This 30-minute Green Chili Chicken bake is extra creamy with whipped cream cheese and Monterey Jack. You can sear the chicken first for crispy edges or bake it straight in the oven for a true weeknight shortcut.
It's full of chili verde flavor and naturally low carb, keto friendly, and gluten free. Just 6 net carbs per serving.
Love green chili everything? You'll also want to check out our viral green chili casserole.
Green Chili Chicken is so easy!
The inspiration for this post came from our viral low carb green enchilada chicken casserole, which is one of the most popular casserole recipes on our site.
This recipe was inspired by our viral Low Carb Green Enchilada Chicken Casserole. Readers asked for a baked chicken breast variation, and my husband finally admitted he needed a break from casseroles. Fair enough.
So whether you call it green chili chicken, green chile chicken, or green enchilada chicken… this creamy skillet-style bake hits the spot either way. The flavor depends on whether you use a chili verde salsa or a green enchilada sauce.
Ingredients you'll need
- 1.5-2 lb chicken breasts, We took 2 large chicken breasts and cut them into 4 chicken cutlets
- whipped cream cheese - regular softened cream cheese will work as well
- Monterey Jack cheese, shredded - feel free to mix cheeses here! Cheddar, Colby Jack, or Jack cheese all work
- diced green chilis, mild - spicy canned green chilis provide a nice kick
- chili Verde salsa OR green enchilada sauce - chili verde salsa, hatch green chili salsa, tomatillo salsa, or green enchilada sauce all work with slightly different flavor profiles.
- taco seasoning (sugar-free homemade or your favorite grocery store brand)
How to make low carb green chili chicken bake
Before you start: chicken breast sizes vary a lot. Use 2 pounds total and cook to an internal temp of 165°F.
1. Prep
Preheat oven to 375°F and place the rack in the center.
2. Season
Add chicken cutlets to a 2-3 quart baking dish and sprinkle with taco seasoning.
3. Layer
Spread cream cheese over the chicken. Top with diced green chilis, verde salsa (or enchilada sauce), and finish with shredded cheese.
4. Bake
Bake 35-45 minutes, or until the thickest piece reaches 165°F with an instant-read thermometer.
5. Garnish + serve
Top with chives, parsley, sour cream, or extra salsa if desired.
Serves 6.
What to Serve with Green Enchilada Chicken
Here's a list of some of our favorite side dishes to go with green enchilada chicken:
- A simple salad
- cauliflower rice or broccoli rice
- roasted vegetables
- steamed broccoli
FAQ About Green Chili Chicken
Is green chili chicken keto?
Yes. This recipe has 6 net carbs per serving, so it fits keto, low carb, and high-protein low carb eating styles. For the lowest carb version, use full-fat cream cheese, shred your own cheese (pre-shredded usually contains starch), and choose a chili verde salsa without added sugar. Some green enchilada sauces contain sugar, so check labels if you're strict keto.
What's the difference between chili verde and green enchilada sauce?
Chili verde is typically a raw tomatillo-based salsa, while green enchilada sauce is cooked and slightly smoother. Both work in this recipe, just with slightly different flavor profiles.
Do I need to sear the chicken first?
No. You can bake the dish entirely in the oven. Searing is optional and just adds a crispy exterior.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless thighs work great. Adjust the bake time as needed and cook to 165°F internal temperature.
More Low Carb Chicken Recipes
- Chicken Zoodle Soup
- Chicken Green Chili Casserole
- Chicken Fajita Bake
- Low Carb Chicken Divan Casserole
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Recipe
Green Chili Chicken Bake
Ingredients
- 1.5 + lb chicken breasts 3-4 breasts
- 8 oz whipped cream cheese
- 1 cup Monterey Jack cheese shredded
- 4 oz can diced green chilis mild
- ½ cup chili Verde salsa or green enchilada sauce
- 2 tablespoon taco seasoning homemade or favorite brand
Instructions
- Preheat the oven to 375 F
- NOTE: directions include baking the chicken from raw in the oven and also searing first in a skillet and then finishing by baking in the oven for a shorter amount of time.
- Cut the 2 large chicken breasts into halves lengthwise to make 4 chicken cutlets.
- In a large skillet over medium high heat, add 1 tablespoon of olive oil to the pan. Sear the chicken breast cutlets for 3 minutes on each side. *skip this step if you want to make the whole dish in the oven*
- Sprinkle the taco seasoning over the chicken
- Spread the whipped cream cheese over the top of the seasoned chicken breasts.
- Spread the diced green chilis and the green chili salsa over the cream cheese layer and then top with the shredded Monterey Jack cheese.
- If you first seared the chicken, bake the chicken cutlets for 10-15 minutes until the internal temperature reaches 165F.
- If you did NOT sear the chicken ake the entire recipe for 30-35 minutes until a thermometer reads 165F, when inserted into the thickest part of a chicken breast. Broil the cheese for a couple minutes if you prefer it crispy and browed.
- Garnish with chives, chopped parsley, sour cream, and salsa.
- Serve 6
Lindsey says
I had a hard time getting the cream cheese to spread on the breasts. It kept sticking to the spatula . Finally I decided dip my spatula in water. I tried spreading it and it worked perfectly!!
Wendy says
This was really good. I did not sear the chicken, and I used thighs. I am not a fan of cream cheese so I left that off of my pieces and it was still very yummy. Hubby enjoyed it too. Served with roasted broccoli.