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Kalyn's Kitchen

Green Chile and Chicken Mock Enchilada Casserole (VIDEO)

This Green Chile and Chicken Mock Enchilada Casserole has all the flavors you love in green chile chicken enchiladas, minus quite a few of the carbs! Use Casserole Recipes 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 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 enjoy when you’re craving Mexican food! 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. 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!

Where Can You Buy Big Cans of Roasted Green Chiles?

If you don’t live in the west, the hardest thing about this recipe might be finding the big cans of roasted green chiles. If you have a Mexican market near you, that’s the best place to get a good price on the big 27 oz. cans of whole green chiles that I love to use in recipes. But if that’s not an option you can get whole green chiles in a can at Amazon.com (affiliate link).

Green Chile and Chicken Mock Enchilada Casserole process shots collage

How to Make Green Chile and Chicken Mock Enchilada Casserole:

(Scroll down for complete printable recipe.)

  1. 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. 
  2. When it’s cool enough to handle, shred the chicken apart into bite-sized pieces.
  3. 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 (affiliate link). 
  4. When the enchilada sauce has reduced to 2 cups, turn off the heat and then whisk in the cream cheese and sour cream.
  5. Put the colander back into the sink and drain the  27 oz. can of whole roasted green chiles (affiliate link). 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.
  6. Spray a crockery or glass baking dish with non-stick spray and make a layer of green chiles.
  7. Make a layer of shredded chicken over the green chiles.
  8. Spread half the sauce over the chicken, then sprinkle half the cheese over the sauce.
  9. Make another layer each of whole roasted green chiles, chicken, sauce, and cheese.
  10. Bake uncovered at 375F/190C until the casserole is bubbling and the cheese on top is getting browned.
  11. 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 ~ 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

Green Chile and Chicken Mock Enchilada Casserole

Yield 8 servings
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

This Green Chile and Chicken Mock Enchilada Casserole has all the flavors you love in green chile chicken enchiladas, minus quite a few of the carbs!

Ingredients

  • 4 boneless, skinless chicken breasts, trimmed and cut in half lengthwise into two pieces
  • 2 15 oz. cans mild or medium green chile enchilada sauce (see notes)
  • 1 27 oz. can  whole roasted green chiles, (see notes)
  • 4 oz. cream cheese, room temperature
  • 1/2 cup sour cream
  • 2 cups grated mozzarella

Instructions

  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.
  3. Drain chicken into a colander in the sink (you can rinse if there's a lot of scum.)  Remove to cutting board to cool.
  4. 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.)
  5. Turn off the heat and stir in the cream cheese and sour cream
  6. 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.)
  7. When the chicken is cool enough to handle, shred apart into bite-sized pieces.
  8. 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.
  9. Over that make a layer of half the chicken, 1 1/2 cups of the sauce, and 1 cup of the grated cheese.
  10. Make another layer each of green chiles, chicken, sauce, and cheese.
  11. Bake uncovered until the casserole is bubbling and cheese is melted and browning on top, about 40 minutes.
  12. Let sit about 5 minutes before cutting.  Serve hot.
  13. This will keep in the fridge for several days and can be reheated in the microwave, and also freezes well.

Notes

If you need gluten-free enchilada sauce, look for Hatch Gluten Free or La Victoria brand. I found Green Chile Enchilada Sauce (affiliate link)at Amazon.com if you have a hard time finding it. I also found the 27 oz. can of whole roasted green chiles (affiliate link) at Amazon.com, but they are more expensive that way. This recipe created by Kalyn and Jake.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 269 Total Fat: 16g Saturated Fat: 9g Unsaturated Fat: 6g Cholesterol: 96mg Sodium: 335mg Carbohydrates: 14g Protein: 26g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!


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 most other low-carb eating plans or any phase of the South Beach Diet. Most brands of green chile enchilada sauce do have a 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. 

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.

Pinterest image of Green Chile and Chicken Mock Enchilada Casserole

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    178 Comments on “Green Chile and Chicken Mock Enchilada Casserole (VIDEO)”

  1. 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.

  2. 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?

  3. This looks amazing! Great job

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

  5. 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!

  6. Glad the recipes are helpful for you!

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

  8. 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.

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

  10. 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

  11. 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

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

  13. 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.

  14. Thanks Sally, glad you like it!

  15. 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!

  16. 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!

  17. 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!

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

  19. 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.

  20. 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!