Low Carb – Keto Green Chile Chicken

This recipe for Keto Green Chile Chicken was just what I was looking for.  Erin often takes her lunch to work with her (she’s a middle school counselor) and she commented that this dish freezes well and easily reheats in the microwave  at school. 

It reminds me of my favorite recipe for cheddar broccoli soup.  I used  extra sharp Tillamook cheddar cheese for lots of cheesy flavor. This is a perfect dish for busy weekdays because ingredients can be prepped ahead,  assembled in the morning before work, then popped into the oven for a quick 30 minute heat through while you set the table and make a salad. 

This casserole is de-licious and will be something that I make again and again.  Adding chicken was wonderful, but it can be left out if you prefer. This would be a great side with baked ham (thinking ahead to Easter here). You could easily half the recipe if you want a smaller amount.

INGREDIENTS

• 1 4 oz can chopped green chilis I prefer Old El Paso
• 1 8 oz package cream cheese softened
• 1 cup monterey jack cheese shredded
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• 1/4 tsp pepper
• 1/4 tsp salt
• 3-4 Boneless skinless chicken breasts trimmed

INSTRUCTIONS

1. First, Heat the oven to 375F.
2. Then, In a medium bowl, mix the cream cheese, garlic powder, cumin, salt and pepper until combined. Then stir in the green chilis and stir until evenly mixed.
3. And then, Lay the chicken breasts flat in a baking dish. Cover the chicken breasts with the green chili mixture. Then top with the monterey jack cheese.
4. Bake on the middle rack for 35-45 minutes or until chicken is cooked through and the juices run clear.
5. Serve hot over sautéed spinach or cauliflower rice. Enjoy!

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