Green Chile Chicken
Green Chile Chicken is a fabulous keto dinner for the entire family. This low-carb chicken recipe is filled with cheesy goodness and a mild spice that hits the spot!
Servings: 12
Calories: 193kcal
Ingredients
- 4 Boneless, Skinless Chicken Breasts , cubed
- 1 Teaspoon Chili Powder
- ½ Teaspoon Ground Cumin
- ½ Teaspoon Black Pepper
- ½ Teaspoon Salt
- ¼ Teaspoon Garlic Powder
- 1 Can (28 ounce) Green Enchilada Sauce*
- 1 Can (7 ounce) Green Chiles , diced
- 1 Package (8 ounce) Cream Cheese , softened
- 2 Cups Shredded Monterey Jack Cheese , divided
Instructions
- Preheat the oven to 350 degrees. Prepare a (9x13) casserole dish with nonstick cooking spray.
- In a gallon size freezer bag, shake together the dry seasonings. Add the chicken, sealing the bag. Toss the bag and knead the chicken until the spices are evenly distributed.
- Dump the chicken into the casserole dish, creating an even layer with space between the chunks of chicken if possible.
- In a large mixing bowl, beat the cream cheese until soft and creamy. Stir in half of green enchilada sauce, green chiles, and 1 cup of cheese. Spread over the chicken layer.
- Pour remaining enchilada sauce over the cream cheese layer and top with remaining cheese.
- Bake for 45 to 50 minutes or until the chicken is cooked through, the cheese has melted, and the edges are bubbling.
- Garnish with freshly chopped cilantro, black olives, diced tomatoes, and diced avocado if desired.
Notes
Using a 28 ounce can of enchilada sauce leaves a lot of sauce in the final casserole, which is great for serving over cauliflower rice. If you desire a less soupy casserole, use a 14 ounce can.
Nutrition
Serving: 12g | Calories: 193kcal | Carbohydrates: 6g | Protein: 11g | Fat: 14g