Easy Hatch Chile Casserole. Close your eyes for a minute and just imagine this peppy zoodle casserole lovingly wrapped in a hatch green chile cream sauce, shredded rotisserie chicken, and pepper jack cheese. It’s got just a hint of a spice, but the bold flavors do not mess around! Well, you don’t have to imagine anymore because today I’m posting a keto Mexican recipe for this very thing.
⬇️ Read the full recipe with full nutrition breakdown of this Hatch Chile Casserole ⬇️
1 can hatch whole green chiles, (27 ounce) drained and diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
¼ medium white onion
¼ cup water
2 teaspoons olive oil
3 medium zucchini, spiralized or cut into thin strips
1 teaspoon garlic powder
1 cup heavy whipping cream
2 ¼ cups pepper jack cheese
4 ounces cream cheese, softened
29 ounces rotisserie chicken, shredded with skin removed
¼ cup sharp cheddar cheese
Salt and pepper to taste
optional garnish: Valentina hot sauce and cilantro
This makes a total of 8 servings of Hatch Chile Casserole. Each serving comes out to be 554 Calories, 40.17g Fats, 6.37g Net Carbs, and 34.15g Protein.
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One of my preferred meals my moms and dads utilized to prepare when I was a kid was chilaquiles. I assume among the major reasons that I enjoyed this dish a lot (aside from how wonderful it tastes) was due to the fact that my mom allows me to help her prepare this dish. It was my job to cut the tortillas into pieces and after that, I got to assist her place them right into the pan to fry in oil for awhile. It’s funny what impresses a youngster when they are 8 or 9 years of age. This meal is an easy one to prepare and tastes fantastic if you have a taste for Mexican design meals. Plus, the leftover dish takes almost absolutely nothing added in order to whip together aside from a little bit of cilantro as well as diced onions. Hope you take pleasure in these meals as long as I do!