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Green Chile Chicken
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5 from 2 votes

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!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: keto dinner recipe, low-carb
Servings: 12
Calories: 193kcal


  • 4 Boneless, Skinless Chicken Breasts , cubed
  • 1 Teaspoon Chili Powder
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Salt
  • 1/4 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


  • 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.


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.


Serving: 12g | Calories: 193kcal | Carbohydrates: 6g | Protein: 11g | Fat: 14g