Is this Fierro Chicken keto-friendly?

Yes, each serving has about 3g net carbs, making it perfect for a ketogenic diet. The creamy sauce relies on cheese and heavy cream, and we keep the enchilada sauce to a moderate amount to control carbs.

While convenient, pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. I recommend shredding your own from a block for the smoothest, creamiest texture.

How can I make this dish dairy-free?

To make it dairy-free, substitute the cream cheese and Cheddar with plant-based alternatives, and use full-fat coconut cream instead of heavy cream. The result will still be rich, though the flavor profile will shift slightly.

Keto Creamy Fierro Chicken Bake | Low Carb Green Chile Chicken Recipe

Name: Fierro Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Keto
Ingredients: nonstick cooking spray; skinless, boneless chicken breast halves; ounces cream cheese, softened; /2 cups shredded Cheddar cheese; (4 ounce) can chopped green chiles; tablespoon chili powder; /4 cup enchilada sauce; button mushrooms, sliced; /4 cup heavy cream

Fierro Chicken

I first whipped up this Fierro Chicken on a chilly evening when the craving for something creamy and comforting hit. The combination of tangy cream cheese, sharp cheddar, and mild green chiles creates a luscious sauce that perfectly coats tender chicken breasts. It’s a simple, baked dinner that feels indulgent while keeping carbs in check, making it a regular in my keto meal rotation.

15 min Prep time 40 min Cook time 55 min Total time 6 Servings 510 Calories

Ingredients

nonstick cooking spray

skinless, boneless chicken breast halves

ounces cream cheese, softened

/2 cups shredded Cheddar cheese

(4 ounce) can chopped green chiles

tablespoon chili powder

/4 cup enchilada sauce

button mushrooms, sliced

/4 cup heavy cream

Instructions

Step 1

First, I preheat the oven to 350°F and give a 9x13-inch baking dish a light coat of nonstick spray. In a large mixing bowl, blend the softened cream cheese, shredded Cheddar, green chiles, chili powder, enchilada sauce, sliced mushrooms, and heavy cream until everything is well combined. The mixture will look a bit speckled and vibrant from the chiles and chili powder. Then, lay the chicken breasts in a single layer inside the prepared dish, tucking them in snugly. Pour that rich, creamy sauce all over the top, making sure each piece is fully covered. I like to spoon a little extra onto the thicker parts so they stay moist. Pop the dish into the oven and let it bake for about 40 minutes. You’ll know it’s done when the chicken juices run clear and the sauce is bubbling with golden spots on top. Let it rest for a few minutes before serving—this helps the sauce set slightly. Spoon extra sauce from the pan over each portion.

Chef's Tip

For an extra depth of flavor, I stir a pinch of smoked paprika into the sauce before baking. It adds a subtle smokiness that complements the green chiles beautifully. Also, let the cream cheese come to room temperature before mixing—it blends much smoother and prevents lumps in that velvety sauce.

Swap the chicken breasts for boneless thighs for a juicier bite, or turn it into a low-carb casserole by shredding the chicken after baking and serving it over cauliflower rice. For a spicier kick, use pepper jack cheese and add a diced jalapeño to the sauce.

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Fierro Chicken

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