Do you love a Green Chile Chicken Enchilada casserole, but follow a low carb diet? Then this easy, keto 5-ingredient recipe is exactly what you want!

Recently, we’ve connected with some of our blogging friends to create a virtual progressive “dinner” club!

We’re “gathering” virtually, once a month with a fun theme.

First, we each decorate our tables (check out all these fun Mexican fiesta ideas!), and we’re each sharing one recipe to create a full menu for the meal.

You can join in with us for inspiration, and even prepare all the recipes this month for a Mexican-inspired fiesta!

Of course, we’re gonna share all that inspiration with you, because that’s what friends do, right?!

This month, our theme is a Mexican Fiesta, just in time for Cinco de Mayo, and we’re bringing the main dish!

If you’re visiting from our friend Michele after checking out her Mexican Street Corn Dip recipe, or you’re new to our blog, welcome!

Be sure to take a look around because we love sharing delicious healthy recipes, simple DIY projects, decorating ideas, and tips for parenting teens and beyond!

And if you haven’t checked out her recipe yet? Well, make sure you do because that stuff is amazing!

Our Menu for a Mexican Fiesta

Our Mexican-inspired menu includes an appetizer, a cocktail, a side dish, a main dish, and a dessert.

Basically everything you’d want for a delicious meal!

Did you see our Galentine’s brunch, our St. Patrick’s Day dinner and our spring brunch menus? They were all so good!

Let’s take a look at what we have for you this month.

Margarita glass filled with frozen pineapple margarita on a table next to a small terracotta pot with a succulent

Frozen Pineapple Margaritas from Jen at Midwest Life and Style

Ceramic bowl filled with Mexican street corn dip on a plate with tortilla chips

Mexican Street Corn Dip from Michele at Vintage Home Designs

Poolside table decorated with colorful flowers and glasses of margaritas and a Rectangular casserole dish of Green Chile Chicken Enchiladas on a striped dishtowel next to small bowls filled with feta cheese, chopped cilantro, and diced red onion

Green Chile Chicken Enchiladas from Anne at Simply2Moms

cast iron pan filled with cilantro rice and beans topped with fresh lime wedges

Cilantro Lim Rice and Beans from Rachel at The Ponds Farmhouse

Cupcakes with piped frosting sprinkled with cinnamon on a plate

Rumchata Cupcakes from Stacy at Stacy Ling/Bricks’n’Blooms

5 Ingredient Green Chile Chicken Enchiladas

I love to cook, but during the week I need meals that are fast to prepare and family-approved.

These Green Chile Chicken Enchiladas are a regular on my family’s dinner rotation.

But just because they’re easy doesn’t mean they aren’t perfect for a dinner party!

After all, the easier the menu, the more time you can spend enjoying time with your guests.

You only need five ingredients to make this casserole.

Overhead view of cast iron pot filled with shredded chicken, stack of sliced tortillas, fresh cilantro, and glass bowls filled with shredded cheese, salsa verde, diced red onion, and crumbled feta cheese
  • Shredded chicken (I love using a rotisserie chicken for this)
  • Salsa verde
  • Shredded pepper jack cheese
  • Tortillas (I use low carb tortillas or Crepini egg wraps)

If you don’t count your carbs, you can use regular flour or corn tortillas!

But wait.

That was only four ingredients.

The fifth ingredients are completely optional!

Rectangular casserole dish of Green Chile Chicken Enchiladas on a striped dishtowel next to small bowls filled with feta cheese, chopped cilantro, and diced red onion

I serve this keto-friendly enchilada casserole with several toppings and everyone in my family makes their plate a little differently.

The toppings I serve are:

  • crumbled cotija or feta cheese
  • chopped fresh cilantro (you can use the freeze-dried kind from the produce section too)
  • minced red onion

Tips for Making this Low Carb Enchilada Casserole

I’ve made this recipe using both Crepini Egg Wraps, Carb Balance Wraps, and Flour Tortillas.

Believe it or not, my family prefers it with the Crepini Egg Wraps!

Woman in a kitchen with marble counters holding a package of Crepini egg wraps in one hand and a package of Mission carb balance tortillas in the other

Crepini wraps are very thin, so I prefer cutting them in half and then separating them before assembling the casserole.

I stack both halves together because they’re so thin.

Offsetting the layers as shown in the picture above makes assembling this enchilada casserole super easy!

Woman's hand spritzing a rectangle baking dish with cooking spray

Be sure to spray the baking dish with cooking spray before assembling the casserole.

It makes it so much easier to clean the dish afterwards!

Woman with ladle of green salsa to spread over a rectangular casserole dish

Spreading a thin layer of the salsa verde on the bottom of the pan before adding the first layer of tortillas makes it easier to remove the slices from the dish!

Just a half cup of the salsa will do the trick.

Woman placing half of a large tortilla on the bottom of a rectangle casserole dish

I’ve found that cutting the tortillas in half before placing them in the pan makes them cover the surface of the dish more evenly than leaving them whole.

Simply place them along the bottom, overlapping to cover the surface.

Woman's hand holding tongs of shredded chicken to make a Green Chile Chicken Enchilada casserole

Top the tortillas with 1/3 of the shredded chicken.

I like to combine the white and dark meat from the rotisserie chicken!

It really gives the casserole great flavor.

Woman holding a handful of shredded cheese to sprinkle over a casserole filled with tortillas and shredded chicken

Then sprinkle 1/3 of the cheese over top of the chicken, and spread 1/3 of the remaining green salsa over top.

Repeat all the layers two more times, making sure to finish with a layer of cheese.

Bake the casserole for 40 minutes until the cheese is brown and melted and bubbly.

Be sure to let the casserole sit for about 5 minutes after you remove it from the oven before slicing it.

In fact, waiting for 10 minutes before you slice these green chile chicken enchiladas gives you much neater squares!

While the casserole is baking, chop the red onion and fresh cilantro.

Poolside table decorated with colorful flowers and glasses of margaritas and a Rectangular casserole dish of Green Chile Chicken Enchiladas on a striped dishtowel next to small bowls filled with feta cheese, chopped cilantro, and diced red onion

Serve the Green Chile Chicken Enchiladas with the toppings on the side.

This lets your guests or family choose the toppings they like the best while skipping the ones they don’t.

Poolside table decorated with colorful flowers and glasses of margaritas and a plate with a slice of Green Chile Chicken Enchiladas and a green salad

A box of salad greens and container of mini tomatoes make a super easy side salad!

The toppings for the enchiladas are perfect on top of the salad too.

A little lime juice, or my favorite salad dressing pair perfectly with this meal.

Next up for our virtual fiesta menu is our sweet friend Rachel with delicious Cilantro Lime Rice and Black Beans.

Rectangular casserole dish of Green Chile Chicken Enchiladas on a striped dishtowel next to small bowls filled with feta cheese, chopped cilantro, and diced red onion

The Best Green Chile Chicken Enchilada Recipe! | Keto

Yield: 8-10
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 5 minutes
Total Time: 55 minutes

Do you love a Green Chile Chicken Enchilada, but follow a low carb diet? Then this easy, keto 5-ingredient recipe is exactly what you want!

Ingredients

  • 5 cups shredded rotisserie chicken
  • 16 oz. shredded pepper jack cheese
  • 32 oz. salsa verde
  • 9 oz. package crepini egg wraps or 12 oz. package carb balance tortillas

Optional Toppings

  • crumbled feta or cotija cheese
  • minced red onions
  • chopped fresh cilantro

Instructions

  1. Preheat oven to 350 degrees F
  2. Spray a 9x13 baking dish with cooking spray.
  3. Cut tortillas in half, set aside.
  4. Spread 1/2 cup salsa verde on the bottom of the pan.
  5. Layer 1/3 of the tortillas on top of the salsa.
  6. Top the tortillas with 1/3 of the shredded chicken.
  7. Spread 1/3 of the remaining salsa verde over the chicken.
  8. Sprinkle with 1/3 of the shredded cheese.
  9. Repeat the layers two more times using 1/3 tortillas, 1/3 chicken, 1/3 salsa verde, and 1/3 shredded cheese for each layer.
  10. Bake for 40 minutes at 350 degrees F until cheese is browned and the sauce is bubbling around the edges.
  11. Remove from the oven and allow to cool for 5 minutes before slicing into squares and serving.
  12. Refrigerate any leftovers.

Notes

If you prefer less heat, you can substitute shredded Monterey Jack cheese for the Pepper Jack.

If you don't follow a low carb lifestyle, you can use flour or corn tortillas.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 410Total Fat 26gSaturated Fat 10.8gTrans Fat 0gUnsaturated Fat 6gCholesterol 92mgSodium 867mgCarbohydrates 9gNet Carbohydrates 7gFiber 2gSugar 3gProtein 34g

Nutrition Data calculated based on using Crepini Egg Wraps. Please note that we are not medical or nutritional professionals. We include nutrition information for our recipes as a courtesy to our readers. However, due to wide variations in brands, nutrition data is subject to change for every user. Nutrition data is calculated using WP Ultimate Recipe and we subtract all sugar alcohols from erythritol and xylitol from the final carb count because that is how THM calculates carbs. Please refer to our complete Nutritional Disclosure for more details.

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