Cream cheese, salsa, and other south of the border ingredients come together to make a creamy sauce with great Tex-Mex flavor. Just toss cooked chicken and zoodles in it and you've got a great, quick meal in less than 10 minutes.
Course Low Carb Main
Cuisine Mexican
Keyword chicken, noodles, tex-mex
Prep Time 2 minutesminutes
Cook Time 5 minutesminutes
Total Time 7 minutesminutes
Servings 1
Calories 362kcal
Author Katherine Peters
Ingredients
1tablespoonolive oil or butterfor sauteing
2.6ounceszucchini spirals"zoodles" commercial or homemade
3ouncescooked chicken breastshredded
2tablespoonssalsa
1ouncecream cheese
1/4teaspooncumin1/8 to 1/4 teaspoon depending on how much you like cumin
1ounceMexican blend cheeseshredded
1tablespooncilantrochopped fine
1/2ouncecojita cheese
Instructions
Heat the oil or butter in a small saute pan until sizzling.
Saute for 3 to 5 minutes, or until the zoodles are cooked to your liking. If you are making them for meal prep just partially cook them since they'll cook more when you warm up your dish.
Meanwhile heat the cream cheese and salsa in the microwave for a few seconds until the mixture can be stirred together into a sauce.
Stir in the cumin. Taste and adjust seasoning adding more cumin, salt, or pepper as desired. A tiny pinch of smoked paprika gives a little smoky flavor if you have some around.
Add the sauce (there will only be about 3 tablespoons - if that) to the zoodles and toss to coat.
Stir in the Mexican blend cheese and cilantro.
Serve with Cojita cheese crumbled on the top.
Notes
Spaghetti squash may be substituted for the zoodles. Change the carb count accordingly.