This Keto Green Chile Chicken Enchilada Casserole is the ultimate low-carb comfort dinner. By making it without tortillas, we’ve kept all the bold, creamy flavors of a classic enchilada while stripping away the flour and unnecessary carbs. It’s a simple, cheesy, and reliable dish that’s perfect for both quick weeknight meals and your weekly keto 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. While traditional versions use wraps and starches that increase carb counts, this recipe prioritizes a cohesive filling of chicken, green chiles, and spices.
The sauce relies on the interaction between mild green chiles and heavy cream to create a stable, savory base that doesn’t require chemical thickeners. By ensuring the chicken is cut into uniform, bite-size pieces, the meat remains tender and evenly seasoned during the 35-minute bake.
The combination of shredded cheddar and Monterey Jack serves a dual purpose: providing a rich flavor profile and creating a structural top layer that seals in moisture. This one-dish method is designed for efficiency, making it a reliable option for batch cooking or high-protein meal prep.
This casserole maintains its texture when reheated and pairs effectively with low-carb sides like cauliflower rice. The result is a straightforward, repeatable dish that stays firmly within keto-friendly 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
What You’ll Need for This Enchilada Casserole
- 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
Step-by-Step Preparation
- 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.
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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