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Kalyn's Kitchen

Low-Carb Green Chile Chicken Enchilada Casserole

Low-Carb 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 Casserole Recipes to find more recipes like this one.

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Low-Carb Green Chile Chicken Enchilada Casserole found on KalynsKitchen.com

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.

preparing filling for Low-Carb Green Chile Chicken Enchilada Casserole found on KalynsKitchen.com

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.

rolling enchiladas for Low-Carb Green Chile Chicken Enchilada Casserole found on KalynsKitchen.com

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.

assembling casserole for Low-Carb Green Chile Chicken Enchilada Casserole found on KalynsKitchen.com

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.

Low-Carb Green Chile Chicken Enchilada Casserole found on KalynsKitchen.com

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

This Low-Carb Green Chile Chicken Enchilada Casserole is perfect for a comforting and delicious meal.


  • 2 cans (15 oz.) Green Chile Enchilada Sauce, simmered to reduce to 2 cups. Check the carb count on the brand you find if that’s important to you; see note for the brand I used.)
  • 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; see note for the tortillas I used.


  1. 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.)
  2. Let sauce cool a few minutes, then whisk in the softened cream cheese and sour cream.
  3. 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.
  4. 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.)
  5. Remove chicken, drain, and let it cool; then cut into small pieces.
  6. 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.)
  7. 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.
  8. 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.
  9. Spread 1/2 cup of sauce across the bottom of the casserole dish; then lay the enchiladas in a single layer in the dish.
  10. Top enchiladas with the remaining sauce, the remaining 1/2 cup Mexican Blend Cheese, and the 1/2 cup grated Mozzarella cheese.
  11. Bake 30-40 minutes, or until the enchiladas are bubbling and cheese is starting to slightly brown on top.
  12. Serve hot.
  13. This freezes well can be thawed and reheated in a microwave or toaster oven.


I used Hatch Green Chile Enchilada Sauce and Mission Carb Balance Whole Wheat Tortillas.)

This 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.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Green Chile Chicken Enchilada 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 Diet Type Index 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 Calorie Count, 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.

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7 comments on “Low-Carb Green Chile Chicken Enchilada Casserole”

  1. Can these be frozen and then reheated?

    • Yes, it says at the end of the recipe “This freezes well can be thawed and reheated in a microwave or toaster oven.” I do think the tortillas are softer when it’s been frozen and reheated, but still pretty good.

  2. I managed to get the calorie count per enchilada to 285 and 5g net carbs. The main thing that I think reduced the carb count was that I used Mama Lupe's low carb tortillas that are bigger than the mission tortillas but have 3g net carbs per tortilla. I also used Baker's Reserve Philadelphia cream cheese which is 1g carb per oz. instead of the usual 2g. The enchilada sauce that I used was the Las Palmas Green Chile Enchilada sauce that has 3g carbs per 1/4 cup or 14g carbs for 28oz. I imported your recipe and just changed it to the ingredients that I had on hand (mostly Great Value stuff) on MFP here http://www.myfitnesspal.com/recipe/view/273947567320877. I had to know the exact values since I'm on keto! They were absolutely delicious and very filling, I will be making this again very soon!

  3. Lydia, the Hatch chiles are really good but I think there are a lot of good brands of green chile enchilada sauce. Hope you enjoy!

  4. I wish we could get Hatch green chile products here on the east coast. I always keep a few cans of enchilada sauce in my pantry, and now I know just what I'll do with them.

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