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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
Chicken Enchilada Casserole with Green Chiles is a comforting dish that's perfect for a family dinner. This casserole combines chicken, roasted green chiles, and a creamy mixture of sour cream and cheese, all baked to golden perfection. With only 7 grams of carbs per serving, it's an excellent choice for anyone following a low-carb lifestyle. Whether you're meal prepping for the week or looking to impress guests, this recipe offers a nutritious option that supports metabolic health.
Instructions
- Preheat the oven to 400 degrees.
- Add the chicken broth to a large pot over high heat. Bring to a boil.
- Reduce the heat to a simmer. Add the chicken thighs or breasts and cook for 12 minutes.
- Remove the chicken and set aside to cool. Once cooled, shred the chicken into bite-sized pieces and transfer to a large bowl.
- 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.
- Transfer the chicken mixture to a large baking dish and sprinkle the cilantro liberally on top of the chicken mixture.
- Cook for 15-20 minutes in the oven or until golden brown.
- Remove from oven and cool for 5 minutes before serving.
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