web analytics

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.

Click here to PIN Green Chile and Chicken Mock Enchilada Casserole!

Watch the video to see if you might like to make
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]

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

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

  1. Hi Kalyn,
    I'm pretty sure this was the recipe I was thinking of when I wrote you a couple of weeks ago about using whole chiles vs diced in a chicken or beef casserole. Thanks for posting! I'll be sure to save this in my recipe database so I can make it again!

  2. Carol, it couldn't have been, because I just created this recipe about a week ago. I do have a recipe that uses green chile enchilada sauce with chicken and pinto beans; maybe you're thinking of that Layered Mexican Casserole? They are similar, but this is much lower in carbs.

  3. Oh well. Guess I'm losing my mind 🙂 It looks really yummy, and I'm definitely saving this recipe!!

  4. Be still my heart, my enchilada loving family is going to flip over this one. I've never thought about using the chiles whole like this. It would also make an awesome hot dip with the chiles chopped up! (Yes, I know, dips are pathways to carb flled tortilla chips… but I've been known to dip my vegetables too!) Thanks!

  5. Mary, so glad you like it. I love the whole green chiles; so useful and tasty. And what a great idea to make this into a dip. But very tempting!

  6. Kalyn, this sounds delicious, what a great idea to use the chiles in place of tortillas, that alone makes the dish so much lighter! I love enchiladas but always feel too full after having some, no matter how much of a portion control approach I take.

    Great recipe!

  7. Thanks Sally, glad you like it!

  8. I'm off to the market to look for that enchilada sauce (the selection here in the Northeast is very limited) and some nice whole green chiles, too. I know this dish would be popular in my house.

  9. Lydia, don't know if you have any Mexican markets, but that would be a good place to find it.

  10. Love the idea of using roasted peppers instead of tortillas for a low carb version. I just made chicken enchiladas for my kids last week and they devoured them. Made the enchilada sauce from scratch but it was a red one. This reminds me a little of chile rellenos

  11. My Family loves recipes with a hint to the Mexican kitchen. (Layered Mexican Casserole – was a hit!) We sure will try this and since I have to go shopping today, I'll look, if they have everything. Will let you know, how they like it.
    As always your ideas help me to cook low carb meals for my husband – Thanks

  12. Jeanette, definitely some of the same flavors as chile rellenos!

  13. This is perfect for tonight. (My husband decided to go back on Phase One, and I'm trying to be supportive.) I have some leftover chicken breasts and I was trying to find a new recipe to use them. Yea, Kalyn comes through again.

  14. So glad my timing worked out for you! And good for your husband; I am gearing up to do it again myself!

  15. Glad the recipes are helpful for you!

  16. THIS LOOKS GOOD! AND IT'S ONLY 9AM. Oops, caps. Thanks K! this is yet another stellar recipe. I have a stack of printed recipes in my kitchen and I think 75% of them are Kalyn's.
    We make them again and again.
    We just had your black bean red chili again Sun, Mon, and Tues and we had your sumac sweet pot's Sat night. I could throw away all 400 of my cookbooks at this rate!

  17. So I am not the only one who has far too many cookbooks? So glad you're enjoying the recipes!

  18. This looks amazing! Great job

  19. You suggest using low fat dairy products, but don't they have added sugar to bump up the flavor after removing the fat? As a diabetic the fat, sugar, flavor balance is hard to navigate, I don't find easy answers on which side of the equation to come down on. Any suggestions?
    I also have a large stack of printed out recipes, when are you going to publish a book, or have I somehow missed seeing it?

  20. Elizabeth I do read labels to choose which low-fat dairy to buy, as some have far more sugar than others. Of course, if there is too much sugar for you, you should use the product that works for your own needs.

    Sorry, but no plans to write a book. I would not rule it out, but cookbooks are a tremendous amount of work for not much return and right now I can barely keep up with the blog.

  21. Oh my word, I just made chicken enchiladas last night, but it wasn't carb friendly. It was so delicious, but this will be so much better for watching my weight. Thanks!

  22. Glad you like the idea, and this was really delicious.

  23. Recipe question: In the printed directions you say to reduce the sauce to 2 cups then put 1 1/2 cups of the sauce over the first layer and the rest (just 1/2 cup?)on the top layer. With the pictures you say put half the sauce over the first layer and the other half on the top (1 cup each). Which is it? Would love to make this for my wife and I tonight. Thanks.

  24. Both are correct. You reduce the sauce (from a can) to 2 cups, but then stir in 1/2 cup sour cream and 1/2 cup cream cheese for 3 cups total sauce. So when you're layering you put 1 1/2 cups (half the finished sauce) over the first layer and 1 1/2 cups (the other half of the finished sauce) over the second layer.

  25. Of course. Should have seen that. Thanks for the remedial math lesson.

  26. Do you freeze it before or after cooking?

  27. Hi Kayln,
    I am making this recipe tonight. It's only my husband and I. Can this recipe be cut completely in half or would you make other adjustments?
    Cheers
    Louise

  28. Ed, no worries!

    TR, I haven't tried freezing this before cooking but I have frozen leftovers and they reheated beautifully.

  29. Louise, we were writing comments at the same time! You can cut it in half and make a smaller version, but if you have freezer space I'd make the whole thing and freeze a couple of smaller casseroles or individual servings for another meal.

  30. Man, this was delicious!!!!! Mine was kind of soupy, should I have reduced it a bit longer? I didn't start it until 9pm (that's how we roll 'round here) and I reduced for 20 minutes then for another 10; it was kinda slow cuz if I turned up the gas, it started sticking. I have a bushel of roasted peppers in the freezer from last fall and this is an amazing way to use a bunch up at once!

  31. Glad you liked it; it did take a while for mine to reduce to 2 cups. I measure it to be sure it has reduced enough.

  32. Kalyn, I was very excited to try this recipe but I can't find the whole roasted green chiles anywhere. I live in NYC and have tried 5 different markets. Actually the green enchilada sauce is also scarce but figured I could substitute something else for that. Any suggestions regarding teh green chiles?

  33. Hi Kalyn,
    I'm in the northeast and having trouble finding the whole chili peppers here. Do you think I could use whole pepperoncini's or do you think that would be way too spicy?

  34. Meri NYC and A Carson, if you can't find the green chiles in a grocery store a Mexican or Latin American market might have them. I'm doubtful that pepperoncini I would be good in this.

  35. If anyone is having difficulty finding the ingredients locally, they are available on Amazon. Perhaps linking there will help fund this site, too.

  36. Mary, thanks for telling me that, will add the Amazon links for people who need them.

  37. This recipe is fantastic. I loved it.

  38. This looks so good … I was thinking about tortilla-free enchildas, and here it is.

    Is there any reason red sauce can't be substituted (just because that's what I have in the pantry)?

  39. Ann, as long as you liked red sauce with chicken I can't think of any reason it wouldn't work.

  40. Can I swap out the sour cream for greek yogurt? I have had issues with some recipes with the yogurt curdling…

  41. I don't know how that will work; I've never tried it that way. If you try, let us know how it turns out.

  42. Yum! This recipe is fantastic. I highly recommend it to anyone trying to eat low carb. My husband and mom, who don't eat low carb, enjoyed it too. It reminds me of my mom's chile rellano casserole recipe. Thanks for sharing !!! Definitely making it again!!

  43. Mel, so glad everyone enjoyed it!

  44. Love love love your blog.
    I added cooked salad shrimp to the chicken. I also simmered the chicken in a mexican tortilla flavored chicken broth for extra flavor. I also used cheese in my frig- low fat mozzarella amd low fat mexican blend. Your recipes are so versatile and adaptable to whatever I have on hand.

  45. Maggie, thanks for that nice feedback, and I love seeing how you adapted the recipe!

  46. Hi, I am planning on trying this tonight. Can you tell me about how much chicken you added? I know it says 4 skinless breasts, but not sure on the weight. Thanks

  47. Debbie, I didn't weigh them but most chicken breasts here (actually half a breast) are somewhere around 8 ounces. A little more or less won't matter for this recipe.

  48. Thanks so much! The ones that I have here are huge..almost 1 1/4 pounds each breast. I am thinking that may be too much.

  49. Debbie I don't know where you are, but in the U.S. what is called a "chicken breast" is really only 1/2 the breast. So I use 4 half breasts for this recipe. Sounds like two of yours would be enough.

  50. I am in Orlando. I get the chicken breasts from the Fresh Market.
    You are correct. 4 1/2 breasts equal about 2 pounds. It was just the wording that confused me. Thanks for all your help. Can't wait to try this tonight.

Leave a comment »