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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.

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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 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, 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

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.

Notes:

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.

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

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

  1. I have looked around town for two weeks and could not find whole green chiles, except for the very small 4 oz. cans. SO, I decided to use the closest thing I could find-green bell peppers. I split them in half, cut the crowns, removed the seeds and par boiled them. They worked great, and tasted oh so yum! I'm sure the chiles would have been even better, but just wanted to put this out there in case someone else has the same trouble finding chiles! Thanks so much for the great Recipe!

  2. Great idea; thanks for sharing!

  3. Thank you, Kalyn! This was YUMMY! Mine was a little soupier than I wanted but I'm sure it was because I didn't simmer the green sauce long enough 🙂 It's a keeper!

  4. Tara, so glad you enjoyed!

  5. So I live in New Mexico and I have been on the lookout for a "lighter" version of chicken enchiladas. Hatch, New Mexico is actually where this sauce comes from- aka the Chili capitol of the world. Nothing beats the spicy, roasted flavor of a green chili. Alot of people don't really know what it is (and no, eating the stuff from cans doesn't count!) anyways, I hate oiling tortillas not to mention how heavy this dish usually is. I can't wait to try it!!!

  6. Hi Ashley,
    My parents actually lived in New Mexico at one time, so I know about the Hatch chiles, and yes they are amazing. Hope you enjoy!

  7. Hello!
    I was wondering if I had to use canned chiles, or if I could use fresh? My husband can't tolerate much spice and I was thinking of using something more like a banana pepper to try and keep it sweeter. I don't think I've ever used canned peppers of any sort so I really don't know how spicy they are.

  8. The anaheim chiles used in this are just moderately spicy, but definitely a little bit of heat. I'm not sure how it would work with fresh chiles. I think you'd want to roast them and peel off the skins, unless you know a type of chile that has a really soft skin. Love to hear how it turns out if you try it. Someone above (in the comments) made it with parboiled green bell peppers and reported it was good that way.

  9. Cannot wait to try this!! Could you use pepper jack instead of the mozzrella ?

  10. Nanci, I don't see why not.

  11. Well I spent half of the day today looking for whole green chiles I went to every market semi close to me. Do you think I found them NO and my mouth is watering to make this casserole!!!!!!!

  12. Nanci; there's always Amazon.com. Don't know what else to suggest.

  13. I switched out the sour cream for greek yogurt and it worked great! (Sometimes yogurt curdles, but not with this recipe)

  14. Ezra, thanks; good to know!

  15. I made this a couple nights ago and it was so good. The leftovers are great too. Great idea to cook down the green sauce to thicken!!

    Everything I have made from your site has been wonderful. I can always count on this place for good eats!!

  16. Thanks, so nice of you!

  17. I live in a decent-sized area and checked two grocery stores' Hispanic sections, but couldn't find the canned peppers. Since I really wanted to try this recipe, I bought about 10 Poblano peppers and roasted/peeled them. The casserole is in the oven baking now and looks delicious! Can't wait to try and will report back…

  18. Shannon I'd love to hear how that works. I love Poblanos and I bet they're delicious in this.

  19. My gosh… This is so delicious! Besides the Poblanos, which are amazing, the only things I did different is: didn't quite reduce the sauce by half bc I was impatient AND my chicken was on the dry side after shredding, and I used 4 cheese Mexican blend. I will totally make this again. Seems like a splurge but it's not!

  20. Shannon, so glad you enjoyed it! In my huge extended family even the non low-carb eaters will ask me to make this one!

  21. I have a friend that doesn't like chicken. Can this be made using beef or pork?
    Thanks. Donna

  22. I thought this would be an easy and tasty recipe to tackle on a Sunday afternoon to make meals for the rest of the week. I was sorely mistaken. I wasted the entire day and tons of gas by going to 7 different stores (including 4 Hispanic markets) and I did not find these green chiles. I'm too exhausted and frustrated to consider going out again so I guess I'm winging it for dinner and replanning my entire weekly menu. Can you please update the recipe to include the alternatives people have listed in the comments (parboiled green pepper, roasted poblano, etc) so that they don't waste countless hours searching for a special ingredient that isn't sold in their region?

    For me, the green enchilada sauce was easy to find in every store I went to so it's not that I don't have access to Hispanic ingredients. My regular grocery store had it in multiple brands and sizes. However, these chiles aren't sold in the entire US.

    • I'm sorry this was such a frustrating experience for you. The large cans of green chiles are readily available in stores here in Utah, and I did have a link in the post for where to order them from Amazon.com.

  23. My family loved this. Thanks for the yummy dinner!

  24. Making this tonight! Using red enchilada sauce as I didn't spend much time looking for green, but the canned whole chiles were easy to find at Walmart 🙂

  25. Love this recipe! It always turns out a little "goopy" for me, but my solution is to cook up a big pan of roasted veggies as a side dish and we dunk them in the enchilada goop for an extra tasty treat!

  26. This is sooo yummy! The only thing i changed from the basic recipe was i used a shredded mexican cheese blend because i already had it on hand. Also after i pulled it out of the oven while it cooled i sprinkled green onions and cilantro over the top. So so good The first time i ate it plain as is and when i heated up left overs later i tried a few different things to top it, olives, shredded lettuce, tomatoes, black beans, sour cream. I'm recovering from surgery so i wanted something i could just heat up as i got hungry and with the different toppings i don't feel like i'm eating the exact same thing every time. So so good. Been low carbing for quite a while and mexican foods is one of those things i feel like i so rarely get to have anymore. This had those flavors but also added a level of comfort food without all the carbs. Thanks so much for this recipe. It will be made many more times

  27. Found this recipe sitting in the grocery store parking lot googling "low carb casserole" :)…..My husband and I loved this, thanks for the recipe!

  28. My boyfriend wrote down the ingridents for me and forgot to mention WHOLE green chilis! I used chopped…its cooking right now, I imagine it will be pretty soupy but still very tasty I hope?!

  29. Anyone know how many servings and the carb count on this? Or did I overlook it?

  30. Thank you for sharing your delicious recipes! This was FANTASTIC and one of my new favorites! Sharing it with my friends and family!

  31. Made this tonight! It was amazing! I found the Hatch green chili sauce (which was already a favorite) at a local grocery store but no luck with the chilies so I picked up some raw chilies and roasted them myself! It was easy! Thanks for the great recipe!

  32. I made this today and it was amazing! Thanks for the great recipe! I look forward to trying some of the other ones!

  33. I am a HUGE fan of green chiles. I make something similar, and will be trying YOUR recipe next!

  34. I made this and its fantastic. We are definitely putting it on the rotation! Thanks! ~ Crissy

  35. I used roasted Anaheim chilies instead of canned and used Monterey Jack Cheese instead of Mozzarella. Its came out SOOOO GOOOOD. My husband said he could eat it every day! I plan on using whole N.M. hatch chili's when the deliveries to California come next month. Has anyone calculated the carbs yet? Calorie Count didn't like my entry I guess. Thank you for this recipe. High recommended whether eating low carb or not.

    • So glad you enjoyed it! I love that you made it with fresh roasted chiles; that has to be better. Sorry but I don't know the carbs and it seems like Yummly doesn't have it either. This is why I don't try to calculate carbs for the site; too hard to get it right!

  36. I know this is an older recipe, but I thought I'd drop you a line and tell you it's one of my favorites, I've made it again and again! Tonight I was making 2 smaller casseroles and ran out of green chilis. I thinly sliced up a yellow zucchini/squash for one layer. It was delicious!! (Since I'm not good at following directions I also added black beans and a little bit of corn, but I know that increases the carbs!). Thanks for all your recipes.

    • So glad you have been enjoying the recipe! And I love the idea of layering this mixture with yellow squash or zucchini; I think you might have inspired a new recipe with that idea!

  37. Hi Kalyn. This is one of my favorite recipes! I am planning on making this and freezing in small portions for a friend. Can you tell me how long it will take to reheat in the oven and what temperature you use? Thank you so much for a wonderful recipe!

    • So glad you have enjoyed the recipe! I've only used the microwave to reheat this, but if it's thawed completely but still cold from the fridge I'd reheat covered with foil in a 350 oven for about 15 minutes, then check to see if it's as hot as you'd like it. I'm only guessing, so it might take a bit longer.

  38. YUM. Fantastic. So easy and delicious. My beau and I had it 2 nights in a row and convinced ourselves to freeze the other half for 2 more dinners. He is not doing low carb and he mentioned that this recipe is a keeper. Thank you so much.

  39. This one is a big hit! SO delicious. I followed the recipe to the letter except for using pepper-jack cheese. We like our food fairly spicy so it was perfect. Thank you!!

  40. In southwestern Ontario, on Lake Erie, there is a largish population of 'Mexican Menonites', so there is a well stocked store which carries one brand of canned green chilies–$8.50 cdn–I thought was costly but I see that I am very fortunate. I realize about the carbs, but I'd love to add a layer or 2 of tortillas (we even have locally made)–read a couple of mexican layered casserole recipes to try to figure out where they could go–any suggestions??–no, I cannot add beans. Plan to make a smallish casserole for myself, & freeze the chilis in portions for future 1-2 serving casseroles. (No friends that like spicy foods)

    • I am not an expert on how to add more carbs, lol, but if you want to add some tortillas I would make them the bottom layer (under the chiles) in each layer. Hope that works for you!

  41. I just made this, and can't believe how scruptious it is AND it didn't kick me off Phase 1!! Hubby gives a second YES! vote too. WOW!! I had trouble finding the canned whole chilies in the store. Do you think I could use fresh poblano peppers, blacken them, and use them in the recipe?

  42. This is seriously yummy Kalyn! I used fresh roasted chilies from the Farmer's Market and a Mexican cheese blend, otherwise exactly as directed. My wife loved it too!

  43. This is one of my favorite recipes and when we're taking a break from low carb we still use it by layering in a can of black beans and corn. So good!

  44. This was a great recipe. I only had red enchilada sauce on hand so that is what I used. Turned out great. Thank you!

  45. This is a good recipe but I don’t understand how it’s low carb when using “light” ingredients like, low fat cream cheese, sour cream, milk and cheese. Low fat foods actually have a lot more carbs than whole fat versions. Many low fat or light foods have a lot of added sugar which is definitely not part of a low carb diet. To make this a truly low carb recipe you would use regular cream cheese, cream not low fat milk, full fat sour cream and cheese. Not only will it be even more delicious but very satisfying and appropriate  for anyone on a Keto or low carb diet .

    • I developed the recipe when I was transitioning from South Beach which recommends low-fat dairy. Obviously you can use whatever dairy products you prefer, so I will change the recipe to reflect that. Thanks for catching it.

  46. just curious if you can use Monterrey jack cheese instead of the mozzarella has anyone tried that?

  47. Crazy delicious!!!

  48. ”This is a fantastic dish!! It gets better on days 2&3.  I will be making this even when we are not on South Beach. Thank you !!

  49. The recipe says 4 chicken breasts.  Approximately how much total weight in chicken?

  50. I made this for dinner last night and WOW! So good! I loved the flavors and it reminded me exactly of green chili enchiladas. I added fresh mushrooms, cilantro and green onions (because that’s what I usually put in my regular enchiladas) and the flavor was incredible. The whole green chili’s were in the Mexican section at my Walmart. I’m in Idaho, so I don’t know if they just carry them west coast? Anyways, this recipe is a keeper. Thank you! 

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