Green Chile and Chicken Mock Enchilada Casserole (VIDEO)
This Green Chile and Chicken Mock Enchilada Casserole is low-carb, low-glycemic, gluten-free (with gluten-free enchilada sauce), and South Beach Diet friendly, and this casserole has all the flavors you love in green chile chicken enchiladas, minus the carbs! Use the Diet-Type Index to find more recipes like this one.
(I’m spotlighting some of my favorite low-carb recipes along with the new ones for the first few weeks of January, and this favorite recipe for Green Chile and Chicken Mock Enchilada Casserole is something I’ve made over and over.)
This recipe for Green Chile and Chicken Mock Enchilada Casserole is Low-Carb and Gluten-Free, and I could tell from the beginning that this one was going to have a lot of fans. To make this low in carbs, 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 brand new product I found at my store.
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. I’ve even made this twice in a week; if you like that spicy green chile flavor, make sure you give this one a try!
Trim four boneless, skinless chicken breasts and then cut each one in half lengthwise.
Put the chicken breasts in a smallish pan, cover with water, and simmer over low heat until the chicken is cooked through.
Here’s an iPhone photo of the Gluten Free Hatch Chicken Enchilada Sauce that partly inspired this recipe. If you can’t find this, another gluten-free brand is La Victoria. You can use mild or medium enchilada sauce, but if you don’t like a lot of heat or you’re cooking for kids I would use mild.
Simmer the green chile enchilada sauce until it’s thickened and reduced to 2 cups.
As soon as the chicken is done, drain it in a colander and then remove to a cutting board to cool.
Put the colander back into the sink and drain the 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.
When it’s cool enough to handle, shred the chicken apart into bite-sized pieces.
When the enchilada sauce has reduced to 2 cups, turn off the heat and then whisk in the cream cheese and sour cream.
Spray a crockery or glass baking dish with non-stick spray and make a layer of green chiles.
Make a layer of chicken over the green chiles.
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.
This will keep in the fridge for several days and can be reheated in the microwave, and it also freezes well.
Green Chile and Chicken Mock Enchilada Casserole
- 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, but on the day I checked they didn’t have the gluten-free variety yet.)
- Whole Green Chilies, 27-Ounce Can
(I found Hatch Whole Green Chilies, 27-Ounce can 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
- 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.)
- 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.
- 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
- 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.)
- When the chicken is cool enough to handle, shred apart into bite-sized pieces.
- 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.
- 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.
- 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.All images and text ©
LowCarb 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 for any phase of the South Beach Diet and great for most other low-carb eating plans. 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 may 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.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, 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.
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