A creamy, zesty, and easy-to-make one-pan meal combining tender chicken, green chilies, and melted cheese for a family-friendly keto recipe. Perfect for a quick weeknight dish with minimal cleanup and bold American flavors.
1 tablespoon unsalted butter
1 tablespoon minced garlic
1 seeded and chopped jalapeno
1 cup unsweetened almond milk
1/4 cup heavy cream
3 ounces softened cream cheese
4 ounces canned diced green chilies (with liquid)
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon onion powder
1 cup shredded cheddar cheese
5 cups shredded cooked chicken
1/2 cup shredded cheddar cheese for topping
Green onions for garnish
Preheat oven to 350°F (180°C)
Melt 1 tbsp butter in a skillet over medium heat
Add minced garlic and chopped jalapeno, sauté 2-3 minutes
Mix in green chilies (with liquid), chili powder, cumin, and onion powder
Whisk in unsweetened almond milk and heavy cream
Stir in softened cream cheese until melted and combined
Blend in 1 cup shredded cheddar cheese and 5 cups shredded chicken
Simmer for 5 minutes until thickened
Sprinkle 1/2 cup cheddar cheese on top, then bake 8-10 minutes until golden
Garnish with green onions before serving
Use low-sodium canned chilies if available
Rotisserie chicken works well for shredded chicken
Adjust jalapeno amount for desired spice level
Baking can be skipped for stove-top cooking
Find it online: https://www.makeourrecipes.com/one-pan-keto-green-chili-chicken/