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!
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.
After all, any meal that I can put together in less than 10 minutes is a winner in my book!
However, just because the recipe is easy doesn’t mean it’s not 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.
- 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!
That was only four ingredients.
The fifth ingredients are completely optional!
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!
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!
Be sure to spray the baking dish with cooking spray before assembling the casserole.
It makes it so much easier to clean the dish afterward!
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 salsa will do the trick.
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.
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.
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.
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.
A box of salad greens and a 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.
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