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.
Watch the video to see if you might like to make
Green Chile and Chicken Mock Enchilada Casserole!
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.)
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.
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.
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.
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
- 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, see notes
- Whole Green Chilies, 27-Ounce Can (see notes)
- 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.
If you need gluten-free enchilada sauce, look for Hatch Gluten Free or La Victoria brand. I found Green Chile Enchilada Sauce at Amazon.com if you have a hard time finding it. I also found the 27 oz. can of whole roasted green chiles at Amazon.com, but they are more expensive that way.
This recipe created by Kalyn and Jake.
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:
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