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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 much lower in carbs than traditional Green Chile Chicken Enchiladas! 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.


Low-Carb Green Chile Chicken Enchilada Casserole process shots collage

How to make Low-Carb Green Chile Chicken Enchilada Casserole:

(Scroll down for complete printable recipe including nutritional information.)

  1. Trim the chicken breasts and cut each one into 3 or 4 strips. Simmer the chicken in seasoned stock. 
  2. 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. 
  3. When the sauce has reduced and cooled a little, whisk in the cream cheese and sour cream. 
  4. When it’s cool enough to handle, shred or cut the chicken into small pieces.
  5. Put chicken into a bowl and mix in 1 1/2 cups of the sauce mixture and 1 cup of the cheese. 
  6. Divide the chicken mixture among the 8 tortillas, and roll up enchilada style. I used Mission Carb Balance Whole Wheat Tortillas with only 5 net carbs per tortilla. 
  7. Spray the casserole dish with non-stick spray and spread a layer of sauce on the bottom. 
  8. Put the rolled enchiladas in a single layer in the dish and top with remaining sauce and cheese. 
  9. 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 Mexican Food:

25+ Healthy Low-Carb Mexican Food Dinners
Ten Low-Carb Mexican Food Favorites You’ll Make Over and Over

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

Low-Carb Green Chile Chicken Enchilada Casserole

Yield 8 servings
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes

This Low-Carb Green Chile Chicken Enchilada Casserole is perfect for a comforting and delicious meal, and this is much lower in carbs than traditional Green Chile Chicken Enchiladas.

Ingredients

  • 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 burrito-size low-carb whole wheat flour tortillas (see notes)

Instructions

  1. Trim the chicken breasts and cut lengthwise into 3 or 4 strips, depending on how big each piece of chicken is.
  2. 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.
  3. 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.)
  4. Let sauce cool a few minutes, then whisk in the softened cream cheese and sour cream.
  5. Cut or shred the chicken 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. Serve hot.
  12. This freezes well can be thawed and reheated in a microwave or toaster oven.

Notes

I used Hatch Green Chile Enchilada Sauce (affiliate link) and Mission Carb Balance Whole Wheat Tortillas. Check the carb count on the brand you find if that’s important to you. You can also 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.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 462 Total Fat: 23g Saturated Fat: 12g Unsaturated Fat: 8g Cholesterol: 101mg Sodium: 1142mg Carbohydrates: 14.7g Net Carbohydrates: 0g Sugar: 7g Sugar Alcohols: 0g Protein: 33g
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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

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 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.

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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. 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.