicken from the bag and microwave on a glass or ceramic plate for 2-3 minutes.
- In a glass bowl, add the cream cheese, sour cream, butter, almond milk, mozz cheese, and green chiles. Microwave for 3 minutes. Remove and whisk to blend everything. If the cheese isn't all the way melted, no worries.
- Spray a stainless steel, ceramic, or cast iron skillet with organic olive oil. Over medium heat, add the plate of chick'n and spread out into a single layer. Sprinkle with cumin and garlic powder. Stir around to coat and sizzle up the pieces a little.
- Pour the cheese sauce over the chick'n and let simmer for 4-5 minutes, stirring occasionally.
- Serve with roasted brussels, rice, pasta, egg noodles, or riced cauliflower.
Tried this recipe?Let us know how it was!