Low-Carb Green Chile Chicken Enchilada Casserole
Low-Carb Green Chile Chicken Enchilada Casserole uses low-carb tortillas and no canned soup for a casserole that’s much lower in carbs! Check the net carbs to see if this works for you!
For this week’s Friday Favorites featured recipe, I’m sharing a comfort food dish, because we’re living through times when we all need comfort food once in a while, right? And if you want comfort food without completely going overboard on carbs, I bet this Low-Carb Green Chile Chicken Enchilada Casserole is going to be a hit. 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.
And this is one of those Denny Family Recipes that has good memories for me. Many 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. Of course that was delicious, but loaded with carbs!
Fast forward to a time when Jake was living in Salt Lake and coming to cook with me every other week, and we both still talked about how totally comforting and delicious those Chicken Enchiladas were. So we set out to create a low-carb version of 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 recipe. Hope you enjoy trying it!
Or check out Low-Carb Twice-Cooked Chicken with Green Chiles and Cheese if you want a dish with similar flavors but a lot less carbs! And if you’re also a fan of low-carb tortillas to expand your options for low-carb eating, here are my favorite recipes with low-carb tortillas.
What ingredients do you need for this recipe?
- Hatch Green Chile Enchilada Sauce, or other low-sugar green chile enchilada sauce
- boneless skinless chicken breasts
- chicken stock or canned chicken broth
- poultry seasoning
- cream cheese
- sour cream
- grated Four Cheese Mexican Blend cheese
- grated Mozzarella cheese
- Mission Carb Balance Whole Wheat Burrito Size Tortillas
How to make this recipe:
(Scroll down for complete printable recipe including nutritional information.)
- Trim the chicken breasts and cut each one into 3 or 4 strips. Simmer the chicken in seasoned stock.
- Simmer two cans of green chile enchilada sauce over low heat until it’s thickened and reduced to 2 cups. I used Hatch Green Chile Enchilada Sauce (affiliate link), 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.
- When it’s cool enough to handle, shred or cut the chicken into small pieces.
- 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. I used Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link) with only 5 net carbs per tortilla.
- 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 Mexican Food:
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!
- 2 15 oz. cans Green Chile Enchilada Sauce, simmered to reduce to 2 cups. (see notes)
- 4 boneless skinless chicken breasts
- 2 cups chicken stock (see notes)
- 1 tsp. poultry seasoning
- 4 oz. cream cheese
- 1/2 cup sour cream
- 1 1/2 cups grated Four Cheese Mexican Blend cheese
- 1/2 cup grated Mozzarella cheese
- 8 Mission Carb Balance Whole Wheat Burrito Size Tortillas (see notes)
- 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 and let it drain well until it's cool enough to handle.
- 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.
- Cut or shred the chicken 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.
I used Hatch Green Chile Enchilada Sauce (affiliate link) and Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link). Check the carb count on the brand you find if that’s important to you. You can use canned chicken broth + a little water for simmering chicken.
Nutritional information is based on the Enchilada Sauce I used and calculating as net carbs for the low-carb 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.
Amount Per Serving: Calories: 558Total Fat: 34gSaturated Fat: 17gUnsaturated Fat: 12.7gCholesterol: 134mgSodium: 634mgCarbohydrates: 43gFiber: 26.7gSugar: 8.2gProtein: 46g
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.
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; see the nutritional information which is based on net carbs from the low-carb tortillas I used.
Find More Recipes Like This One:
Use Casserole Recipes to 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.
Historical Notes for this Recipe:
This recipe that I created with my nephew Jake was first posted in October 2014. It was updated and improved April 2020.