Keto Green Chile Chicken Casserole

A few months in the Keto lifestyle, I realized I needed a Tex-Mex strategy – especially when it comes to chicken. I found several wonderful chicken recipes from dietdoctor.com and ruled.me that I keep in regular rotation. However, as a Tex-Mex aficionado, I wanted to create a chicken casserole dish that marries the authentic flavors to the lifestyle I love. I came up with this Keto Green Chile Chicken Casserole recipe that hits the spot. It’s decadent, a little bit spicy, and goes well with a simple salad or just a handful of cherry tomatoes. I serve with a wedge of lime on the side.

Notes: This recipe uses thinly sliced boneless skinless chicken breasts. Normally I season chicken with salt and pepper before breading. Because grated Parmesan contains ample sodium and green chile sauce is already a little spicy, I forego seasoning the chicken breasts. Sauce: you can find recipes online to create your own if you  Google “hatch green chile enchilada sauce”. I use the Hatch brand because it is easy to find in Texas grocery stores.

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Keto Green Chile Chicken Casserole

Votes: 1
Rating: 4
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Prep Time

20 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

• 2 lbs. Boneless, skinless chicken breasts - thinly sliced
• 1 cup Almond flour
• 1 cup Grated Parmesan cheese
• 1 tbsp. Enchilada seasoning I use Fiesta brand available on Amazon
• 1 each Egg
• 1/2 cup Avocado oil
• 8 oz. Shredded mozzarella
• 8 oz. Green chile enchilada sauce approximately 1/2 can
• 1/2 oz. Pickled jalapenos

Prep Time 20 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients 2 lbs. Boneless, skinless chicken breasts - thinly sliced 1 cup Almond flour 1 cup Grated Parmesan cheese 1 tbsp. Enchilada seasoning I use Fiesta brand available on Amazon 1 each Egg 1/2 cup Avocado oil 8 oz. Shredded mozzarella 8 oz. Green chile enchilada sauce approximately 1/2 can 1/2 oz. Pickled jalapenos

Votes: 1 Rating: 4 You: Rate this recipe!

Instructions

Prepare

1. Set oven to 375 degrees Heat 1/4 cup Avocado oil in a large skillet on medium to medium-high heat Combine Almond flour, Parmesan cheese, and Enchilada seasoning in a large bowl In a separate shallow bowl or dish, whisk the egg

Brown

1. Working in batches, dip one side of chicken breast first in egg wash, then two sides in the flour-cheese dry mixture, and place in the skillet Brown breaded chicken on both sides, approximately 2 minutes per side

   

Layer

1. Layer a medium-sized casserole dish with first the breaded chicken, then 1/4 cup of green chile enchilada sauce, and finally 1/4 cup Mozzarella cheese Continue working through this process until the layers are complete. In a medium-sized casserole dish, this makes 3-4 layers

   
2. Place uncovered casserole dish in 375 degree oven and bake for 20 minutes, or until top layer of cheese is bubbly When done, let rest for 10 minutes before serving Tip: Slice casserole through from top to bottom, like you would cut and serve a cake. Spoon sauce mixture over each portion.