One Pan Keto Green Chili Chicken
I make this One Pan Keto Green Chili Chicken almost every other week when I need something fast, comforting, and low-carb. It’s a tidy, casserole-style bake—shredded chicken tossed in green chili enchilada sauce, diced peppers, warm spices, and a golden blanket of cheese. The result is spicy, cheesy, and perfect for a busy weeknight or an easy potluck main.
I also love pairing lighter keto mains like this with other simple recipes, such as this easy keto white chicken chili for a contrasting bowl at family gatherings.
Why you’ll love this dish
This recipe hits the sweet spot for keto cooks who want something quick, satisfying, and low-carb without sacrificing flavor. It’s one pan, which means less cleanup, and the green chili enchilada sauce gives plenty of heat and tang so you don’t miss tortillas or rice. Make it for weeknight dinners, casual get-togethers, or meal prep—this dish stores and reheats beautifully.
“We served this at a small family gathering and everyone asked for the recipe—comforting, cheesy, and just the right kick.” — Home cook review
How this recipe comes together
Quick overview:
- Preheat the oven so it reaches 375°F (190°C) while you assemble.
- Toss shredded cooked chicken with sauce, peppers, cumin, garlic powder, salt, and pepper.
- Spread the mixture into a greased 9×13-inch pan and top with shredded cheese.
- Bake 20–25 minutes until cheese is melted and bubbly. Rest briefly, garnish, and serve.
If you like one-pan meals with bold flavors, you might also enjoy this one-pan bold honey BBQ chicken rice as another easy option.
Gather these items
Key ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken or poached breasts work well)
- 1 can green chili enchilada sauce (about 10–12 oz)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup diced bell peppers (any color, for crunch and color)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Notes/substitutions:
- Swap the bell peppers for diced poblano for a smokier profile.
- Use Monterey Jack or pepper jack for extra creaminess or heat.
- For very low sodium, choose a low-sodium enchilada sauce and adjust salt.
Directions to follow
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the shredded chicken and the can of green chili enchilada sauce. Stir until the chicken is well coated.
- Add the diced bell peppers, cumin, garlic powder, and a pinch of salt and pepper. Mix to combine.
- Pour the chicken mixture into the prepared baking dish and spread it evenly.
- Scatter the shredded cheese evenly over the top.
- Bake for 20–25 minutes, until the cheese is melted, bubbling, and lightly golden.
- Remove from the oven and let the dish rest 5 minutes. Sprinkle chopped fresh cilantro over the top and serve.
Best ways to enjoy it
This casserole is versatile:
- Serve straight from the baking dish with a crisp green salad for a low-carb meal.
- Spoon over cauliflower rice or riced broccoli for a filling keto plate.
- Top with sliced avocado, a squeeze of lime, and extra cilantro for freshness.
- For a family-style spread, offer sour cream, pickled jalapeños, and chopped red onion on the side.
If you want a contrast in heat and seasoning, try pairing bites with something creamy like this Cajun white chicken chili for variety at a dinner party.
Storage and reheating tips
- Refrigerator: Transfer leftovers to an airtight container. Keep for up to 4 days.
- Freezer: Freeze in a shallow, sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm single portions in the microwave for 1–2 minutes, stirring halfway through. For larger portions, reheat in a 350°F (175°C) oven until warmed through (about 15–20 minutes).
- Food safety: Cool leftovers to room temperature for no more than 2 hours before refrigerating. Reheat to an internal temperature of 165°F (74°C).
Pro chef tips
- Use hot, cooked chicken: Rotisserie chicken saves time and adds flavor. Warm chicken mixes more easily with sauce.
- Control moisture: If your sauce is thin, drain excess liquid from the chicken or reduce the sauce slightly in a skillet before mixing to avoid a watery bake.
- Even cheese coverage: Grate your cheese from a block — pre-shredded cheese often contains anti-caking agents that can affect melting.
- Spice balance: Taste the mixture before baking and adjust salt or cumin. The oven will mellow flavors, so if you like bold heat, add a pinch of cayenne or more chopped green chiles.
- Shortcut: Assemble in the morning and refrigerate. Bake when ready—add 5–7 minutes to baking time if chilled.
I also keep a few one-pan crowd-pleasers in rotation; this one-pan bold honey BBQ chicken rice is another staple for quick family dinners.
Creative twists
- Chicken enchilada bake: Fold in a couple of tablespoons of cream cheese for a richer, creamier fill.
- Southwest casserole: Add black olives, chopped green onions, and a sprinkle of smoked paprika.
- Dairy-free: Replace cheese with a dairy-free melting alternative or top with avocado crema after baking.
- Extra protein: Stir in cooked chorizo or crumbled bacon for smoky depth.
- Vegetarian spin: Swap shredded chicken for seasoned, shredded jackfruit or shredded cauliflower and increase spices.
Common questions
Q: Can I use raw chicken?
A: This recipe calls for cooked, shredded chicken. Using raw chicken would change timing and safety. If you start with raw chicken, poach or roast it first, shred, then proceed.
Q: Is this recipe keto-friendly?
A: Yes. The ingredients are low in carbs—no tortillas or rice are necessary—making it suitable for most ketogenic meal plans when paired with low-carb sides.
Q: How long does it take to make from start to finish?
A: Active assembly is about 10–15 minutes if you have cooked chicken ready; baking time is 20–25 minutes. Total time roughly 35–45 minutes.
Q: Can I make this ahead?
A: Yes. Assemble, cover, and refrigerate for up to 24 hours, then bake from chilled (add a few extra minutes to the bake time).
Q: Can I add other vegetables?
A: Yes—zucchini, chopped spinach, or roasted corn (if your carb allowance permits) work well. Keep in mind extra vegetables may increase moisture.
Conclusion
This One Pan Keto Green Chili Chicken is an easy, flavorful, and adaptable keto-friendly casserole that’s excellent for quick dinners and meal prep. For more inspiration or alternate takes on this dish, see the original One Pan Keto Green Chili Chicken recipe on The Best Keto Recipes and a similar version in the Samsung Food App recipe collection.
One Pan Keto Green Chili Chicken
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken or poached breasts work well.
- 1 can green chili enchilada sauce (about 10–12 oz)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup diced bell peppers Any color, for crunch and color.
Spices
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
Garnish
- Fresh cilantro For garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large bowl, combine the shredded chicken and the can of green chili enchilada sauce. Stir until the chicken is well coated.
- Add the diced bell peppers, cumin, garlic powder, and a pinch of salt and pepper. Mix to combine.
- Pour the chicken mixture into the prepared baking dish and spread it evenly.
- Scatter the shredded cheese evenly over the top.
Cooking
- Bake for 20–25 minutes, until the cheese is melted, bubbling, and lightly golden.
- Remove from the oven and let the dish rest for 5 minutes. Sprinkle chopped fresh cilantro over the top and serve.
