One Pan Keto Green Chili Chicken
A spicy, cheesy, low-carb casserole featuring shredded chicken, green chili enchilada sauce, and topped with melted cheese.
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.
Notes
This casserole is versatile: Serve straight from the baking dish or spoon over cauliflower rice for a filling keto plate. Try topping with avocado and lime for freshness. Store leftovers in an airtight container for up to 4 days.