This Keto Green Chili Chicken Casserole is the perfect low carb dinner! With just over five grams of net carbs, you can rest easy knowing that this will be perfect for the keto diet and the whole family to enjoy.
When it comes to finding a low carb green chile chicken casserole, this is it. Anyone who has even been on a low carb diet knows that great flavor doesn't have to be compromised, and that is because of a great recipe like this. If you're ready to try a different way of eating, try this complete meal. All the flavor notes of your favorite enchilada recipe are here, without the extra carbs!
The best part is that there are more than enough leftovers for the next day, too! Keto recipes that also help with meal planning are a dream come true. Make sure to save this low carb chicken recipe for your next easy meal because it's perfect for busy nights!
Be sure to check out my Keto Pesto Chicken for another fast and easy chicken dish.
Butter - To cook the vegetables.
Chopped onion - You can use sweet or regular white onions.
Chopped celery - Clean and dice into bite-sized pieces.
Shredded chicken - Leftover chicken works great for this.
Monterey Jack cheese - Shredded!
Cheddar cheese - Shredded!
Green chilies - A small can will work.
Sour cream - You can also use plain Greek yogurt.
Heavy cream - Helps to add thickness to the texture.
Salt - To taste.
Pepper - To taste.
Granulated garlic - For flavor.
How to make Keto Green Chili Chicken Casserole
Step One: Preheat the oven to 325 degrees. Butter an 8x8 casserole dish.
Step Two: Add butter to a skillet on the stovetop over medium-high heat.
Add the onions and celery and cook for 5-7 minutes.
Reduce the heat to medium, and then add the heavy cream to the skillet. Make sure that you are stirring the entire time until the mixture has reduced by half. It should also be thick and creamy. Set it aside.
Step Three: In a large bowl (or right in the skillet), mix the cooked chicken and ½ cup of each of the following: cheese, chilies, sour cream, veggies, and seasonings. Mix well.
Step Four: Add the mixture to the prepared casserole dish.
And then top with the rest of the shredded cheese.
Step Five: Bake for 20-25 minutes or until bubbling.
Keep in mind that any variations that you add or do will change the calorie count and the net carbs.
Extra Creamy - If you want to add cream cheese to the mixture, it compliments the green chiles and the rest of the ingredients really well.
Chicken - Change the type of cooked chicken - Using chicken leftovers is perfect for this dish. You can use chicken breast, rotisserie chicken, chicken thighs, and any leftovers from chicken recipes that you've cooked. Just be sure that you remove any bones, etc. - prior to adding.
Cauliflower Rice - To give this a hearty texture, you can add cauliflower rice to this cheesy chicken dish. Just pour it in, and let the oven cook it up! This is based on my Green Chile Cauliflower Casserole!
Toppings - Fresh cilantro and an extra cup of cheese on top sound divine! If you want to add some spice, sprinkle a bit of cayenne pepper on top.
Beans - If you aren't doing keto you can try adding a can of black beans really helps with the Southwestern flavors!
Enchiladas - Take the filling and use it to fill low carb tortillas. Place them back in the casserole dish, top with Keto Enchilada Sauce, and you'll have green chile chicken enchiladas in no time!
Can I add low carb tortillas?
You can, as I mentioned above and as I do in my Keto Enchilada Casserole but an even better option might be to add the mixture to the tortillas after it has cooked! That way, some can enjoy it just like it is, while others can use the individual servings to pair with a soft tortilla base.
What pairs well with this delicious dinner?
For those eating low carb, a nice and easy option would be steamed veggies. For kids or adults who don't live the keto lifestyle, having an option for cooked Spanish rice is perfect, too.
What are good toppings to add to this chicken enchilada casserole?
I love pouring hot sauce on top! Also, cooking and adding a fried egg on top is a great way to boost the protein! Of course, any leftover green chilis can be placed on top as well.
How do I store leftovers?
Let the casserole cool completely, and then store it in the fridge in an airtight container. You need to have a locking lid so that it stays fresh. This should keep it good for 2-3 days.
To reheat, warm it back up in the oven until it is heated all the way, or add a portion to a microwave-safe bowl or plate and heat that way.
- 2 tablespoon butter
- ¾ cup chopped onion
- ¾ cup chopped celery
- 4 cups shredded chicken
- 1 cup shredded Monterrey Jack cheese
- 1 cup shredded sharp cheddar
- 4 oz canned green chiles drained
- ½ cup sour cream full fat
- ½ cup heavy cream
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon granulated garlic
- Preheat oven to 350 degrees. Butter or grease an 8x8 pan and set aside.
- Melt butter in a medium skillet over medium-high heat. Add the celery and onions. Cook for 5-7 minutes or until tender. Turn down heat to medium and add cream to the pan and stir constantly and reduce by half, until thick and creamy and set aside.
- In a large bowl combine the chicken, ½ cup of each cheese, chiles, sour cream, veggie mixture, and seasonings and stir till incorporated. Spread the mixture evenly in the prepared pan and top with the remaining cheese.
- Bake for 20-25 minutes or until hot and bubbly.
Boy, Oh Boy! I can't wait to try this recipe. Just made your Chicken Bacon Ranch casserole yesterday. It's a family favorite! Thank you for coming up with such scrumptious ideas.