I love this low carb chicken recipe! It's easy, it's quick, and it has all the southwestern flavors I crave!
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❤️ Why you'll love it
- Very low carb! Just 3 net carbs in each generously portioned serving.
- Absolutely delicious!
- Takes just 30 minutes or so with a really quick prep time!
Who can resist juicy chicken in a creamy green chile sauce?
Not me!
This is truly a one pan dinner. You could add a salad if you wanted to but it's not really necessary.
🧾 Ingredients
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- boneless skinless chicken breast
- Monterey Jack cheese
- cream cheese
- canned chiles
- seasoned salt (restless chipotle recipe)
- cumin
- Ranch seasoning
- broccoli
🔪 Instructions
These are a quick overview of the instructions. For the full instructions scroll to the green recipe card at the bottom of the page.
- Steam or cook the broccoli and drain.
- Place the cooked broccoli in the bottom of a casserole dish that's been sprayed with no stick cooking spray. Lay the chicken over the top. Sprinkle with seasoning salt.
- Warm the cream cheese then mix with the chiles, Ranch, and cumin. Mix smooth.
- Cover the chicken and broccoli with the cream cheese mixture then grate the cheese and sprinkle it over the top. Bake as directed.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
🥫 Storage
Store leftovers in an airtight container for up to 4 days. This is a great recipe for meal prep because it stays fresh so long.
I don't recommend freezing this dish because the sauce can get a weird texture.
📖 Variations
- Use boneless skinless chicken thighs instead of breast.
- Try switching the broccoli for cauliflower.
- This is delicious with center cut pork chops.
- Pepper Jack cheese (for an extra little kick of spice) or Cheddar cheese can be used in place of the Monterey Jack.
- Add fresh cilantro to the top just as you bring it out of the oven. Mmmm...
- Substitute green chile enchilada sauce for the chiles for a little different flavor - but be sure to read labels and look for hidden carbs!
💭 Tips
Expert Tip: To make the chicken extra tender and cook more quickly spend a minute pounding the chicken breast out to about ½ to ⅓ inch thickness
- Be sure to use a block of cream cheese (full fat) - not cream cheese spread or low fat versions.
- Grate your own cheese from a block. It has more flavor and melts much more smoothly.
- Depending on what stage of your low carb eating plan you're in you could even shred the chicken and use it to fill low-carb tortillas.
- You can make with with leftover chicken. Just shred the chicken and stir it into the sauce and spread that over the broccoli.
- Always cook chicken to an internal temperature of 160F and then let it stand for 5 to 10 minutes to finish cooking to 165F before eating.
👩🍳 FAQs
Yep! Just assemble the whole thing a day or two ahead of when you plan to serve it and keep it tightly covered with plastic wrap in the refrigerator.
Chile refers to the pepper and Chili refers to the dish. So, to be correct this is green chile chicken... but you can call it green chili chicken if you want - I won't tell.
A low carb diet generally allows more carbs than keto. A keto diet is anything under 50g of carbs per day.
Yes but you probably want to switch the Monterey Jack cheese for Cheddar. It will still be delicious!
📚 Related recipes
Eating low carb is never boring!
🍽️ Serve with...
- You really only need a crispy salad with this meal.
- Cauliflower rice is a delicious side dish.
- I honestly love it with this southern fried cabbage!
📞 The last word
I love me some green chile chicken enchiladas - they're my favorite. The thing is that a couple of times a year I need to get serious about my diet and so it's goodbye carbs.
This cheesy chicken dish is so full of flavor no one will miss the tortillas or other carbs. It has everything you want in Tex-Mex comfort food.
Best of all, the whole family will love it - low carb or not!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Green Chile Chicken Casserole
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Equipment Needed
Ingredients
- 2 cups cooked broccoli, just steamed - not overcooked.
- 2 pounds Boneless skinless chicken breasts
- 2 teaspoons seasoned salt
- 8 oz cream cheese
- 4 oz green chiles
- 1 cup Monterey Jack cheese, grated
- ½ teaspoon cumin
- 1 teaspoon Ranch seasoning
Instructions
- Heat the oven to 375F.
- Spray a 13x9 inch casserole with no-stick cooking spray and set aside.
- Heat the cream cheese in the microwave or until soft.
- In a medium bowl, mix the chiles, cream cheese, cumin, and Ranch seasoning until combined.
- Place the broccoli in the bottom of the prepared dish.
- Lay the chicken breasts in a single layer over the top.
- Sprinkle them with the seasoned salt.
- Pour the green chili mixture over the chicken breasts.
- Top with the shredded cheese.
- Bake for 25 -35 minutes or until chicken is cooked to 160°F. Check with an instant read thermometer.
- Remove from oven and let stand for 10 minutes. This allows the chicken to reach a safe temperature of 165° without overcooking it.
Notes
- Be sure to use a block of cream cheese (full fat) - not cream cheese spread or low fat versions.
- Grate your own cheese from a block. It has more flavor and melts much more smoothly.
- Depending on what stage of your low carb eating plan you're in you could even shred the chicken and use it to fill low-carb tortillas.
- You can make with with leftover chicken. Just shred the chicken and stir it into the sauce and spread that over the broccoli.
- Always cook chicken to an internal temperature of 160F and then let it stand for 5 to 10 minutes to finish cooking to 165F before eating.
Jennifer
This was AMAZING!
Amelia
Thanks for the low-carb recipe! I put it on a chaffle and it was delish! Looking forward to many more like this one.