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Gluten Free Cheesy Green Chile Chicken Skillet (Keto)
When I need a trusty dish for my meal prep day, I always turn to my Gluten Free Cheesy Green Chile Chicken Casserole!
It is an irresistible recipe that combines the smoky flavors of green chiles, the creaminess of sour cream and cream cheese, and the richness of shredded cheddar and mozzarella cheese.
The best part is that this keto creation is made in a single cast iron skillet, which not only enhances the taste but also saves you from a pile of dishes to wash.
Unlike frozen chicken casseroles from the grocery store, you can know the ingredients of your food are fresh!
I love dressing it up on my plate like I would if it were green chile chicken enchiladas, with salsa, sour cream and a few black olives!
Adding in some fresh greens, including cilantro, makes this a complete meal your whole family will love!
My littlest child just gobbles this keto green chile chicken skillet meal, and she is a picky eater!
Keep reading to the bottom of the page to find tips, substitutions and frequently asked questions about this recipe!
Here are the list of ingredients you need to make this cheesy chicken dish
- Chicken Breast, cubed and browned
- Green chiles (undrained)
- Cream cheese
- Sour cream
- Shredded cheddar cheese
- Shredded mozzarella cheese
- Garlic Powder
- Ground Cumin
- Oil for greasing
In a large cast iron skillet, coat the bottom with avocado oil and preheat over medium-high heat.
After it is warmed up, then add in your cubed raw chicken breast.
Brown the chicken very well to get a carmalizing happening.
The high heat retention of the skillet ensures that the chicken gets perfectly seared on the outside while remaining tender and juicy on the inside.
Once the chicken is nicely browned, set it aside in a small bowl so it stops cooking.
Now get a large mixing bowl to make the cream mixture.
In a large mixing bowl, add the cream cheese, sour cream, can of green chilies (undrained) and spices.
Using undrained chiles will bring an intense flavor without watering down the casserole and keep it creamier.
Mix by hand with a whisk, or use a hand mixer like me to save time.
Mix it up very well until it is creamy without any lumps of cream cheese.
Now add in half of your shredded cheddar and half of your mozzarella.
Fold in well with a spatula or spoon.
Add in the chicken from earlier and fold it in.
Now spread the green chili casserole back into the skillet from earlier.
If you do not have an oven safe skillet, put it into a greased 8×8 casserole dish.
Now sprinkle the remaining half of the shredded cheese on top from earlier.
Place the cast iron skillet in the oven and bake 20 minutes until the cheese is golden and bubbly.
If you like it a little browner, put it under the broiler for 3 minutes, no more or it will burn.
Let it sit for 5 minutes before serving up so the cheese has a chance to settle in cooling.
I serve mine with fresh lettuce with fresh cilantro mixed in topped with fresh salsa, sour cream and black olives.
If you have leftovers, keep them in an airtight container up to 4 days.
This keto green chili chicken casserole seems to taste even better the next day!
This recipe makes 8 servings with 10g carb for the whole dish.
That comes to 2.25g net carbs and whole carbs as there is no fiber added.
You can also freeze it for later.
It makes a great freezer meal for the entire family on those busy nights you don’t feel like cooking!
I put it in a freezer bag and then thaw overnight or in a little water the day I will be eating it.
Tips, Substitutions and FAQs
-Can I use a different type of meat in this recipe?
Absolutely! While the recipe calls for chicken, you can easily substitute it with turkey, shredded pork loin, chopped pork tenderloin or even ground beef. Make sure you use the same amount of meat so it does not turn out dry.
-Are there any alternatives to green chiles?
If you can’t find green chiles, you can use canned jalapenos, diced poblano peppers, hatch chiles or anaheim peppers as a substitute. Keep in mind that mild green chiles is a great way to add in some spice without overdoing it if serving to young children. You can also use sauteed green peppers. They are even milder than mild green chiles.
-Are there other options of the chicken used instead of chicken breasts?
Yes! You can pick up a rotisserie chicken and shred the meat to use as your chicken in the recipe. Shredded chicken works well in this recipe! You may need to add in 1/4 cup heavy cream as shredded chicken tends to be thirsty and you do not want it to dry out. Alternatively, use chicken thighs browned and chopped up. This is a juicy chicken cut that does not need any extra cream added.
-Is there a way to make this dairy free?
Yes, you can use plant based cream cheese and dairy free cheese. You may consider adding in salsa verde in addition to the green chili peppers to the “sauce” that the chicken sits in to thicken it up a bit. You can even leave out the “shredded cheese” and leave it from the top and it will still be good! Make it into a filling for some gluten free corn tortillas or some low carb tortillas like Crepini Egg Wraps! This way you won’t miss the cheese as much!
-What about the shredded cheese, Can I use different varieties next time?
Yes, you can! I would recommend sticking with mozzarella or monterey jack cheese to maintain the creaminess. Cheddar is a great option for holding things together and browning up the top nicely. Monterey Jack cheese is great for melting and browning so it would work alone if thats all you have.
-What if I do not have an oven safe skillet like a cast iron skillet?
No worries! You would go ahead and follow the recipe as its written, but when you are asked to put it back in the skillet, put it in a baking dish instead. The size of this recipe fits an 8×8 pan well. If you want to make it for a crowd and fill a 9×13 pan, double the recipe. Everything will stay the same with cooking temperature and cooking time.
-Can I make this in my slow cooker or pressure cooker to speed up the time to make this low carb chicken recipe?
Yes actually! You would still need to start with the chicken being browned up before you get it into the slow cooker. Add your browned chicken to the slow cooker after you follow the recipe up until the point where you are asked to put it in the oven. Instead of the oven, spread it out into a greased slow cooker. Set the temperature to LOW for 3 hours. It will be cheesy and cooked, but not browned on top. Still so very good!
For the Instant Pot, saute the chicken first in the pot until cooked and brown. Pour in 1/4 cup chicken broth and whisk up the brown bits in the bottom so you do not get a burn notice.Then stir in all of the other ingredients called for. Lastly, top with the reserved shredded cheese and while still on saute, put on the lid. Leave it this way for 5 minutes and then turn the pressure cooker off. Leave the lid on for an additional 5 minutes to continue to melt the cheese and warm up the casserole. Then serve!
- Change this new recipe up when you use keto green chile sauce instead of the chopped green chiles. This would measure the same in ounces so the casserole is not soupy.
- You can turn this recipe into a keto white chicken chili recipe when you make it in a large pot or dutch oven. When you get to the point of folding in the cooked chicken, add in 1 -2 cups of chicken broth depending on how thick you want it. You can also add in some prepared cauliflower rice to bulk it up since you wouldn’t be using white beans. If you want to use white beans, drain and rinse your beans, then add in 2 (15oz) cans.
- If you want to take this recipe and use it as a filling for enchiladas you can! Just fill your tortillas with the prepared mixture and nestle into a greased baking dish. Pour enchilada sauce over it all and top with the remaining half of the cheese. Cover it all with aluminum foil and bake at 375F for 30 minutes until bubbly.
- Instead of using regular sea salt, sprinkle on some Gluten Free Copycat Red Robin Seasoning! It adds a lot of extra flavor!
This Gluten Free Cheesy Green Chile Chicken Skillet is a delectable gluten-free meal that celebrates the magic of cast iron skillets and all the flavors of New Mexico in this great recipe!
Its combination of flavors and textures, from the smoky green chiles to the creamy sour cream and cheese, makes it an instant crowd-pleaser wether you are on a low carb diet or not!
The convenience of cooking and serving in a single skillet not only saves you from washing dishes but also enhances the dish’s overall taste.
Find comfort in knowing that it has a short ingredient list and that everyone in your family will love it!
Gluten Free Cheesy Green Chile Chicken Skillet
- 10" cast iron skillet
- hand mixer or electric mixer
- large mixing bowl
- 1 8oz block of cream cheese, cubed, softened
- 3/4 cup sour cream
- 7 oz green chiles 2 small cans or one large can
- 1/2 tsp ground cumin
- 1/4 tsp sea salt
- 3 cups cubed and cooked chicken approximately 1-1.5 lb chicken breast
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella
- Preheat oven to 350F.
- Coat the bottom of a large cast iron skillet with avocado oil and preheat over medium-high heat. After it is warmed up, add in your cubed raw chicken breast.
- Once the chicken is nicely browned, set it aside in a small bowl so it stops cooking.
- Now get a large mixing bowl to make the cream mixture.
- To a large mixing bowl, add the cream cheese, sour cream, can of green chilies (undrained) and spices.
- Mix by hand with a whisk, or use a hand mixer like me to save time. Mix it up very well until it is creamy without any lumps of cream cheese.
- Now add in half of your shredded cheddar and half of your mozzarella. Fold in well with a spatula or spoon.
- Now add in the chicken from earlier and fold it in.
- Now spread the green chili casserole back into the skillet from earlier.
- If you do not have an oven safe skillet, put it into a greased 8×8 casserole dish.
- Now sprinkle the remaining half of the shredded cheese on top from earlier and place the cast iron skillet in the oven and bake 20 minutes until the cheese is golden and bubbly.
- If you like it a little browner, put it under the broiler for 3 minutes, no more or it will burn.
- Let it sit for 5 minutes before serving up so the cheese has a chance to settle in cooling.
- I serve mine with fresh lettuce with fresh cilantro mixed in topped with fresh salsa, sour cream and black olives.
- If you have leftovers, keep them in an airtight container up to 4 days.
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