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Low Carb Chicken Enchilada Casserole with Green Chiles Recipe

Prep Time

30 minutes

Total Time

90 minutes

Yield

8
servings

Ingredients

  • 3 cups chicken broth
  • 1½ pound boneless chicken (thighs or breast)
  • 2 cups fresh or canned roasted green chiles
  • 1 cup sour cream
  • 2 cups Monterey Jack or Pepper Jack cheese, shredded
  • ½ cup diced onion
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1 cup fresh cilantro (chopped)

Nutrition Info Per Serving

Serving Size

1 cup

Carbohydrates

7
g

Protein

25
g

Fat

22
g

Calories

303

When you need to revamp your dinner menu, turn to this delicious recipe for low carb chicken enchilada casserole. With just a few ingredients, you can vary your normal routine with this tasty chicken enchilada casserole, complete with green chiles. Furthermore, it is a ideal choice for a diabetes-friendly lifestyle.

Instructions

  1. Preheat the oven to 400 degrees.
  2. Add the chicken broth to a large pot over high heat. Bring to a boil.
  3. Reduce the heat to a simmer. Add the chicken thighs or breasts and cook for 12 minutes.
  4. Remove the chicken and set aside to cool. Once cooled, shred the chicken into bite-sized pieces and transfer to a large bowl.
  5. Add the green chilies, sour cream, Monterey Jack cheese, onion, garlic, salt, black pepper, cayenne pepper, and olive oil to the chicken and mix thoroughly to combine.
  6. Transfer the chicken mixture to a large baking dish and sprinkle the cilantro liberally on top of the chicken mixture.
  7. Cook for 15-20 minutes in the oven or until golden brown.
  8. Remove from oven and cool for 5 minutes before serving.