Keto Green Chile Chicken Enchilada Casserole (No Tortillas)

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.

For this step: 2 lb boneless skinless chicken breasts (cut into bite-size pieces), 1 tbsp olive oil

In a bowl, whisk heavy cream, green chiles, cumin, chili powder, garlic powder, salt, and black pepper until smooth.

For this step: 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

Pour sauce over the chicken and stir gently to combine.

For this step: 2 lb boneless skinless chicken breasts (cut into bite-size pieces)

Sprinkle cheddar evenly over the top, followed by Monterey Jack.

For this step: 1½ cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese

Bake uncovered for 30–35 minutes until chicken is cooked through and cheese is fully melted.

For this step: 2 lb boneless skinless chicken breasts (cut into bite-size pieces)

Rest for 5 minutes before serving.