Pollo con Queso

By Pagingdrstarling

469 calories
35 g fat
3.48g carbs, .48 g fiber, 3.0 g NET CARBS
973 mg sodium
357 mg potassium
25% RDA Vitamin A, 25% B6, 25% B12, 21% calcium, 15% copper, 18% iron, 560% niacin, 45% phosphorous, 39% riboflavin, 42% selenium, 17% thiamin, 39% zinc

Ingredients

• 1 3-lb. chicken, (skin, wings and back removed for making stock)
• 1 T. butter, coconut oil or olive oil (I used coconut)
• 1/2 can (10 oz) Ro-Tel tomatoes & chilies, drained solids (I used extra hot)
• 2/3 c. chicken stock
• 1/4 tsp. chili powder
• 1/4 tsp. garlic powder
• 1/4 c. heavy cream
• 2 oz. American cheese slices (torn into pieces)
• 2 oz. Cheddar cheese, grated
• 2 oz. Monterrey Jack cheese, grated
• 2 oz. Pepper Jack Cheese (cut into pieces)

Details

Servings 4
Adapted from forum.lowcarber.org

Preparation

Step 1

Cut up chicken.
Preheat oven to 350º. In a large skillet (mine is oven-proof 13″) heat the oil of your choice and brown the skinned pieces of chicken until nicely browned on both sides. Meat will not be totally done inside, however. Turn off the heat and stir in the ½ can of drained tomato/chile solids, the chicken stock and spices.

Reserving out a bit of the grated cheddar and Monterrey Jack for final topping, evenly distribute the cheese over the sauce and chicken. Cover and pop into 350º oven for about 40 minutes. Remove from oven, uncover and stir in the cream over low heat until it begins to slightly thicken Sprinkle reserved cheese on top. Place cover on top for 1-2 minutes to melt the final cheese addition and serve at once.