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!

Creamy Verde Chicken Chili Bake

Name: Creamy Verde Chicken Chili Bake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 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

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

Cook Mode Prevent your screen from going dark

Instructions

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.
Coat the chicken with the seasoning along with the jar of salsa verde, green chiles, minced garlic, and salt/pepper over the chicken.
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).
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.
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