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Creamy Verde Chicken Chili Bake

KPW30
May 2, 2022 | Author: Ashley McCrary

Tender pollo verde meets creamy casserole with this Verde Chicken Chili Bake! Ready in just 30 minutes, this keto casserole is perfection! Whole30, Dairy Free, Gluten Free, Paleo and Keto.

a white bowl filled with brown rice and topped with verde chicken chili bake and fresh cilantro with a silver spoon resting inside of the bowl

This keto-friendly, creamy verde chicken chili bake is a quick & easy 30-minute meal that the whole family will love! Creamy pollo verde smothered in Herdez salsa verde, green chiles & dairy-free cream cheese, and baked to absolute perfection!

Serve over rice, in tortillas, or by itself, and enjoy this delicious Mexican-inspired meal!

verde chicken chili casserole in a white baking dish with a silver serving spoon resting on the side

What Makes This Recipe Great

I love a quick & easy way to get my girls all the nutrients they need and healthy casseroles just seem to hit the spot! One of my favorite recipes is green chicken chili, and I thought, why not try my hand at taking those same ingredients and making it into one of my famous “bakes”.

Using Herdez salsa verde, dairy-free cream cheese, diced green chiles, and tender chicken breasts, this pollo verde casserole, or as I call it, Creamy Verde Chicken Chili Bake is absolutely delectable! The best part? This recipe is Keto, Paleo, Whole30, Dairy-Free, and Gluten-Free!

How to Make This Recipe

a photo with recipe ingredients labeled, including herdez salsa verde, chicken breasts, minced garlic, green chiles, lime, spices, dairy free cream chese, and fresh cilantro

Ingredient Notes

  • Chicken Breast: I like to use skinless, boneless chicken breasts. Pro tip: If you want your chicken to cook faster, slice your chicken breasts in half long ways to make them extra thin! This way, they cook faster than a thicker breast.
  • Olive Oil: You can also use avocado oil if you prefer.
  • Kite Hill Cream Cheese*: You can also use a different brand of dairy-free cream cheese, but this is my favorite. If you’re not dairy-free, use regular cream cheese if preferred.
  • Garlic Cloves: You can mince fresh garlic cloves or use minced garlic from a jar.
  • Spices: Salt, Pepper, Cumin, Paprika
  • Canned Green Chiles: These can be found in the Hispanic foods section or near the salsa.
  • Herdez Salsa Verde: This Herdez Salsa Verde is my favorite! It’s keto-friendly, low-carb, and so yummy! You can use a different brand, but I really recommend Herdez salsa verde. It’s also super easy to find in any local grocery store.
  • Fresh Cilantro: This is an optional garnish, but if you like cilantro, it’s delicious on this pollo verde casserole!
four quadrants of photos showing the step by step recipe instructions for pollo verde casserole with herdez salsa verde

Step by Step

  1. Preheat the oven to 400F. In a large baking dish add the chicken breast in a single line down the middle of the baking dish.
  2. Pour the tomatoes, onions, garlic, and salt/pepper over the chicken. Drizzle the olive oil over the top of all of the ingredients.
  3. Scoop out the cream cheese and place it in the middle of the baking dish, atop the chicken and other ingredients. Bake in the oven for 30-40 minutes or until the chicken is cooked through (165˚F internal temp).
  4. After the chicken is cooked to temperature, remove the dish from the oven. Using tongs, shred the chicken. Once shredded, use a spoon and mix everything together. 
a bowl of brown rice topped with verde chicken chili bake and topped with fresh cilantro

How to Serve This Recipe

You can serve this pollo verde bake in so many different ways! Serve hot and garnish with fresh cilantro!

  • Cauliflower Rice
  • Brown Rice
  • Spanish Rice
  • Tortillas
  • Tortilla Chips

Mac’s Tips & Tricks

Storage: Store in an airtight container for 4 days. 

Dairy Substitutes: If you are not dairy-free, feel free to use regular cream cheese.

Cook time: The cook time will vary depending on the thickness of the chicken breast.

a plate with three flour tortilla tacos holding pollo verde casserole inside next to two lime wedges.

Creamy Verde Chicken Chili Bake: FAQs

Is this verde chicken chili bake keto-friendly?

Yes! One serving of this recipe is just 9 net carbs, 18 grams of fat, and 52 grams of protein! Serve it over a keto-friendly side like cauliflower rice to keep it low-carb.

Can I freeze this recipe?

Yes! Store in an airtight, freezer-safe container for up to 6 months. Defrost overnight and warm up in the oven at 350F until it bubbles about 25-30 minutes.

My chicken didn’t cook in time, what do I do?

Your chicken breasts might be on the thicker side. Simply bake the casserole a little longer and check the chicken with a thermometer. It should reach 165 F when it’s done. Next time, slice your chicken in half long ways to make thinner breasts that way they cook much faster.

Are all salsa verde sauces the same?

While the salsas for pollo verde are similar, my favorite is Herdez salsa verde. It’s mild with just enough kick, low carb, inexpensive, and super easy to find!

Can I cook this in the crockpot.

Yes! Simply add all the ingredients except the cream cheese to the crockpot and cook on low for 6-7 hours. 20 minutes before serving, add in the cream cheese and cook until melted.

Print
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a white bowl filled with brown rice and topped with verde chicken chili bake and fresh cilantro with a silver spoon resting inside of the bowl

Creamy Verde Chicken Chili Bake

Tender pollo verde meets creamy casserole with this Verde Chicken Chili Bake! Ready in just 30 minutes, this keto casserole is perfection! Whole30, Paleo, Gluten-Free, Dairy-Free, and Keto. 

  • Total Time: 35 minutes
  • Yield: 45 servings 1x

Ingredients

Scale
  • 2.5 lbs. large chicken breast
  • 1 8 oz container Kite Hill Cream Cheese*
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 4 oz. can of green chiles
  • 1 12 oz. jar salsa verde
  • 1 lime, juiced
  • Fresh cilantro, chopped

Instructions

  1. Preheat the oven to 400F. In a large baking dish add the chicken breast in a single line down the middle of the baking dish.
  2. Coat the chicken with the seasoning along with the jar of salsa verde, green chiles, minced garlic, and salt/pepper over the chicken. 
  3. Scoop out the cream cheese and place it in the middle of the baking dish, atop the chicken and other ingredients. Squeeze the juice of one lime over everything. Bake in the oven for 30-40 minutes or until the chicken is cooked through (165˚F internal temp).
  4. After the chicken is cooked to temperature, remove the dish from the oven. Using tongs, shred the chicken. Once shredded, use a spoon and mix everything together. 
  5. Serve hot over cauliflower rice, brown rice, or in tortillas and garnish with fresh cilantro

Notes

Storage: Store in an airtight container for 4 days. 

Dairy Substitutes: If you are not dairy-free, feel free to use regular cream cheese.

Cook time: The cook time will depend on the thickness of the chicken breast. Around 30-40 minutes.

Crockpot: Simply add all the ingredients except the cream cheese to the crockpot and cook on low for 6-7 hours. 20 minutes before serving, add in the cream cheese and cook until melted. Shred the chicken and enjoy!

  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Mexican
  • Diet: Gluten Free

Keywords: verde chicken chili bake, pollo verde casserole

9 thoughts on "Creamy Verde Chicken Chili Bake"

  1. Ashley McCrary says:

    An easy weeknight dinner recipe. The whole family loves it

  2. Julie says:

    This is such an easy and excellent dish! Great flavors and tastes. All the family enjoyed this dish on Mother’s Day. Great addition to my recipe rotation.

  3. Whitney says:

    So good and so easy!

  4. Sam says:

    This recipe was so, so good and super easy. On day 1 we had it over rice, and on day 2 I put it inside some tortillas, covered in green enchilada sauce (topped my husbands side with cheese) and baked in the oven. 2 dinners in less than 30 minutes each and both were delicious. Thanks for another fab recipe!

  5. Tony M says:

    What a delicious concoction! I used 4oz of 1/3 fat Cream Cheese and it came out lovely. Making this again today for a meal prep. 🙂

    1. Ashley McCrary says:

      Yay! So happy to hear this Tony. Thank you

    2. Ashley McCrary says:

      YAY TONY!!!! So happy its a recipe you can add to your meal prep. Happy eating!

  6. Amy says:

    My daughter made this first and sent the link to me. I made it tonight and served with low carb tortillas….AMAZING!!!

    1. Ashley McCrary says:

      Hi Amy……so happy to hear the chili bake was a hit. Thank you for connecting with me giving such positive feedback. Happy Eating friend.


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Pierogy and Sausage Cabbage Skillet
1 package Mrs. T’s Classic Cheddar Pierogies
1 package beef kielbasa or beef sausage of choice
1 medium head of cabbage, shredded
1 onion - sliced
salt and pepper
2 tablespoon olive oil or butter, divided
3 garlic cloves, minced
 
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1 tablespoon sesame oil
1 large onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
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8 cups chicken broth
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salt/pepper
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1. In a large pot or Dutch oven, sauté the onions and garlic with 1 tablespoon of sesame seed oil. 
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