Low Carb Chicken Chili Casserole Recipes

LOW-CARB CHICKEN CHILI CASSEROLE

Low-Carb Chicken Chili Casserole image

This tasty, low-carb casserole is perfect whether you're watching your waistline or not. It's full of chicken and chili flavor with a lovely crust on top, it's always a favorite!

Provided by SunnyDaysNora

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
½ cup diced onion
1 large cooked chicken breast, shredded
1 ½ teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon seasoned salt
½ teaspoon red pepper flakes
½ teaspoon ground cumin
1 cup shredded Cheddar cheese
2 (4 ounce) cans diced green chiles
¾ cup milk
2 large eggs
¼ cup crushed pork rinds

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking pan.
Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Combine onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in 1/2 cup Cheddar cheese and green chiles. Spread in the bottom of the prepared baking pan and top with remaining Cheddar.
Whisk milk and eggs together in a bowl. Stir in crushed pork rinds and pour over top of the casserole.
Bake, uncovered, in the preheated oven until top of casserole is set, about 45 minutes.

Nutrition Facts : Calories 275 calories, Carbohydrate 6.2 g, Cholesterol 121.8 mg, Fat 18.3 g, Fiber 1.2 g, Protein 22.7 g, SaturatedFat 7.2 g, Sodium 763.6 mg, Sugar 3.6 g

GREEN CHILE CHICKEN

Green Chile Chicken image

Green Chile Chicken is a fabulous keto dinner for the entire family. This low-carb chicken recipe is filled with cheesy goodness and a mild spice that hits the spot!

Provided by Sarah Hardy

Categories Main Course

Time 1h5m

Number Of Ingredients 10

Ingredients

4 Boneless, Skinless Chicken Breasts (, cubed)
1 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Black Pepper
1/2 Teaspoon Salt
1/4 Teaspoon Garlic Powder
1 Can (28 ounce) Green Enchilada Sauce*
1 Can (7 ounce) Green Chiles (, diced)
1 Package (8 ounce) Cream Cheese (, softened)
2 Cups Shredded Monterey Jack Cheese (, divided)

Steps:

Preheat the oven to 350 degrees. Prepare a (9x13) casserole dish with nonstick cooking spray.
In a gallon size freezer bag, shake together the dry seasonings. Add the chicken, sealing the bag. Toss the bag and knead the chicken until the spices are evenly distributed.
Dump the chicken into the casserole dish, creating an even layer with space between the chunks of chicken if possible.
In a large mixing bowl, beat the cream cheese until soft and creamy. Stir in half of green enchilada sauce, green chiles, and 1 cup of cheese. Spread over the chicken layer.
Pour remaining enchilada sauce over the cream cheese layer and top with remaining cheese.
Bake for 45 to 50 minutes or until the chicken is cooked through, the cheese has melted, and the edges are bubbling.
Garnish with freshly chopped cilantro, black olives, diced tomatoes, and diced avocado if desired.

Nutrition Facts : ServingSize 12 g, Calories 193 kcal, Carbohydrate 6 g, Protein 11 g, Fat 14 g

LOW CARB CHILE RELLENO CASSEROLE

Low Carb Chile Relleno Casserole image

This was very good and much easier than stuffing the cheese into the chiles, but with pretty much the same flavor of the traditional method. If you don't care for hot food, you could use plain Monterey jack cheese instead of the pepper-jack. For myself I added more pepper. You can see Linda's receipe at; www.genaw.com/lowcarb/chile_relleno_casser ole.html

Provided by wngammill

Categories Mexican

Time 50m

Yield 1 Casserole, 8 serving(s)

Number Of Ingredients 6

Ingredients

2 (7 ounce) cans whole green chilies, drained well
8 ounces monterey jack pepper cheese, shredded
3 eggs
3/4 cup heavy cream
1/2 teaspoon salt
4 ounces cheddar cheese, shredded

Steps:

Grease an 8x8" baking pan.
Slice each chile along one long side and open flat.
Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer.
Top with the pepper-jack cheese.
Arrange the remaining chiles over the cheese, skin side up.
Beat the eggs, cream and salt well.
Pour evenly over the chiles.
Top with the cheddar cheese.
Bake at 350Âº for 35 minutes, until golden brown.
Let stand 10 minutes before cutting.

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