Gluten Free Cheesy Green Chile Chicken Skillet
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. 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
Equipment
- 10" cast iron skillet
- hand mixer or electric mixer
- large mixing bowl
Ingredients
- 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
Instructions
- 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.
- 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. 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 8x8 casserole dish.
- 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.
Notes
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.
| Nutrition Facts | |
|---|---|
| Serving size: 1 cup | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 531 |
| % Daily Value* | |
| Total Fat 42.6g | 55% |
| Saturated Fat 25.2g | 126% |
| Cholesterol 160mg | 53% |
| Sodium 393mg | 17% |
| Total Carbohydrate 1.1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 24.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 129mg | 10% |
| Iron 2mg | 10% |
| Potassium 129mg | 3% |
Nutrition
Calories: 531kcal
Tried this recipe?Let us know how it was!