Keto Green Chile Chicken Enchilada Casserole (No Tortillas) is a low-carb comfort dinner made with tender chicken, creamy green chile sauce, and melted cheese. All the bold enchilada flavor without tortillas, flour, or unnecessary carbs—perfect for easy keto dinners and meal prep.
About This Recipe
Keto Green Chile Chicken Enchilada Casserole (No Tortillas) delivers the familiar flavors of classic green chile enchiladas without relying on tortillas or flour-based sauces. Traditional enchilada casseroles are layered with wraps and starches that quickly increase carb counts. This version focuses instead on the filling itself—chicken, green chiles, spices, and cheese—baked into a cohesive, low-carb casserole.
The sauce is built around mild green chiles combined with cream and seasoning to create a smooth, savory base without thickeners or starches. Chicken is cut into small pieces and mixed directly into the sauce, allowing it to stay tender and evenly flavored throughout the bake. The result is a creamy texture that holds together well without needing tortillas for structure.
Cheese plays a functional role as well as a flavor one. Melted cheddar and Monterey Jack form a unified top layer that finishes the casserole and adds richness without overpowering the green chile flavor. Everything bakes in a single dish, making it practical for busy weeknights, family dinners, or batch cooking.
This recipe reheats cleanly, slices easily, and pairs well with simple keto sides like cauliflower rice or sautéed zucchini. It’s designed to be straightforward, repeatable, and reliable—delivering bold enchilada-style flavor while staying firmly within low-carb boundaries.
Why You’ll Love This Recipe
- No tortillas or flour
- Classic green chile enchilada flavor
- Creamy, cheesy, and filling
- One-dish casserole
- Great for meal prep
- Keto-friendly comfort food
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tbsp olive oil
- 1½ cups heavy cream
- 1 cup canned diced green chiles, drained
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
- 1½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sear chicken for 3–4 minutes until lightly cooked on the outside. Transfer to the baking dish.
- In a bowl, whisk heavy cream, green chiles, cumin, chili powder, garlic powder, salt, and black pepper until smooth.
- Pour sauce over the chicken and stir gently to combine.
- Sprinkle cheddar evenly over the top, followed by Monterey Jack.
- Bake uncovered for 30–35 minutes until chicken is cooked through and cheese is fully melted.
- Rest for 5 minutes before serving.
Nutrition (per serving)
- Calories: ~540
- Fat: 40g
- Protein: 38g
- Net Carbs: ~5g
FAQ
- Can I use rotisserie chicken?
Yes. Use cooked, chopped chicken and skip the searing step. - Are green chiles keto-friendly?
Yes. Canned green chiles are low in carbs when used in moderation. - Can this be made ahead of time?
Yes. Assemble the casserole, refrigerate, and bake when ready. - How long do leftovers last?
Up to 4 days refrigerated in an airtight container. - Can I freeze this casserole?
Yes. Freeze after baking and cooling. Thaw overnight before reheating.
Variations & Substitutions
- Use pepper jack for more heat
- Add diced jalapeños for spice
- Swap chicken breasts for thighs
- Stir in cooked cauliflower rice
- Use sour cream for part of the cream
Serving Suggestions
- Cauliflower rice
- Sautéed zucchini or peppers
- Simple keto side salad
Keto Green Chile Chicken Enchilada Casserole (No Tortillas)
Ingredients
- 2 lb boneless (skinless chicken breasts, cut into bite-size pieces)
- 1 tbsp olive oil
- 1½ cups heavy cream
- 1 cup canned diced green chiles (drained)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
- 1½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sear chicken for 3–4 minutes until lightly cooked on the outside. Transfer to the baking dish.
- In a bowl, whisk heavy cream, green chiles, cumin, chili powder, garlic powder, salt, and black pepper until smooth.
- Pour sauce over the chicken and stir gently to combine.
- Sprinkle cheddar evenly over the top, followed by Monterey Jack.
- Bake uncovered for 30–35 minutes until chicken is cooked through and cheese is fully melted.
- Rest for 5 minutes before serving.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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