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One of my favorite dinner memories is mom putting together comfort in casserole form: creamy chicken casserole topped with Stovetop stuffing! It was always one of dad’s favorites (and mine) and our family still enjoys easy homemade chicken casseroles frequently.

With a few simple tweaks to that family favorite classic dinner, we will enjoy this creamy low carb Mexican-style chicken casserole regularly now, too…and I bet your family will, too!

Green Chili Chicken Casserole is fun twist on the classic enchilada casserole using yummy green enchilada sauce.  This is an easy to prepare ahead casserole one pan dinner that the whole family is going to love.

There is something about a good casserole that takes me right back to my childhood.  It might be all those church potluck dinners we went to where there was always a wide array of casseroles to choose from!

One of the beauties of a good casserole is the whole meal is in one pan.  This green chili chicken casserole has layers of corn tortillas, chicken cheese and enchilada sauce.  I added in some black olives because they are my favorite and topped it with green onions for a little color.  Sometimes casseroles are not the prettiest I must admit!
But if you don’t have a stand mixer, don’t despair! You can always use a hand mixer or forks to pull it apart. Your chicken will be so tender that it just falls apart.

Prepping shredded chicken ahead of time makes dinner time much easier. You can use it to make chicken bundles, chicken casseroles, healthy chicken salad, and even chicken pizzas with it. It’s a kitchen staple around here!

  • 3-4 Boneless skinless chicken breasts trimmed
  • 1 8 oz package cream cheese softened
  • 1 4 oz can chopped green chilis I prefer Old El Paso
  • 1 cup monterey jack cheese shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  1. Heat the oven to 375F.
  2. 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. 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!
  • You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
  • Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
  • Find my crockpot version of Green Chile Chicken here!