Keto Green Chili chicken

 

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 1 cup green enchilada sauce (sugar-free)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup chicken broth
• 1/2 cup diced green chilies (canned or fresh)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the Oven:

1. Preheat your oven to 375°F (190°C).

2. Prepare the Chicken:

1. In a large skillet, heat the olive oil over medium-high heat.
2. Season the chicken breasts or thighs with salt, pepper, garlic powder, onion powder, and cumin.
3. Cook the chicken in the skillet until browned on both sides and cooked through, about 7-8 minutes per side. Remove the chicken from the skillet and set aside to cool slightly. Once cooled, shred the chicken using two forks.

3. Prepare the Sauce:

1. In the same skillet, add the chicken broth, green enchilada sauce, and diced green chilies. Stir to combine and bring to a simmer.
2. Reduce the heat to low and add the cream cheese and sour cream. Stir until the cream cheese is fully melted and the sauce is smooth.

4. Combine Chicken and Sauce:

1. Add the shredded chicken back into the skillet with the sauce. Stir to combine and heat through.

5. Assemble the Casserole:

1. Transfer the chicken and sauce mixture to a baking dish.
2. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.

6. Bake:

1. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

7. Serve:

1. Garnish with fresh cilantro if desired. Serve hot.

Nutrition Information (per serving, based on 6 servings):

• Calories: Approximately 370 calories
• Fat: Approximately 27g
• Carbohydrates: Approximately 5g (net carbs)
  • Fiber: 1g
• Protein: Approximately 25g
• Sodium: Approximately 700mg

Notes:

• The nutrition information provided is an estimate and may vary depending on the specific ingredients used.
• You can adjust the level of heat by adding more or fewer green chilies or using a spicier green enchilada sauce.
• For a dairy-free version, you can use dairy-free cheese alternatives and coconut cream in place of sour cream.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.