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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! 

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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 found on KalynsKitchen.com

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!


  • 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


  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.


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.

If you look for Green Chile Enchilada Sauce that's low in carbs this can be more low-carb than what's shown in the nutritional information.

This recipe created by Kalyn and Jake.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 309Total Fat: 17gSaturated Fat: 8.7gUnsaturated Fat: 5.8gCholesterol: 96mgSodium: 344mgCarbohydrates: 13gFiber: 1.8gSugar: 7.7gProtein: 28g

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 Casserole Recipes to 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.

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

  1. 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! 

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

  3. ”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 !!

  4. Crazy delicious!!!

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

  6. 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.

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

  8. 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!

  9. 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!

  10. 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?

  11. 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!

  12. 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!!

  13. 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.

  14. 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.

  15. 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!

  16. 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!

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

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

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

  20. 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!