The BEST Green Chile Mexican Chicken dish is much closer than the restaurant! This one is low carb and only a 10-minute prep in your own kitchen.
Best of all, it uses delicious green chiles from Hatch, New Mexico!
With only 8 ingredients, all keto friendly ingredients of course, my Low Carb Green Chile Mexican chicken checks all the boxes including, simple, tasty, healthy, and fun!
My family LOVES Mexican and Tex-Mex foods!
As a result, I’ve got several keto Mexican food recipes ready to go and continue to create more.
In fact, I’m always looking for more ideas so send me yours and I’ll see what we can do to ketofy them for you because Ketofication is what we do here!
“Inspiring” isn’t necessarily one of those words people often associate with a ketogenic lifestyle.
However, when I think of all those glorious, non-keto foods my family and I have loved for years, you know, in those dark, carb days, I am inspired.
Keto-Geek? Guilty as charged!
This dish is inspired from local Mexican restaurants we each frequented for years in both South Carolina and Texas.
AND, from all the wonderful, fresh green chile The hubs enjoyed while he resided in New Mexico.
Why Hatch Green Chile?
Think of New Mexico’s Hatch Valley like Napa Valley only for peppers instead of grapes.
Both green and red chile pepper varieties are from the same plant but picked at different times.
I prefer the deep smoky flavor of green and generally the green chile pepper is what you find in most dishes like my low carb Green Chile Mexican Chicken.
Why? Who knows, that’s just my experience and I’d love to hear about your experiences with the red chile or green chile varieties.
Of course, getting our hands on fresh Hatch green chile in East Tennessee can be a little problematic at times, but we found the next best thing in this Hatch Valley 505 Southwestern Flame Roasted Green Chile sauce.
It only has a few ingredients, and after living in New Mexico for several years, this one is the best we’ve found, yet!
Only three carbs and that incredible smoky flavor!
Is it Spicy?!
Funny Story time: I’ve mentioned before that I am not a huge fan of spicy things that burn, smolder or in any way create heat in my food.
However, the rest of my household loves all things spicy. The spicier the better!
The amount of green chile in this recipe doesn’t add much heat, just flavor, and I wanted to keep it that way so I originally opted for Monterey Jack cheese when putting this recipe together.
Of course, I was too busy to do the shopping for this one so sent the hubs instead. I question my decisions sometimes… LOL
When he gets back home there in the bag is a fresh block of Pepper Jack cheese! Ouch, my face started burning at the idea of that additional spiciness. It was all good though.
He’s nearing the big 5-0, wears reading glasses and claimed they all looked the same… whatever, he’s still mine. ?
So, all that to say, if you want a milder version then use Monterey Jack, spicier use Pepper Jack, don’t worry too much about the spiciness of the green chile and by all means, if you want something done right, well… LOLOL!
Right, Moving On!
How to Make My Low Carb Green Chile Mexican Chicken
Heat your oven to 375F.
Spread the sliced chicken breast tenders flat in a baking dish.
(Tip: Dicing the chicken is an option but I prefer slicing since the chicken falls apart and basically shreds with each forkful)
In a medium bowl (I’ve used these for the past 5 years!), mix the cream cheese, 1/2 cup pepper (OR Monterey) jack cheese, garlic powder, cumin, salt, and pepper until well combined.
Add the green chile and stir until evenly mixed.
Spread the chicken with the green chile mixture.
Then, top with the remaining 1/2 cup of pepper jack cheese.
Bake on the middle rack for 35 minutes or until chicken is done.
(Tip: Turn on the broiler for an additional 3-5 minutes to get the cheese topping good and bubbly.)
Serve by itself, over cauliflower rice, leafy greens or my Keto Pita Chips, and Enjoy!
Or better yet just make all these low-carb, keto-friendly Mexican meals at once and have yourself a keto fiesta with friends!
Taco’bout a party!!
- 1 lb chicken breast, sliced
- 8 oz package cream cheese, softened
- 4 oz Green Chile
- 1 cup pepper jack cheese, shredded
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- Heat the oven to 375F.
- Spread the sliced chicken breast tenders flat in a baking dish.
- In a medium bowl, mix the cream cheese, 1/2 cup pepper jack cheese, garlic powder, cumin, salt and pepper until combined.
- Add the green chile and stir until evenly mixed.
- Spread the chicken with the green chile mixture.
- Top with the remaining 1/2 cup of pepper jack cheese.
- Bake on the middle rack for 35 minutes or until chicken is done.
- (Optional, turn on the broiler for an additional 3-5 minutes to get the cheese topping good and bubbly.)
- Serve by itself, over cauliflower rice, leafy greens or my Keto Pita Chips and Enjoy!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 90mgSodium: 297mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 23g