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This easy chicken casserole with green chiles is perfect for those times you need an easy dinner recipe and are craving some comfort food, too. This low carb chicken casserole will be a hit with the whole family, and it is also a Trim Healthy Mama S Fuel!
One of my favorite dinner memories is mom putting together comfort in casserole form: creamy chicken casserole topped with Stovetop stuffing! It was always one of dad’s favorites (and mine) and our family still enjoys easy homemade chicken casseroles frequently.
With a few simple tweaks to that family favorite classic dinner, we will enjoy this creamy low carb Mexican-style chicken casserole regularly now, too…and I bet your family will, too!
Easy Chicken Casserole With Green Chiles
One of the reasons that chicken casseroles are a classic family staple is because they are easy to make and delicious to eat. That’s a win/win right there!
You make them in one dish, they satisfy everyone in the family because of how rich and savory they are, and you don’t need to slave over them. Leftovers will reheat well (if there are any!), too.
And this new twist on the classic favorite takes the flavor up to a whole new level. We love Mexican flair in our home, so some cumin and green chiles were an obvious choice.
You get that south of the border flavor in a hot, bubbly casserole that comes together in minutes! What’s not to love about this easy chicken casserole with green chiles?
This low carb Mexican-style chicken casserole becomes even easier if you’ve got your ingredients ready to go. One of my favorite time-saving tips is to have shredded chicken already made and ready to use.
How To Make Shredded Chicken
It’s super easy to make shredded chicken. Consider making up a big batch and portioning it out into freezer bags for future use.
I like to have some in my fridge and freezer at all times to make easy dinners (like this one!) even easier.
If you have an Instant Pot, just cook your chicken breasts in it. If not, boiling on the stove is very easy, too.
When your chicken is cooked, put it in your stand mixer and use the paddle attachment to shred it quickly.
But if you don’t have a stand mixer, don’t despair! You can always use a hand mixer or forks to pull it apart. Your chicken will be so tender that it just falls apart.
Prepping shredded chicken ahead of time makes dinner time much easier. You can use it to make chicken bundles, chicken casseroles, healthy chicken salad, and even chicken pizzas with it. It’s a kitchen staple around here!
How To Make Low Carb Mexican Chicken Casserole
This healthy chicken casserole with green chiles is a low carb Mexican-style casserole that comes together with just a few simple ingredients…and three steps. We’re talking mere minutes here, folks. Mere minutes. How exciting is that?
Ingredients In This Healthy Chicken Casserole
To make this easy chicken casserole you’ll need:
- Shredded chicken (see above!)
- Cream cheese (softened)
- Sour cream
- Diced green chiles (from a can)
- Shredded cheese (you can buy it already shredded if you prefer!)
- Cumin
- Salt
You can choose whichever kind of cheese you have on hand or whichever sounds the yummiest to you. A bag of shredded Mexican blend cheese would work well here, as would Monterrey jack, or even mozzarella. You can use cheddar, too.
If you use a soft white cheese it will have more of a creamy flavor and texture, whereas the cheddar or cheddar blends will make the cheese flavor more sharp and the texture more gooey. (My favorite!)
How To Make Low Carb Mexican Chicken Casserole
You’re not going to believe how easy this casserole is to make!
Put all your ingredients together in a bowl and stir. Then put them into an 8×8 casserole dish, sprinkle with a little extra cheese, and bake until the cheese is golden and your casserole is bubbly. It’s literally as simple as 1-2-3!
That’s it. Crazy easy. And sooooo delicious…
How To Store Chicken Casserole With Green Chiles
One fabulous thing about low carb chicken casseroles is that you can make them up ahead of time and the leftovers store well.
This makes them fantastic for those times when you need an easy family dinner or just don’t feel like slaving over the stove to eat something utterly delicious.
Make Ahead Easy Chicken Casserole With Green Chiles
To make up your casserole ahead of time, just assemble all the ingredients in your favorite casserole pan or even disposable foil pans. Cover tightly with plastic wrap or foil.
You can store the assembled casserole in the fridge until you’re ready to cook it (it will keep for several days).
You can also assemble your easy chicken casserole and freeze it for an unknown night when life gets too crazy to make dinner, and you need to grab something delicious and simple.
This is a great meal to bring to a busy family or a family with a new baby.
Stop by with a healthy chicken casserole and a tossed salad for an easy dinner for them, as well as one that was easy for you to put together.
It’s also nice to have in the freezer for when your life is busy and you just need a ready-to-go dinner.
It’s a great idea to make one to eat and one to freeze, just because it’s so simple and you will enjoy it so much!
How To Keep Leftover Chicken Casserole
And if you have leftovers? No problem! This easy chicken casserole with green chiles will re-heat in the microwave or oven beautifully. Just store your leftovers in the fridge (or freezer) in an air-tight container. They’ll keep for several days that way and will make a great lunch or dinner one day soon.
Check out these other easy to make low carb chicken casserole recipes for the family:
- Buffalo Chicken Casserole
- Cheesy Chicken & Veggie Casserole
- Alfredo Chicken Casserole
- Cheesy Chicken & Broccoli Casserole
Easy Chicken Casserole with Green Chiles
Ingredients
- 8 Ounces Cream Cheese, Softened
- ¾ Cup Sour Cream
- 1 7 Ounce Can Diced Green Chiles
- ½ Teaspoon Cumin
- ¼ Teaspoon Salt
- 3 Cups Diced or Shredded Chicken
- 1 ¼ Cups Shredded Cheese of choice, Divided
Instructions
- Preheat oven to 350.
- In a large bowl, mix all ingredients together, reserving ¼ cup shredded cheese.
- Spread mixture into an 8x8 glass dish.
- Sprinkle reserved ¼ cup of cheese over top of casserole.
- Bake for 35-40 minutes, or until cheese is golden, and casserole is bubbly.
Nutrition
Trudy Evans says
October 25, 2018 at 1:20 amThank you for your wonderful recipes and newsletters. I am a senior lady and my sugar started to go up when my Dr. Suggested I do this diet. My sugar is now normal and I’m very grateful. I will soon be 80 yrs and enjoy your recipes so much. Can’t wait to make this. Your doing a great thing for people.
Sarah Hardy says
October 25, 2018 at 8:42 amThank you, Trudy! I am so thankful the recipes are helpful to you!
Edwena Niehaus says
October 26, 2018 at 3:11 pmIs the nutritional facts based on full fat cream cheese or 1/3 fat cream cheese? Thanks for any information.
Sarah Hardy says
October 26, 2018 at 9:12 pmThe nutritional facts are based on full fat cream cheese.
Famie Coats says
October 30, 2018 at 1:03 pmThis was outrageously delicious
!
Olga says
November 24, 2018 at 9:17 pmThis was a meal we looked forward to eating while growing up. My mom would use the leftover turkey during the holidays for it as well.
Linda says
February 12, 2019 at 8:36 amDo you think it would be ok to add some frozen broccoli? Still a THM S? I will need to double the recipe and I thought adding chopped frozen broccoli would help stretch the recipe.
Sarah Hardy says
February 12, 2019 at 8:58 amYes, that would be great (and still an S fuel).
Diana says
February 24, 2019 at 9:15 pmMy husband is doing the keto diet and this was a great recipe and so easy to make. I had 2 of my girls over for dinner and they had no idea it was keto. My husband even had seconds!!
Sarah Hardy says
February 25, 2019 at 10:38 amThat is wonderful! I am so glad it was a hit with your family!
Bambi O says
February 25, 2019 at 9:59 amThis looks wonderful and easy, thanks! We like our foods so spicy so think I will add a can of RoTel tomatoes with green chiles, well drained, instead of just the green chilis. Love your recipes. 😌
Sarah Hardy says
February 25, 2019 at 10:38 amThat sounds delicious!
Ree Anderson says
March 20, 2019 at 5:48 amI made this last night and it was a hit with both me and my husband!! I cut it in 8 portions; we both had 2 servings…probably shouldn’t have. I place star stickers on recipes that we like and this is definitely a star!! I fried “non-breaded” okra in a skillet with coconut oil to serve with mine. I love your recipes!