34+ Tasty Authentic Mexican Green Chili Recipes That Will Spice Up Your Life

When it comes to bold, flavorful dishes, few cuisines rival the richness and spice of authentic Mexican food.

One standout ingredient in Mexican cuisine is the green chili, known for its distinctive heat and vibrant flavor.

Whether you’re preparing a hearty stew, sizzling fajitas, or a tangy salsa, the versatility of green chilies makes them a beloved staple.

In this article, we’ll dive into the world of authentic Mexican green chili recipes, exploring the rich variety of dishes that can be made using this dynamic ingredient.

From smoky roasted chilies to zesty salsas, get ready to spice up your cooking with some of the best recipes straight from Mexico’s culinary heartland.

34+ Tasty Authentic Mexican Green Chili Recipes That Will Spice Up Your Life

Exploring the authentic flavors of Mexican green chili recipes offers a delightful journey into the heart of Mexican cuisine.

With their distinctive heat, smoky undertones, and vibrant flavor, green chilies elevate any dish they touch.

Whether you’re looking to add depth to a slow-cooked stew or bring zest to a fresh salsa, these recipes are sure to become regulars in your cooking rotation

So, next time you’re in the kitchen, don’t hesitate to bring the bold flavors of Mexican green chilies to life and enjoy the mouthwatering results!

Authentic Mexican Green Chili (Chile Verde)

Chile Verde, or Green Chili, is a hearty and flavorful Mexican dish made with tender pork simmered in a tangy and spicy green sauce. This dish is perfect for a low-carb, keto lunch, as it combines healthy fats, protein, and bold flavors while being free of starchy ingredients.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 6-8 green chilies (Serrano or jalapeños), roasted and peeled
• 2 tomatillos, husked and roasted
• 1 cup chicken broth
• 1 tsp ground cumin
• 1 tsp oregano
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the pork chunks and sear until browned on all sides. Remove from the pot and set aside.
2. In the same pot, sauté the chopped onion and garlic until softened and fragrant, about 2-3 minutes.
3. Add the roasted and peeled green chilies, tomatillos, chicken broth, cumin, and oregano to the pot. Bring to a simmer and cook for 5-10 minutes to allow the flavors to meld together.
4. Transfer the mixture to a blender and puree until smooth. Return the sauce to the pot and add the pork back in. Stir well.
5. Cover and cook on low heat for 1-2 hours, until the pork is tender and infused with the flavors of the sauce. Season with salt and pepper to taste.
6. Serve with fresh cilantro, lime wedges, and a side of low-carb veggies.

This Authentic Mexican Green Chili is a true comfort food that packs a punch of flavor and spice. With its tender pork, smoky green chilies, and fresh tomatillos, it’s a dish that’s rich in taste yet low in carbs. Perfect for a satisfying keto lunch that feels like an indulgence without the guilt.

Mexican Green Chili Chicken Stew (Sopa de Pollo con Chile Verde)

A light yet flavorful soup made with tender chicken, green chilies, and a fresh, vibrant broth. This Mexican Green Chili Chicken Stew (Sopa de Pollo con Chile Verde) offers a comforting keto-friendly meal full of protein, healthy fats, and a spicy kick.

Ingredients:

• 2 lbs boneless skinless chicken thighs
• 6 green chilies, roasted and peeled
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 medium zucchini, chopped
• 1 cup cilantro, chopped
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot and add the chicken thighs. Sear on both sides until golden brown, about 5 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 2 minutes.
3. Add the roasted green chilies, cumin, and chicken broth. Bring to a simmer, scraping any browned bits from the bottom of the pot.
4. Shred the chicken and return it to the pot, along with the zucchini. Let the stew simmer for 15-20 minutes, or until the zucchini is tender.
5. Stir in the cilantro, and season with salt and pepper to taste.
6. Serve hot, garnished with additional cilantro or a dollop of sour cream if desired.

This Green Chili Chicken Stew is a flavorful, low-carb dish perfect for a keto lunch. The combination of tender chicken, zucchini, and roasted green chilies creates a warming and satisfying soup. Its vibrant flavors and comforting texture make it a great go-to meal for anyone following a low-carb lifestyle.

Keto Green Chili Beef Stir-Fry

A quick and easy keto-friendly stir-fry with tender beef and a zesty green chili sauce. This dish offers the bold flavors of Mexican cuisine without the carbs, making it an ideal lunch for those on a low-carb or keto diet.

Ingredients:

• 1 lb flank steak, thinly sliced
• 5 green chilies (jalapeños or serranos), chopped
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the onion, garlic, and chopped green chilies. Sauté for about 2-3 minutes until fragrant.
3. Stir in the cumin, paprika, and beef broth. Bring to a simmer and cook for another 5 minutes, allowing the sauce to thicken slightly.
4. Return the beef to the skillet, stirring well to coat in the sauce. Cook for an additional 2-3 minutes until the beef is fully coated and heated through.
5. Season with salt and pepper to taste and garnish with fresh cilantro.

This Keto Green Chili Beef Stir-Fry is a deliciously quick and satisfying meal with a spicy kick. The tender beef, aromatic spices, and vibrant green chilies make this dish perfect for a flavorful keto lunch. It’s a great option when you want something hearty but low in carbs, and it’s full of protein and healthy fats to keep you energized throughout the day.

Keto Mexican Green Chili Meatballs (Albóndigas Verdes)

Mexican Albóndigas Verdes, or green chili meatballs, are a savory, keto-friendly dish made with ground beef, cilantro, and roasted green chilies, simmered in a vibrant green chili sauce. These meatballs are low in carbs, high in flavor, and perfect for a satisfying lunch.

Ingredients:

• 1 lb ground beef (or pork)
• 1 egg
• 1/4 cup almond flour (for binding)
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp garlic powder
• 1/2 cup cilantro, chopped
• 6 green chilies (Serrano or jalapeños), roasted and peeled
• 2 tomatillos, husked and roasted
• 1 cup chicken broth
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. In a large bowl, combine the ground beef, egg, almond flour, cumin, oregano, garlic powder, cilantro, salt, and pepper. Mix well and form into meatballs, about 1-inch in diameter.
2. Heat a bit of olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the roasted green chilies, tomatillos, and chicken broth. Bring to a simmer and cook for 5 minutes. Transfer the mixture to a blender and puree until smooth.
4. Return the meatballs to the skillet, pour the green chili sauce over them, and cover. Let them simmer for 20-25 minutes, until fully cooked through.
5. Serve the meatballs with a sprinkle of fresh cilantro or a side of low-carb veggies.

These Keto Mexican Green Chili Meatballs offer a delightful balance of rich, savory meatballs with the bright, spicy flavors of green chilies and tomatillos. This dish is perfect for a keto lunch because it’s not only low in carbs but also packed with protein and healthy fats. It’s a comforting, flavorful meal that feels indulgent while staying within your dietary goals.

Mexican Green Chili Shrimp (Camarones con Salsa Verde)

This quick and flavorful dish features succulent shrimp cooked in a fresh, tangy green chili sauce made from roasted green chilies and tomatillos. A low-carb, keto-friendly lunch option, this dish is full of bold flavors and healthy fats.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4-5 green chilies (jalapeños or serranos), roasted and peeled
• 2 tomatillos, husked and roasted
• 2 garlic cloves, minced
• 1/2 cup cilantro, chopped
• 1 tbsp olive oil
• 1 cup chicken broth
• 1 tsp lime juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.
2. In the same skillet, add the garlic and sauté for 1 minute until fragrant.
3. Add the roasted green chilies, tomatillos, chicken broth, and lime juice. Bring to a simmer and cook for 5-7 minutes until the sauce thickens slightly.
4. Blend the sauce with an immersion blender or transfer it to a regular blender until smooth.
5. Return the shrimp to the skillet, toss them in the green chili sauce, and cook for another 2-3 minutes to heat through.
6. Garnish with fresh cilantro and serve with a side of roasted vegetables or a fresh salad.

Camarones con Salsa Verde is a light yet flavorful dish that’s perfect for a keto-friendly lunch. The smoky heat from the green chilies, combined with the tanginess of tomatillos and the richness of shrimp, creates a meal that’s both satisfying and nutritious. This dish is quick to prepare, making it an ideal option for a busy day when you still want something fresh and full of flavor.

Keto Green Chili Beef and Cauliflower Rice Skillet

This Keto Green Chili Beef and Cauliflower Rice Skillet is a one-pan meal that combines seasoned ground beef with a zesty green chili sauce, served over a bed of cauliflower rice. It’s a simple yet flavorful meal that is low-carb, filling, and perfect for a keto lunch.

Ingredients:

• 1 lb ground beef
• 1 small head of cauliflower, grated or riced
• 5 green chilies (jalapeños or serranos), roasted and peeled
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 cup chicken broth
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 cup cilantro, chopped
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart as it cooks. Cook until browned, about 5-7 minutes. Remove excess fat if necessary.
2. Add the onion and garlic to the skillet, cooking until softened, about 3 minutes.
3. Stir in the roasted green chilies, chicken broth, cumin, and smoked paprika. Let the mixture simmer for 5 minutes to allow the flavors to combine.
4. In a separate pan, sauté the cauliflower rice in olive oil for 3-4 minutes until tender. Season with salt and pepper.
5. Serve the seasoned beef mixture over the cauliflower rice, garnishing with fresh cilantro.

This Keto Green Chili Beef and Cauliflower Rice Skillet is a complete and satisfying meal that offers a delicious combination of flavors and textures. The seasoned beef pairs perfectly with the soft cauliflower rice, creating a low-carb alternative to traditional rice dishes. The spicy green chili sauce ties everything together, making this a great lunch option for those following a keto or low-carb lifestyle.

Keto Mexican Green Chili Pork Tacos (Tacos de Puerco en Salsa Verde)

These Keto Mexican Green Chili Pork Tacos are made with tender, slow-cooked pork in a rich green chili sauce, served in lettuce wraps instead of traditional tortillas for a low-carb, flavorful taco experience. A perfect combination of juicy pork and zesty salsa verde, these tacos are keto-friendly and ideal for a satisfying lunch.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 6 green chilies (Serrano or jalapeños), roasted and peeled
• 2 tomatillos, husked and roasted
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• Romaine or butter lettuce leaves (for taco wraps)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the pork and brown on all sides, about 5-7 minutes. Remove from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add the roasted green chilies, tomatillos, chicken broth, cumin, oregano, salt, and pepper. Bring to a simmer, then transfer the mixture to a blender and puree until smooth.
4. Return the pork to the pot and pour the green chili sauce over it. Cover and simmer on low for 1.5-2 hours, until the pork is tender and can be easily shredded.
5. Shred the pork and mix it well with the sauce. Serve in lettuce leaves as taco wraps, garnishing with fresh cilantro.

These Keto Mexican Green Chili Pork Tacos are a fantastic way to enjoy the flavors of traditional tacos while staying true to a low-carb diet. The tender pork, infused with the smoky green chilies and tomatillos, is a savory and satisfying filling. Wrapped in lettuce leaves, these tacos are a fresh, keto-friendly twist on a classic Mexican favorite.

Keto Green Chili Steak Fajitas

Keto Green Chili Steak Fajitas are a vibrant and flavorful dish made with marinated steak, sautéed bell peppers, and onions, all tossed in a tangy green chili sauce. Served on a bed of cauliflower rice or in lettuce wraps, these fajitas are a perfect low-carb lunch that packs a punch.

Ingredients:

• 1 lb flank steak, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 4 green chilies (jalapeños or serranos), roasted and peeled
• 2 tomatillos, husked and roasted
• 1/2 cup chicken broth
• 1 tbsp lime juice
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. In a small bowl, combine lime juice, cumin, salt, and pepper. Add the thinly sliced flank steak and marinate for 20-30 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add the marinated steak and cook for 3-4 minutes until browned on all sides. Remove the steak from the skillet and set aside.
3. In the same skillet, add the bell peppers and onion, sautéing for about 5 minutes until softened.
4. Meanwhile, blend the roasted green chilies, tomatillos, chicken broth, and lime juice to create the green chili sauce.
5. Return the steak to the skillet and pour the green chili sauce over it. Toss everything together and simmer for 3-4 minutes to heat through and blend the flavors.
6. Serve the fajitas on a bed of cauliflower rice or in lettuce wraps, garnished with fresh cilantro.

Keto Green Chili Steak Fajitas are a flavorful and satisfying lunch that combines tender steak with the spicy, tangy kick of green chilies and tomatillos. The sautéed bell peppers and onions add a sweetness that balances the heat, while the cauliflower rice or lettuce wraps make it a low-carb meal. This dish is perfect for anyone craving a tasty, keto-friendly version of traditional fajitas.

Keto Green Chili Beef Casserole

This Keto Green Chili Beef Casserole is a comforting and hearty dish made with ground beef, a rich green chili sauce, and topped with cheese. It’s a low-carb, keto-friendly casserole that brings together all the flavors of Mexican cuisine in a simple, baked format perfect for lunch.

Ingredients:

• 1 lb ground beef
• 6 green chilies (Serrano or jalapeños), roasted and peeled
• 2 tomatillos, husked and roasted
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup heavy cream
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Remove excess fat if necessary.
3. Add the chopped onion and garlic to the skillet and sauté until softened, about 3 minutes.
4. Meanwhile, blend the roasted green chilies, tomatillos, cumin, oregano, salt, and pepper to make the green chili sauce.
5. Stir the green chili sauce and heavy cream into the cooked beef mixture, allowing it to simmer for 5 minutes.
6. Transfer the beef mixture to a greased casserole dish and sprinkle the shredded cheese on top.
7. Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
8. Serve hot, garnished with fresh cilantro or a side of low-carb veggies.

This Keto Green Chili Beef Casserole is a cheesy, comforting dish that makes a perfect keto lunch. The ground beef, rich green chili sauce, and creamy cheese come together in a hearty casserole that’s both flavorful and filling. It’s low in carbs but high in flavor, offering a satisfying alternative to traditional casseroles.

Keto Green Chili Beef and Avocado Salad

This Keto Green Chili Beef and Avocado Salad combines tender ground beef, fresh vegetables, and a zesty green chili dressing. It’s a low-carb, flavorful dish that’s perfect for a quick and satisfying lunch. The creamy avocado adds a rich texture while the spicy green chili dressing gives it a vibrant kick.

Ingredients:

• 1 lb ground beef
• 1 avocado, diced
• 1 small cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 3 green chilies (jalapeños or serranos), roasted and peeled
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Season with salt, pepper, and cumin.
2. While the beef cooks, blend the roasted green chilies, lime juice, and a pinch of salt and pepper to make the dressing.
3. In a large bowl, combine the diced avocado, cucumber, cherry tomatoes, red onion, and cilantro.
4. Once the beef is cooked, allow it to cool slightly, then add it to the salad mixture.
5. Drizzle the green chili dressing over the salad and toss to combine.
6. Serve immediately, garnished with extra cilantro if desired.

This Keto Green Chili Beef and Avocado Salad is the perfect light but filling lunch option. The combination of savory beef, fresh vegetables, and creamy avocado is both satisfying and nutritious. The tangy green chili dressing adds a flavorful kick, making this dish a delightful, keto-friendly choice that’s full of healthy fats and protein.

Keto Green Chili Zucchini Boats

Keto Green Chili Zucchini Boats are a creative and low-carb way to enjoy a Mexican-inspired meal. Zucchini halves are stuffed with a savory mixture of ground beef, green chilies, and spices, then baked to perfection and topped with cheese. These zucchini boats are perfect for a low-carb lunch that’s hearty and flavorful.

Ingredients:

• 2 large zucchinis, halved lengthwise and hollowed out
• 1 lb ground beef
• 4 green chilies (jalapeños or serranos), roasted and peeled
• 1/2 onion, chopped
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat your oven to 375°F (190°C). Drizzle the zucchini halves with olive oil, season with salt and pepper, and place them on a baking sheet. Roast in the oven for 10 minutes to soften.
2. While the zucchini roasts, heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
3. Add the chopped onion and sauté for 3 minutes until softened. Stir in the roasted green chilies, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld.
4. Remove the zucchini halves from the oven and stuff them with the beef mixture.
5. Sprinkle shredded cheese on top of the stuffed zucchinis and return to the oven. Bake for another 10 minutes, or until the cheese is melted and bubbly.
6. Serve hot, garnished with fresh cilantro if desired.

Keto Green Chili Zucchini Boats are a delicious and creative way to enjoy a Mexican-inspired meal while staying low-carb. The tender zucchini acts as a perfect vessel for the savory, spicy beef filling, and the melted cheese adds a creamy touch. This dish is not only flavorful but also packed with protein and vegetables, making it an ideal keto lunch.

Keto Green Chili Chicken Casserole

Keto Green Chili Chicken Casserole is a one-pan meal packed with tender chicken, spicy green chili sauce, and a cheesy, creamy topping. It’s low in carbs but high in flavor, making it a perfect choice for a hearty and satisfying lunch.

Ingredients:

• 2 lbs chicken breast, cooked and shredded
• 6 green chilies (Serrano or jalapeños), roasted and peeled
• 1 cup heavy cream
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tsp cumin
• Salt and pepper to taste
• Olive oil for cooking
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a casserole dish with olive oil.
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Stir in the roasted green chilies, chicken broth, cumin, salt, and pepper. Let it simmer for 5 minutes, then remove from heat.
4. In a large bowl, combine the shredded chicken and green chili sauce mixture. Stir in heavy cream and half of the shredded cheese. Mix well.
5. Transfer the chicken mixture to the prepared casserole dish and top with the remaining shredded cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Serve hot, garnished with fresh cilantro.

Keto Green Chili Chicken Casserole is the ultimate comfort food that’s both creamy and spicy. The tender chicken, green chili sauce, and melted cheese come together to create a rich and flavorful dish, all while staying low in carbs. This casserole is perfect for a hearty keto lunch that will leave you satisfied and energized.

Keto Green Chili Pork Carnitas

Keto Green Chili Pork Carnitas are a flavorful and tender slow-cooked pork dish infused with the bright and smoky flavors of green chilies. This dish is perfect for a low-carb lunch, as it can be served in lettuce wraps or over cauliflower rice. It’s a satisfying and versatile recipe that’s bursting with authentic Mexican flavors.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 5 green chilies (jalapeños or serranos), roasted and peeled
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 cup chicken broth
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1 tbsp lime juice
• Salt and pepper to taste
• Olive oil for searing

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the pork chunks and sear them on all sides until golden brown, about 5-7 minutes. Remove the pork from the pot and set aside.
2. In the same pot, add the onion and garlic and sauté until softened, about 3 minutes.
3. Add the roasted green chilies, chicken broth, cumin, oregano, smoked paprika, lime juice, salt, and pepper. Stir to combine.
4. Return the pork to the pot and bring the mixture to a simmer. Cover and cook on low heat for 2-3 hours, until the pork is fork-tender and easily shredded.
5. Shred the pork and mix it with the green chili sauce.
6. Serve the carnitas in lettuce wraps or over cauliflower rice, garnished with fresh cilantro and lime wedges.

These Keto Green Chili Pork Carnitas are a delicious and satisfying lunch option. The slow-cooked pork, infused with the smoky heat of green chilies and seasoned with cumin and oregano, creates a flavorful filling. Wrapped in lettuce or served with cauliflower rice, this dish is a great way to enjoy the rich flavors of Mexican carnitas while staying within your low-carb goals.

Keto Green Chili Chicken Enchilada Casserole

Keto Green Chili Chicken Enchilada Casserole is a low-carb twist on the traditional enchilada casserole. This casserole is layered with shredded chicken, a homemade green chili sauce, and plenty of melted cheese. It’s a cheesy, satisfying, and flavorful keto-friendly dish that’s perfect for lunch.

Ingredients:

• 2 lbs cooked chicken breast, shredded
• 6 green chilies (jalapeños or serranos), roasted and peeled
• 2 tomatillos, husked and roasted
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• 1 1/2 cups shredded cheese (cheddar or Mexican blend)
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a casserole dish with olive oil.
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes.
3. Blend the roasted green chilies, tomatillos, chicken broth, cumin, oregano, salt, and pepper to make the green chili sauce.
4. Add the green chili sauce to the skillet with the sautéed onions and garlic, and stir in the heavy cream. Simmer for 5 minutes to thicken the sauce slightly.
5. In the casserole dish, layer the shredded chicken and pour the green chili sauce over the top. Sprinkle with 1 cup of shredded cheese.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and top with the remaining 1/2 cup of cheese. Return to the oven for another 5 minutes until the cheese is golden and melted.
8. Serve hot, garnished with cilantro or a dollop of sour cream if desired.

This Keto Green Chili Chicken Enchilada Casserole is a cheesy, comforting meal that offers all the flavors of traditional enchiladas without the carbs. The creamy, spicy green chili sauce perfectly complements the tender chicken, and the melted cheese adds richness. This casserole is a fantastic choice for a keto lunch that’s both filling and flavorful.

keto Green Chili and Beef Stuffed Bell Peppers

Keto Green Chili and Beef Stuffed Bell Peppers are a healthy and satisfying lunch option. Bell peppers are stuffed with a savory mixture of ground beef, roasted green chilies, and cheese, then baked until tender. These stuffed peppers are low-carb, packed with flavor, and perfect for a keto diet.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef
• 4 green chilies (jalapeños or serranos), roasted and peeled
• 1/2 onion, chopped
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup tomato sauce (unsweetened)
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
3. Add the chopped onion and sauté for 3-4 minutes until softened.
4. Stir in the roasted green chilies, cumin, paprika, salt, and pepper. Cook for another 2-3 minutes.
5. Stir in the tomato sauce and simmer for 5 minutes to combine the flavors.
6. Stuff the bell peppers with the beef and green chili mixture, pressing down gently to pack them tightly.
7. Place the stuffed peppers in a baking dish and top with shredded cheese.
8. Cover with foil and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
9. Serve hot, garnished with fresh cilantro if desired.

Keto Green Chili and Beef Stuffed Bell Peppers are a flavorful and satisfying lunch that’s both nutritious and low-carb. The ground beef, combined with the smoky heat of roasted green chilies, creates a delicious filling that’s perfectly complemented by the tender bell peppers and melted cheese. This dish is not only keto-friendly but also incredibly filling and perfect for meal prep.

Note: More recipes are coming soon