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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: 269Total Fat: 16gSaturated Fat: 9gUnsaturated Fat: 6gCholesterol: 96mgSodium: 335mgCarbohydrates: 14gProtein: 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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    184 Comments on “Green Chile and Chicken Mock Enchilada Casserole (VIDEO)”

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

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

  3. 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)?

  4. This recipe is fantastic. I loved it.

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

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

  7. 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.

  8. 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?

  9. 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?

  10. 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.

  11. 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!

  12. 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.

  13. Ed, no worries!

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

  14. 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

  15. Do you freeze it before or after cooking?

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

  17. 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.

  18. 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.

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

  20. 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!