Easy Green Chili Casserole (Keto & Low Carb)
A healthy low carb and keto green chili casserole makes the ultimate comfort food dinner recipe when you need something quick and easy.
The combination of a savory chili verde sauce, three kinds of cheese and shredded chicken make for the best chili verde casserole you will absolutely love.
I’ve been obsessed with whipping up low carb casseroles lately, just last week I made a keto taco casserole that was ammmazing! And now this week I used the same process and turned it into a green chili casserole with chicken.
If you’re wondering which one tastes better, I’m going to call it a tie! My son devoured the chili verde casserole and declared it the winner. I’m always in love with anything that has green chilis and white cheese and could it that combo constantly. My husband preferred the keto taco casserole just “slightly” better but said both recipes were winners.
This recipe is so easy, you can have it prepped and ready to bake in under 15 minutes, that’s right I said 15 minutes. I love a quick and easy recipes on these busy school nights. The best part about this recipe is the only cleanup you will have is one bowl and a spoon. Sounds like a winner to me. That is music to my ears.
***You can find my Crock Pot Green Chile Chicken here if you are looking for a slow cooker version!***
You can find more Keto friendly recipes here. You can also find my list of chicken baked dinner recipes here.
Whether you’re following a low carb or keto diet or not, you’re going to love this keto chicken casserole. I can almost guarantee you’ll make it often once you see how simple it is.
You’ll need to start with precooked chicken from the grocery store or pre-cook your chicken at home. Cooking ground chicken on the stovetop would be the fastest method, I actually used an instant pot to make shredded chicken from frozen for this recipe.
Instant pot chicken takes about the same time as roasting chicken to use for shredding (if you’re starting with frozen chicken like I did), but what I love about the instant pot is I can put it in and walk away, plus it doesn’t heat up my kitchen like the stovetop and oven do.
If you have never cooked with Green Chiles before, you are in for a treat! These are mild green chile peppers grown in the southwestern part of the United States and Mexico. Although there are different varieties, most, including the ones that we cook with in this recipe, are mild so they work to enhance the flavor of the dish without adding much heat.
INGREDIENTS
INSTRUCTIONS
Prepare
Brown
Layer
The combination of a savory chili verde sauce, three kinds of cheese and shredded chicken make for the best chili verde casserole you will absolutely love.
I’ve been obsessed with whipping up low carb casseroles lately, just last week I made a keto taco casserole that was ammmazing! And now this week I used the same process and turned it into a green chili casserole with chicken.
If you’re wondering which one tastes better, I’m going to call it a tie! My son devoured the chili verde casserole and declared it the winner. I’m always in love with anything that has green chilis and white cheese and could it that combo constantly. My husband preferred the keto taco casserole just “slightly” better but said both recipes were winners.
This recipe is so easy, you can have it prepped and ready to bake in under 15 minutes, that’s right I said 15 minutes. I love a quick and easy recipes on these busy school nights. The best part about this recipe is the only cleanup you will have is one bowl and a spoon. Sounds like a winner to me. That is music to my ears.
***You can find my Crock Pot Green Chile Chicken here if you are looking for a slow cooker version!***
You can find more Keto friendly recipes here. You can also find my list of chicken baked dinner recipes here.
Whether you’re following a low carb or keto diet or not, you’re going to love this keto chicken casserole. I can almost guarantee you’ll make it often once you see how simple it is.
You’ll need to start with precooked chicken from the grocery store or pre-cook your chicken at home. Cooking ground chicken on the stovetop would be the fastest method, I actually used an instant pot to make shredded chicken from frozen for this recipe.
Instant pot chicken takes about the same time as roasting chicken to use for shredding (if you’re starting with frozen chicken like I did), but what I love about the instant pot is I can put it in and walk away, plus it doesn’t heat up my kitchen like the stovetop and oven do.
If you have never cooked with Green Chiles before, you are in for a treat! These are mild green chile peppers grown in the southwestern part of the United States and Mexico. Although there are different varieties, most, including the ones that we cook with in this recipe, are mild so they work to enhance the flavor of the dish without adding much heat.
INGREDIENTS
- 2 lbs. Boneless, skinless chicken breasts - thinly sliced
- 1 cup Almond flour
- 1 cup Grated Parmesan cheese
- 1 tbsp. Enchilada seasoning I use Fiesta brand available on Amazon
- 1 each Egg
- 1/2 cup Avocado oil
- 8 oz. Shredded mozzarella
- 8 oz. Green chile enchilada sauce approximately 1/2 can
- 1/2 oz. Pickled jalapenos
- keto chicken chile casserole low carb
INSTRUCTIONS
Prepare
- Set oven to 375 degrees Heat 1/4 cup Avocado oil in a large skillet on medium to medium-high heat Combine Almond flour, Parmesan cheese, and Enchilada seasoning in a large bowl In a separate shallow bowl or dish, whisk the egg
Brown
- Working in batches, dip one side of chicken breast first in egg wash, then two sides in the flour-cheese dry mixture, and place in the skillet Brown breaded chicken on both sides, approximately 2 minutes per side
Layer
- Layer a medium-sized casserole dish with first the breaded chicken, then 1/4 cup of green chile enchilada sauce, and finally 1/4 cup Mozzarella cheese Continue working through this process until the layers are complete. In a medium-sized casserole dish, this makes 3-4 layers
- Place uncovered casserole dish in 375 degree oven and bake for 20 minutes, or until top layer of cheese is bubbly When done, let rest for 10 minutes before serving Tip: Slice casserole through from top to bottom, like you would cut and serve a cake. Spoon sauce mixture over each portion.
