Low-Carb Green Chile Chicken Enchilada Casserole
This delicious Green Chile Chicken Enchilada Casserole has low-carb tortillas and no canned soup in sight for a casserole that’s also low-glycemic and South Beach Diet friendly! And it’s mainly the low-carb tortillas that make this a low-carb recipe, so if you don’t care about that use any tortillas you’d like! Use the Diet-Type Index to find more recipes like this one.
Years ago my nephew Jake and I made a canned soup version of Green Chile Chicken Enchilada Casserole when I was visiting my sister and her family in central Utah. Fast forward to the present time when Jake is living in Salt Lake and coming to cook with me every other week, and we both still talk about how totally comforting and delicious those green chile chicken enchiladas were. So I set out to create a Low-Carb Green Chile Chicken Enchilada Casserole that would be healthy enough to share on Kalyn’s Kitchen and after quite a few tries we ended up with this delicious result.
Maybe I should have called this Lower-Carb Green Chile Chicken Enchilada Casserole, because these enchiladas do have some carbs, but using low-carb tortillas, and choosing lower-carb ingredients brought the count down to about 15 carbs for one enchilada, which is pretty low-carb for a dish of this type.
Simmer the chicken in seasoned stock. Simmer two cans of green chile enchilada sauce until it’s reduced to 2 cups. (I used Hatch Green Chile Enchilada Sauce, but there are many good brands. Check the carb count if that’s important to you.) When the sauce has reduced and cooled a little, whisk in the cream cheese and sour cream. Cut the chicken into small pieces.
I used Mission Carb Balance Whole Wheat Tortillas. Put chicken into a bowl and mix in 1 1/2 cups of the sauce mixture and 1 cup of the cheese. Divide the chicken mixture among the 8 tortillas, and roll up enchilada style.
Spray the casserole dish with non-stick spray and spread a layer of sauce on the bottom. Put the rolled enchiladas in a single layer in the dish and top with remaining sauce and cheese. Bake 375F/190C for 30-40 minutes, or until the casserole is bubbling and cheese is lightly browned on top.
More Low Carb Dinners You Might Like:
Index for Low Carb Recipes ~ Slow Cooker or Pressure Cooker
Loaded Nacho Meatballs ~ I Breathe I’m Hungry
Ground Turkey Low-Carb Enchilada Casserole with Red and Green Chiles ~ Kalyn’s 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!
Low-Carb Green Chile Chicken Enchilada Casserole
(Makes 8 servings; recipe created by Kalyn and Jake with memories of canned soup chicken enchilada casserole from the past and as a more-indulgent version of Green Chile and Chicken Mock Enchilada Casserole.)
2 cans (15 oz.) Green Chile Enchilada Sauce, simmered to reduce to 2 cups (I used Hatch Green Chile Enchilada Sauce. Check the carb count on the brand you find if that’s important to you.)
4 boneless skinless chicken breasts
2 cups chicken stock or canned chicken broth + a little water (for simmering chicken)
1 tsp. poultry seasoning (for simmering chicken)
4 oz. softened cream cheese (You can use light cream cheese, but it has more carbs.)
1/2 cup sour cream (You can use light sour cream but it has more carbs.)
1 1/2 cups Four Cheese Mexican Blend grated cheese
1/2 cup grated low-fat Mozzarella cheese
8 burrito-size low-carb whole wheat flour tortillas (I used Mission Carb Balance Whole Wheat Tortillas which have 6 carbs each)
Put the enchilada sauce into a small non-stick saucepan and simmer on low until it’s reduced to 2 cups, stirring occasionally. (This will take 40-45 minutes.) Let sauce cool a few minutes, then whisk in the softened cream cheese and sour cream.
While the sauce is reducing trim the chicken breasts and cut lengthwise into 3 or 4 strips, depending on how big each piece of chicken is. Put the chicken breasts into a small pan with about 2 cups chicken stock (or 1 can chicken broth), the poultry seasoning, and enough water to cover the chicken and simmer on very low heat until chicken is barely cooked through, about 15 minutes. (I use a Wire Mesh Fat Skimmer to remove the scum that accumulates as chicken cooks in water, but you can rinse it off as well.) Remove chicken, drain, and let it cool; then cut into small pieces.
Preheat oven to 375F/190C. Spray a 10″ x 12″ glass or crockery casserole dish with olive oil or nonstick spray. (The 8 enchiladas fit perfectly into that size, but if you have something similar you can make it work.)
Put the diced chicken in a bowl and gently mix in 1 1/2 cups of the sauce mixture and 1 cup of the grated Mexican Blend cheese. Divide the mixture among the 8 flour tortillas, spreading a line of chicken/sauce mixture down the center and then rolling the tortilla around it. Spread 1/2 cup of sauce across the bottom of the casserole dish; then lay the enchiladas in a single layer in the dish. Top enchiladas with the remaining sauce, the remaining 1/2 cup Mexican Blend Cheese, and the 1/2 cup grated Mozzarella cheese.
Bake 30-40 minutes, or until the enchiladas are bubbling and cheese is starting to slightly brown on top. Serve hot. This freezes well can be thawed and reheated in a microwave or toaster oven.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This casserole has plenty of low-glycemic and low-carb ingredients like chicken, cheese, cream cheese, and sour cream, but even with low-carb tortillas it’s still calorie dense and probably best for Phase 3 for the South Beach Diet, or maybe an occasional treat for Phase 2. It could be eaten for other low-carb diets if you’re not severely limiting carbs; I am estimating the enchiladas have about 15 carbs each.
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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