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.
Frozen Pineapple Margaritas from Jen at Midwest Life and Style
Mexican Street Corn Dip from Michele at Vintage Home Designs
Green Chile Chicken Enchiladas from Anne at Simply2Moms
Cilantro Lim Rice and Beans from Rachel at The Ponds Farmhouse
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.
- 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 afterwards!
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.
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 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.
Be sure to leave a star rating and review after you make the recipe!
This helps other people to find and enjoy it too.
Plus it means the world to us!
If you have any questions or suggestions, contact me or leave a comment! Follow us over on TikTok, Instagram, Pinterest, and Facebook to see everything we’re up to.