Description

This Low Carb Chicken Green Chili Casserole delivers an explosion of Southwestern flavor without the heavy carbohydrate load found in traditional Tex-Mex dishes. It's creamy, cheesy, and perfect for satisfying cravings while keeping health goals in focus.

Ingredients

Scale

4 cups Cooked Chicken Breast (Shredded)
2 (4oz) cans Diced Green Chilies
1 cup Full-Fat Sour Cream
8 oz Cream Cheese
1 tablespoon Avocado Oil
2 cups Monterey Jack Cheese (Shredded)
1 teaspoon Cumi
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/4 cup Fresh Cilantro (Chopped)

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Instructions

Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with avocado oil
In a large skillet over medium heat, add avocado oil. Sauté any fresh onions or peppers until soft, or toast the spices in the oil for 30 seconds
In a mixing bowl, combine softened cream cheese, sour cream, and half of the shredded Monterey Jack cheese. Whisk until smooth
Fold in shredded chicken and diced green chilies until fully coated
Spread the mixture into the prepared baking dish and smooth the top
Sprinkle the remaining Monterey Jack cheese over the top
Bake for 20-25 minutes until edges are bubbling and cheese is melted and slightly browned
Let the casserole rest for 5 minutes then garnish with fresh cilantro before serving

Notes

Use rotisserie chicken for convenience.

Opt for fire-roasted chilies for more depth of flavor.

For a dairy-free version, substitute cream cheese and sour cream with full-fat coconut cream.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 2g
Sodium: 700mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 28g
Cholesterol: 120mg