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Green Chile and Chicken Mock Enchilada Casserole (VIDEO)

This Green Chile and Chicken Mock Enchilada Casserole is low-glycemic, gluten-free (with gluten-free enchilada sauce), and definitely lower in carbs than most enchilada casseroles, and it’s relatively South Beach Diet friendly with the right ingredients. This casserole has all the flavors you love in green chile chicken enchiladas, minus quite a few of the carbs! Use the Diet-Type Index to find more recipes like this one.

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Green Chile and Chicken Mock Enchilada Casserole!


Green Chile and Chicken Mock Enchilada Casserole found on KalynsKitchen.com

If you’re a Mexican food fan, you probably realize that Cinco de Mayo is coming up soon! Of course you probably also know that most Mexican food is definitely not low in carbs. But this creative recipe for Green Chile and Chicken Mock Enchilada Casserole is a lower-carb option than most enchilada casseroles of this type. I first made this recipe in 2014 and my family has been making it ever since, so I thought I’d update the post and feature it again to remind you what a perfect Cinco de Mayo dinner this would be!

When Jake and I came up with this idea of using roasted green chiles to replace the tortillas in a green chile and chicken mock enchilada casserole, I could tell from the beginning that the recipe was going to have a lot of fans. I replaced the tortillas with layers of mild roasted green chiles from a can, and also used Hatch Gluten Free Green Chile Enchilada sauce, a new product I found at my store. The finished casserole does have some carbs of course, so if you’re looking for extremely low-carb or Keto  recipes, this probably won’t work for you. But if you stick to the recommended serving size, this can be a nice carb-conscious dinner to have as a Cinco de Mayo treat!

When I first tested the recipe with Jake, we loved the flavors, and I shared some with my sister Pam and everyone in her family loved it too. If you don’t live in the west, the hardest thing about this recipe might be finding the big cans of roasted green chiles, but look in a Mexican grocer if you have one nearby. And if you’d like a simpler version of this recipe that’s also a bit lower in carbs, this Low-Carb Twice-Cooked Chicken with Green Chiles and Cheese has a lot of the same flavors!

(This recipe was featured in Ten Low-Carb Mexican Food Favorites You’ll Make Over and Over.)

Green Chile and Chicken Mock Enchilada Casserole found on KalynsKitchen.com

Trim chicken breasts and cut each one in half lengthwise. Put the chicken breasts in a pan, cover with water, and simmer over low heat until the chicken is cooked through. As soon as the chicken is done, drain it in a colander and remove to a cutting board to cool. When it’s cool enough to handle, shred the chicken apart into bite-sized pieces.

Simmer the green chile enchilada sauce until it’s thickened and reduced to 2 cups. (Look for the lowest sugar green chile enchilada sauce you can find. I used Gluten Free Hatch Green Chile Enchilada Sauce. If you can’t find this, another gluten-free brand is La Victoria Green Chile Enchilada Sauce. When the enchilada sauce has reduced to 2 cups, turn off the heat and then whisk in the cream cheese and sour cream.

Green Chile and Chicken Mock Enchilada Casserole found on KalynsKitchen.com

Put the colander back into the sink and drain the  27 oz. can of whole roasted green chiles. Then use your fingers to split each green chile and remove the seeds, making them into two equal piles so you can make two layers of chiles in the casserole. Spray a crockery or glass baking dish with non-stick spray and make a layer of green chiles. Make a layer of shredded chicken over the green chiles.

Green Chile and Chicken Mock Enchilada Casserole found on KalynsKitchen.com

Spread half the sauce over the chicken. And sprinkle half the cheese over the sauce. Make another layer each of whole roasted green chiles, chicken, sauce, and cheese.Bake uncovered at 375F/190C until the casserole is bubbling and the cheese on top is getting browned. Let cool about 5 minutes, then cut and eat while it’s hot.

Green Chile and Chicken Mock Enchilada Casserole found on KalynsKitchen.com

This will keep in the fridge for several days and can be reheated in the microwave, and it also freezes well.

More Tasty Dishes with Green Chiles:

Zucchini and Green Chile Breakfast Casserole ~ Kalyn’s Kitchen
Slow Cooker Green Chile Chicken ~ The Perfect Pantry
Bobbi’s Low-Carb Breakfast Casserole with Eggs, Cheese, and Green Chiles ~ Kalyn’s Kitchen
Green Chile Sour Cream Enchilada Chicken Breasts ~ Boulder Locavore
Slow Cooker (or Pressure Cooker) Green Chile Shredded Beef Cabbage Bowl ~ Kalyn’s Kitchen
Green Chile and Sausage Scrambled Eggs ~ Barefeet in the Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Green Chile and Chicken Mock Enchilada Casserole

Ingredients:

  • 4 boneless, skinless chicken breasts, trimmed and cut in half lengthwise into two pieces
  • 2 cans (15 oz.) mild or medium green chile enchilada sauce (If you need gluten-free, look for Hatch Gluten Free or La Victoria brand. I found Green Chile Enchilada Sauce at Amazon.com.)
  • Whole Green Chilies, 27-Ounce Can
    (I found the 27 oz. can of whole roasted green chiles at Amazon.com, but they are more expensive that way.)
  • 4 oz. cream cheese, room temperature
  • 1/2 cup sour cream
  • 2 cups grated mozzarella

Directions:

  1. Preheat oven to 375F/190 C.  Spray a 9-inch x 13-inch casserole dish with non-stick spray.  (I recommend using a glass or crockery casserole dish; any size that is close to that will work.)
  2. Trim visible fat and other undesirable parts from chicken breasts and cut each one in half lengthwise.  Put chicken into a small shallow pan, cover with water, and simmer over low heat until the chicken is done, about 15 minutes.  Drain chicken into a colander in the sink (you can rinse if there’s a lot of scum.)  Remove to cutting board to cool.
  3. Put the enchilada sauce into a small saucepan and simmer over low heat until the sauce has thickened and reduced to 2 cups, about 20 minutes.  (I’m not that good at eyeballing it, so I put it in a measuring cup to measure when I think it’s getting close.)  Turn off the heat and stir in the cream cheese and sour cream
  4. After you remove the chicken, drain the can of whole green chiles into the colander and let them drain for a few minutes.  Then one at a time, use your fingers to split the chiles open and remove the seeds, piling them into two piles so you can make two equal layers in the casserole.  (If chiles still seem wet, you can blot them with a paper towel, but I didn’t need to do that.)
  5. When the chicken is cool enough to handle, shred apart into bite-sized pieces.
  6. Layer half the green chiles into the bottom of the casserole dish, arranging them so the whole surface is covered as much as you can.  Over that make a layer of half the chicken, 1 1/2 cups of the sauce, and 1 cup of the grated cheese.  Make another layer each of green chiles, chicken, sauce, and cheese.
  7. Bake uncovered until the casserole is bubbling and cheese is melted and browning on top, about 40 minutes.  Let sit about 5 minutes before cutting.  Serve hot.
  8. This will keep in the fridge for several days and can be reheated in the microwave, and also freezes well.

This recipe created by Kalyn and Jake.

All images and text ©

Green Chile and Chicken Mock Enchilada Casserole found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Eliminating the tortillas and adding low-glycemic roasted green chiles makes Green Chile and Chicken Mock Enchilada Casserole a perfect dish as an occasional treat for any phase of the South Beach Diet and great for most other low-carb eating plans. Most brands of green chile enchilada sauce do have a very small amount of cornstarch as a thickener, so this isn’t suitable for people who are strictly following Keto or South Beach Diet Phase One, but the amount of carbs is still much lower than traditional enchiladas. It’s recommended to use low-fat cream cheese, sour cream, and cheese if you’re making this for South Beach. Other low-carb diets probably would prefer full-fat dairy.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Green Chile and Chicken Mock Enchilada Casserole [found on KalynsKitchen.com]

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147 comments on “Green Chile and Chicken Mock Enchilada Casserole (VIDEO)”

  1. Made this and froze it to make for dinner at a later time. I baked it tonight. The flavor is great, but it’s really watery/soupy. Your photos looked like it had some structure. I’m not a novice at cooking, so not sure why mine was more like a soup. I drained and dried the peppers before adding them, enchilada sauce took a long time (more than 20 minutes) to reduce and thicken. There is really nothing in the recipe that would give it more structure. I wondered about adding corn chips next time? I’d like to know what you do to get it where it looks like a slice of casserole and not a soup. Thanks.

    • I don’t think freezing and thawing will benefit this dish. The peppers and maybe the sour cream mixture will likely get watery when they’re thawed. I made it exactly as the recipe says and mine was thick and held together. This is meant to be a low-carb recipe so adding something like corn chips won’t work for me; you might try a layer of tortillas if you don’t care about it being low in carbs.

  2. I’ve made this many times, and it’s always a hit!

  3. Pingback: Weekly Rays of Sunshine # 272 | Recipes and Ramblings with the Tumbleweed Contessa

  4. I made the mock chicken enchiladas, which I have made and loved before. Of course this week, I was low on some of the required ingredients. So I made some substitutions that turned out very fabulous.  The recipe calls for a 15 ounce bottle of chili verde, (which last time my GF husband struggled with something in this recipe, which happens sometimes when I use  some pre-prepared food ), so I substituted 2 7oz cans of chopped green chili’s, and didn’t have to cook down.  For the chicken, I chopped up 4 cups of rotisserie chicken, for the cans of whole chili’s, I used 2 fresh green peppers and one Anaheim, chopped it up into 1/2 inch cubes, and used as called for in the layers. For the sour cream I used coconut milk.  I used the cream cheeze as written, but used a few more ounces. Then I layered into my greased crock pot, and turned on low, and had dinner after work, so yummy.  I know it sounds like I changed the whole thing, but that’s part of cooking, using what you have.   I love your blog, it has given me so many options as we have tried paleo, gluten free, and Keto recipes. Ps. I am a faithful friend of Pam. 🤠

    • Hi Nancy! I love it when people adapt a recipe to their own needs or what they have on hand! That’s exactly what I do myself when I use recipe, lol! And it sounds like you’re a good cook to know how to make it work. So glad you are enjoying the recipes. Any friend of Pam’s has to be someone I’d love to meet!

  5. Wow this had great flavor, will def make this again and again. I made it into two small foil pans and froze one for another dinner. I did add a little chedder to the mozzarella for this cause I felt like a Mexican dish needed some cheddar cheese. So very very good. Thank you for sharing.

  6. I made this delicious casserole and it tasted fantastic, but mine was soupy. The top layer of cheese browned off nicely but the insides were super gooey. Oh, it tasted fantastic but the insides seemed like they did not set properly. I went by the recipe except for one thing, I used half green sauce and half red sauce.Should it have cooked longer? What can I do to make it set up better?

    • Did you cook the sauce down as instructed? Maybe different brands of sauce have more water. Not cooking down the sauce long enough is the only thing I can think of that would make this too liquidy. The enchilada sauce should be quite thick when you add the other ingredients; maybe reduce it a bit more next time. Hope that helps! Glad you enjoyed the flavors.

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