Green – Recipe Coast https://recipecoast.com The Finest Recipe Resource Fri, 21 Aug 2026 16:33:13 +0000 en-US hourly 1 https://wordpress.org/?v=7.1 Vegan Picadillo (with Lentils, Peppers, and Green Olives) https://recipecoast.com/vegan-picadillo-with-lentils-peppers-and-green-olives/ Fri, 21 Aug 2026 16:33:13 +0000 https://recipecoast.com/vegan-picadillo-with-lentils-peppers-and-green-olives/

Vegan Picadillo is a delicious lentil stew with peppers, green olives, tomatoes, and just a hint of chocolate. And this tasty vegetarian Picadillo recipe is a perfect meatless main dish that everyone will enjoy!

PIN the Vegan Picadillo to try it later!

Picadillo Lentil Stew with Peppers and Green Olives close-up photoPicadillo Lentil Stew with Peppers and Green Olives close-up photo

This delicious Vegan Picadillo (with Lentils, Peppers, and Green Olives) is a recipe I first made with my nephew Jake back when he cooked with me for the blog. And from the first bite this was one of Jake’s favorites out of all the recipes we tried together.

We both loved the sound of the inspiring stew recipe with lentils, sweet bell peppers, green olives, onion, garlic, chile powder and a hint of cocoa powder. Then when we tried the recipe Jake and I added oregano, canned tomatoes, a bit of Green Tabasco Sauce, and extra green olives.

We ate this with a generous shake of green Tabasco, and the Vegan Picadillo was a satisfying meatless dish that we both loved. And recently I made this again and took new pictures, which show off the recipe a lot better! And this time I added a little green olive juice to the Picadillo for even more flavor, plus I garnished the stew with sliced green olives, which probably appeals to all the green olive fans like myself! I hope you try it soon.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What is Picadillo?

The word “picadillo” means to mince, referring to small pieces of meat that usually make up the bulk of this dish. Of course in this vegan version of Picadillo the meat is replaced with lentils. Picadillo is traditional all over Latin America, where it’s usually made with beef and includes things like raisins, tomatoes, and olives.  Read more about Picadillo to find out what recipe variations are used in different countries.

Is the Vegan Picadillo recipe low in carbs?

Lentils do have some carbs of course, but they’re a good source of fiber. This delicious Picadillo made with lentils only has 14 net carbs per serving, with 8 grams of protein.

Is the Vegan Lentil Picadillo gluten-free?

This delicious Picadillo recipe is gluten-free and dairy-free.

Picadillo Lentil Stew with Peppers and Green Olives process shots collagePicadillo Lentil Stew with Peppers and Green Olives process shots collage

How to Make Vegan Picadillo (with Lentils, Peppers, and Green Olives):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Rinse lentils and pick out any broken ones.
  2. Then simmer with garlic, salt, and water until lentils are soft. Drain over a pan to catch the liquid.
  3. While lentils cook, chop the onions, red pepper, and green olives.  
  4. Brown onions in a little olive oil in a pot that’s large enough to hold all the stew.
  5. Add the minced garlic, diced red pepper, ground Ancho chile and Dried Oregano and cook a few minutes more.
  6. Then add diced tomatoes with juice, tomato sauce, cocoa powder, Monkfruit Sweetener, and diced green olives and simmer about 10 minutes.
  7. Add the cooked lentils, 1 cup (or more) of the lentil cooking water and simmer 20-25 minutes on low heat.
  8. Add the Green Tabasco Sauce and 1-2 T green olive juice and stir.
  9. Serve the Vegan Picadillo hot. I loved this with some sliced green olives for garnish!
  10. You can top the Picadillo with a dollop of Greek yogurt or sour cream if you don’t care whether it’s vegan.

Make it a Vegetarian Meal:

This recipe for a meatless Picadillo is probably substantial enough to serve as a one-dish meal. But if you want something on the side, it would be good with one of these side dishes. (All are vegetarian but some are not vegan.)

Square image for Vegan Picadillo (with Lentils, Peppers, and Green Olives).Square image for Vegan Picadillo (with Lentils, Peppers, and Green Olives).

More Meatless Recipes with Lentils:

Weekend Food Prep:

This Vegan Picadillo recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

  • 1 1/2 cups dried brown or green lentils, rinsed and picked over
  • 4 tsp. minced garlic
  • 3/4 tsp. salt
  • 1 T olive oil
  • 1 onion, finely chopped
  • 1 medium red bell pepper, diced medium
  • 1 T ground chile power (see notes)
  • 1 tsp. dried oregano
  • one 8 oz. can tomato sauce
  • one 14.5 oz. can petite diced tomatoes, not drained
  • 2 tsp. cocoa powder
  • 2 tsp. granulated Monkfruit sweetener (see notes)
  • 1 cup diced green olives
  • 1 cup or more lentil cooking water
  • 1 T Green Tabasco Sauce, plus more for serving if desired
  • 2 T green olive brine

Instructions

  1. Pick over the lentils to remove any that look too dark or too light, rinse the lentils and put them in a medium-sized saucepan.
  2. Add minced garlic, salt, and 6 cups hot water, and bring lentils to  a boil.
  3. Reduce heat to a low simmer and cook uncovered until lentils are soft, about 20-25 minutes.  (If you have old lentils that have been in the pantry a while they make take significantly longer to cook, so try some to see when they’re done.)
  4. When lentils are soft, drain them into a colander placed over a bowl or large measuring cup to catch the liquid.
  5. While lentils cook, chop the onion, bell pepper, and green olives.
  6. Heat oil in a heavy dutch oven type pan that’s large enough to hold all the stew.
  7. Add the onions and saute over medium-high heat until onions are just starting to brown.
  8. Add the minced garlic, diced bell pepper, chile powder, and oregano, and cook 3-4 minutes more.
  9. Add diced tomatoes and juice, tomato sauce, cocoa powder, Monkfruit Sweetener (affiliate link) or sweetener of your choice, and diced green olives and simmer about 10 minutes.
  10. Then add cooked lentils and 1 cup or more of lentil cooking water, and simmer 20-25 minutes more on low heat.
  11. Stir in the Green Tabasco Sauce (affiliate link) and green olive juice as desired.
  12. Serve the Vegan Picadillo hot, topped a generous dash of green Tabasco sauce if desired.
  13. If you don’t care about the recipe being vegan, this is also good with Greek yogurt or sour cream.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 194Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 1200mgCarbohydrates 23gFiber 9gSugar 6gProtein 8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Vegan Picadillo (with Lentils, Peppers, and Green Olives) shown in two serving bowls with spoons and striped napkin. Vegan Picadillo (with Lentils, Peppers, and Green Olives) shown in two serving bowls with spoons and striped napkin.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Lentils have some carbs but they also have a lot of fiber, so I bet this is lower in carbs than you think. It might work for some people who eat moderate low-carb but it is too high in carbs for Keto. Vegan Picadillo would be approved for any phase of the original South Beach Diet. Remember that serving size for beans and legumes is limited for the South Beach Diet Phase One. 

Find More Recipes Like This One:
Use Soups and Stew Recipes to find more recipes like this one. Use the Diet Type Index  to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Vegan Picadillo recipe with lentils was first posted in 2012. The recipe was updated with better photos in 2017 and last updated with more information in 2026.

Pinterest image of Vegan Picadillo (with Lentils, Peppers, and Green Olives)

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]]> Garlic Butter Green Beans (Quick & Easy Side Dish) https://recipecoast.com/garlic-butter-green-beans-quick-easy-side-dish/ Fri, 21 Aug 2026 16:12:09 +0000 https://recipecoast.com/garlic-butter-green-beans-quick-easy-side-dish/

These garlic green beans are blanched until bright and tender, then tossed in garlicky melted butter for a 20-minute side that goes with everything.

Jump to: ℹ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Side Dish Recipes

At A Glance

  • ⏱ Ready In: 20 minutes
  • 🍽 Serves: 4–6
  • 🌱 Diet: Vegetarian, gluten-free, low-carb
  • 💪 Nutrition Highlights: Low-calorie, fiber-rich green vegetable side
  • 🥕 Main Ingredients: Green beans, butter, garlic, salt, black pepper
  • 🔥 Flavor Profile: Buttery, garlicky, fresh, and simple
  • 🧊 Meal-Prep Friendly: Keeps 3 days in the fridge, reheats easily in a skillet
  • Best Served With: Roast chicken, ham, fish, or any Sunday dinner

This is the green bean recipe I make when I want something simple enough for a weeknight dinner but still good enough to belong on a holiday table.

Blanching the beans first keeps them bright green and just tender, so they hold their bite instead of going limp. Then a quick toss in garlicky melted butter is really all they need — no fussing, no extra steps. It’s the kind of side that disappears fast, even with people who claim they’re not big green bean fans. I love that it only takes 20 minutes start to finish (can be done in parallel with other dishes!), which makes it an easy add to a busy roast dinner without taking up valuable stovetop time.

👩‍🍳 You might also like these green bean recipes: French style green beans, creamy green beans, green beans almondine with sage brown butter, sautéed green beans & mushrooms, green bean and potato salad, or these green bean recipes.

What You’ll Need

Here is what you’ll need for this garlic green beans recipe. Find the full measurements in the recipe card below.

  • Green beans – fresh is best for color and crunch; trim the ends before cooking
  • Butter – unsalted, so you can control the seasoning; it’s what gives the beans that glossy, rich coating
  • Garlic – fresh minced garlic for the best flavor; don’t let it cook too long, or it’ll turn bitter
  • Salt and black pepper – all you need to season
  • Optional add-ins: lemon zest or lemon juice, almond flakes, ginger or chili.

How To Make Garlic Green Beans

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make garlic and butter green beans.

  • Bring a large pot of salted water to a boil.
  • Add the green beans and blanch for 3–4 minutes, until bright green and just tender.
  • Drain immediately and set aside.
  • Melt the butter in a large skillet over medium heat.
  • Add the garlic and stir for 10–15 seconds, just until fragrant.
  • Add the green beans to the skillet.
  • Season with salt and black pepper.
  • Toss and cook for 3–5 minutes, until glossy and evenly coated.
  • Remove from heat and serve warm.

Recipe Tips/Variations

  • Don’t skip the blanching step — it’s what keeps the beans bright green and tender-crisp instead of dull and overcooked.
  • Watch the garlic closely once it hits the butter; it only needs 10–15 seconds to turn fragrant before it starts to burn.
  • A pinch of paprika or a little extra butter at the end takes this up a notch if you want more flavor.
  • Leftovers keep in the fridge for up to 3 days — reheat gently in a skillet or the microwave.

Serving Suggestions

These garlic green beans are an easy side for pretty much any dinner. Serve them alongside ham, chicken, fish or a Sunday roast, and they’re a natural fit for Easter or Thanksgiving tables. They also pair really well with something creamy, like mashed or scalloped potatoes, to balance out the garlicky butter.

💬 If you’ve tried these garlic green beans or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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A simple side dish of crisp-tender green beans tossed in garlic butter, ready in just 20 minutes. Find step-by-step photos and more recipe tips above.

  • Bring a large pot of salted water to a boil.

  • Add the green beans and blanch for 3–4 minutes, until bright green and just tender.

  • Drain immediately and set aside.

  • Melt the butter in a large skillet over medium heat.

  • Add the garlic and stir for 10–15 seconds, until fragrant.

  • Add the green beans to the skillet.

  • Season with salt and black pepper.

  • Toss and cook for 3–5 minutes, until glossy and evenly coated.

  • Remove from heat and serve warm.

Important Ingredient Tips: Fresh green beans give the best color and crunch; frozen can be used in a pinch but will be softer.
Key Recipe Tips: Don’t overcook the garlic, and don’t skip blanching for the best texture and color.
Storage Tips: Fridge for up to 3 days. Reheat gently in a skillet or microwave.
Make-Ahead Tips: Blanch the beans ahead of time and store in the fridge; just toss in the garlic butter when ready to serve.
FAQs:
Can I use frozen green beans? Yes — thaw and pat dry first, then cook as directed.
Can I add extra flavor? Yes — a pinch of paprika or extra butter works well.

Calories: 131kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 302mg | Potassium: 369mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1437IU | Vitamin C: 21mg | Calcium: 69mg | Iron: 2mg

Keywords: garlic green beans, garlic butter green beans, sautéed garlic green beans

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]]> Green Bean and Potato Salad (Greek-Style, No Mayo) https://recipecoast.com/green-bean-and-potato-salad-greek-style-no-mayo/ Tue, 19 May 2026 00:22:50 +0000 https://recipecoast.com/green-bean-and-potato-salad-greek-style-no-mayo/

This green bean and potato salad is bright, zippy, and completely mayo-free. It leans on a warm lemon garlic dressing poured over slightly warm potatoes, green beans with just the right snap, olives, fresh herbs, and crumbled feta.

Jump to: ℹ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Mediterranean Salad Recipes

At A Glance

  • ⏱ Ready In: 30 minutes
  • 🍽 Serves: 6
  • 🌱 Diet: Vegetarian, Gluten-Free (vegan without feta)
  • 💪 Nutrition Highlights: Good source of fiber, vitamin C, potassium, and healthy fats from olive oil
  • 🥕 Main Ingredients: Baby potatoes, green beans, Kalamata olives, cherry tomatoes, feta, lemon garlic vinaigrette
  • 🔥 Flavor Profile: Fresh, bright, tangy, garlicky — with a salty herby finish
  • 🧊 Meal-Prep Friendly: Keeps well for 3–4 days in the fridge; dresses better the longer it sits
  • Best Served With: Grilled chicken, lamb, fish, skewers, or as a standalone summer side

The trick with this green bean potato salad is the warm lemon garlic vinaigrette — garlic briefly cooked in olive oil until mellow, then stirred together with lemon juice, zest, red wine vinegar, and a touch of mustard.

Pour it over slightly warm potatoes, and they soak up every bit of it. The green beans stay snappy, the olives add that briny depth, and the fresh herbs round everything out. No creamy dressing, no heaviness — just bright Mediterranean flavors that work next to anything off the grill. The feta on top is optional, but I’d strongly recommend it.

👩‍🍳 More Potato Salad Recipes:
• Creamy Potato Salad with Dill Pickles
• Crispy Smashed Potato Salad
• Potato Salad with Apples, Capers & Dill
•Potato Salad with Green Beans & Romesco Dressing ( No Mayo)
• Vinegret (Ukrainian Beet Salad)

What You’ll Need

Here is what you’ll need for this Greek-style green bean potato salad recipe. Find the full measurements in the recipe card below.

For the salad:

  • Baby potatoes — halved or quartered so they cook evenly and have more surface area to soak up the dressing. Any small waxy potato works well here; they hold their shape better than floury varieties.
  • Green beans — trimmed and blanched just long enough to keep that snap. Don’t overcook them! You want them bright green, not olive-colored and floppy.
  • Red onion — thinly sliced for a little sharp bite. If raw onion is too strong for you, soak the slices in cold water for 10 minutes before adding.
  • Kalamata olives — salty, meaty, and very Greek. Swap for any pitted olive you like.
  • Cherry tomatoes — halved, for pops of juicy sweetness. Heirloom tomatoes look beautiful if you have them.
  • Fresh parsley — brightens the whole thing up. You really do need fresh here, not dried.
  • Fresh dill or oregano — dill gives it a more summery, Scandinavian-ish vibe; oregano leans more classically Greek. Both are delicious; use whichever you prefer or have on hand.
  • Feta cheese — optional, but genuinely makes this dish. It adds salty, creamy little crumbles over the top that are hard to resist.

For the lemon garlic dressing:

  • Olive oil — use a good one; it makes a difference in a dressing this simple.
  • Garlic — briefly cooked in the olive oil so it softens and loses that raw bite. Don’t skip this step.
  • Lemon juice and zest — both! The zest adds a fragrant citrus note the juice alone can’t give you.
  • Red wine vinegar — a little extra acidity that plays nicely with the lemon.
  • Dijon mustard — optional, but it helps the dressing emulsify and adds a subtle depth. I nearly always add it.
  • Salt and pepper — season well; potatoes need it.

How To Make Green Bean & Potato Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this potato green bean salad.

  • Cook the potatoes in a large pot of well-salted boiling water for 12–15 minutes until fork-tender. Keep an eye on them — you want soft but not falling apart. Drain and let them cool partway (still warm is what you’re after).
  • In the same or separate pot, blanch the green beans for just 2–3 minutes. Drain immediately and rinse under cold water to stop the cooking and keep them brilliantly green.
  • Make the dressing: warm olive oil in a small pan over medium heat, add the garlic, and cook for 30–60 seconds until fragrant but not brown. Remove from heat and stir in lemon juice, lemon zest, red wine vinegar, Dijon, salt, and pepper.
  • Add the still-warm potatoes and the cooled green beans to a large bowl. Pour most of the dressing over and toss gently so the potatoes absorb it.
  • Add cherry tomatoes, red onion, olives, and fresh herbs. Toss again with the remaining dressing.
  • Top with crumbled feta and extra herbs, and serve.

Watch The Video

Recipe Tips

  • Don’t let the potatoes go cold before dressing them. Warm potatoes absorb dressing far better than cold ones — this is what makes the salad so flavorful.
  • Don’t overcook the green beans. Two to three minutes is plenty. Rinse them under cold water the moment they come out of the pot.
  • Watch the garlic. It goes from fragrant to bitter in seconds. Medium heat, 30–60 seconds, then off the heat.
  • Make it vegan: Just leave out the feta, or use a good-quality vegan alternative.
  • Add more protein: Chickpeas tossed through make this a more substantial meal. White beans also work beautifully.
  • Swap the herbs: If you don’t have dill or fresh oregano, flat-leaf parsley on its own is perfectly delicious. Basil is also a lovely addition in summer.
  • Storage: Keep in an airtight container in the fridge for up to 3–4 days. The flavors actually improve overnight as the potatoes absorb more of the dressing. Give it a quick toss and maybe a small squeeze of lemon before serving from the fridge.
  • Make ahead: You can cook the potatoes and beans up to a day ahead and keep them refrigerated. Make the dressing separately and toss everything together when ready to serve.

Serving Suggestions

This green bean and potato salad works beautifully as a side for anything grilled — think lamb chops, grilled chicken thighs, or a simple piece of fish. It’s also great alongside a Greek-style frittata or a big bowl of Greek butter beans for a fully vegetarian spread. In summer, I’ll often just serve it with a pile of crusty bread and call it lunch. If you’re taking it somewhere (a BBQ, a picnic, a potluck), it travels incredibly well and only gets better after sitting for a while.

💬 If you’ve tried this green bean and potato salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

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This Greek-inspired green bean and potato salad is tossed in a warm lemon garlic vinaigrette — bright, herby, and completely mayo-free. A reliable side that holds up beautifully for meal prep or serving a crowd. Find step-by-step photos and more recipe tips above.

  • Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 12–15 minutes, until fork-tender. Don’t overcook — you want them to hold their shape. Drain and set aside to cool slightly (still warm is perfect).

  • Using the same pot of water, blanch the trimmed green beans for 2–3 minutes until just tender and bright green. Drain immediately and rinse under cold water to stop the cooking.

  • Heat the olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 30–60 seconds until fragrant. Don’t let it brown.

  • Remove from heat and stir in the lemon juice, lemon zest, red wine vinegar, Dijon mustard, salt, and pepper.

  • Place the still-warm potatoes and cooled green beans in a large bowl. Pour most of the dressing over and toss gently to coat, letting the potatoes absorb the dressing.

  • Add the cherry tomatoes, red onion, olives, and fresh herbs. Toss again, drizzling over any remaining dressing.

  • Top with crumbled feta and extra fresh herbs. Serve warm or at room temperature.

Important Ingredient Tips: Waxy baby potatoes (like Kipfler or Dutch cream varieties) hold their shape much better than floury potatoes. Don’t use Sebago or Russet here — they’ll fall apart. For the dressing, use a good-quality extra virgin olive oil since it’s front and center.
Key Recipe Tips: Dress the potatoes while they’re still warm so they soak up as much flavor as possible. Rinse the green beans under cold water immediately after blanching to keep them vibrant and prevent overcooking. Keep a close eye on the garlic in the pan — it should be fragrant, not golden.
Storage Tips: Store in an airtight container in the fridge for up to 3–4 days. The flavors improve as it sits. Before serving from the fridge, give it a toss and a fresh squeeze of lemon if needed.
Make-Ahead Tips: Potatoes and green beans can be cooked up to a day ahead and stored separately in the fridge. Make the dressing in advance and keep it at room temperature (or warm briefly before using). Assemble and dress when ready to serve.
FAQs:
Can I make this salad ahead of time? Yes, this is a great make-ahead salad. It actually tastes better after a few hours as the potatoes absorb more of the dressing. Just hold back the feta and add it when serving.
What can I add to make it more filling? Chickpeas or white beans tossed through turn this into a more substantial meal. You could also add a boiled egg or two, or serve alongside grilled chicken or fish.
Is this a traditional Greek recipe? It’s Greek-inspired rather than strictly traditional — it borrows the classic flavor profile of lemon, garlic, oregano, olives, and feta, but in salad form.
Can I use frozen green beans? Fresh is best for texture and color, but frozen green beans will work in a pinch. Thaw and pat dry before adding to the salad.

Calories: 248kcal | Carbohydrates: 27g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 555mg | Potassium: 686mg | Fiber: 5g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 42mg | Calcium: 120mg | Iron: 2mg

Keywords: Mediterranean potato salad, potato green bean salad, green bean potato salad, green bean salad, Greek potato salad

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]]> Low-Carb Green Chile Chicken Enchiladas https://recipecoast.com/low-carb-green-chile-chicken-enchiladas/ Mon, 18 May 2026 07:46:22 +0000 https://recipecoast.com/low-carb-green-chile-chicken-enchiladas/

These Low-Carb Chicken Enchiladas use low-carb tortillas for a version of green chile chicken enchiladas that’s much lower in carbs! And this recipe uses canned green chile enchilada sauce, so it’s quick and easy to make!

PIN the Low-Carb Chicken Enchiladas to try them later!

Low-Carb Green Chile Chicken Enchilada Casserole finished casserole in baking dish

These Low-Carb Chicken Enchiladas are a favorite recipe I’m reminding you about for Friday Favorites this week. I bet this is a Mexican dinner you’re going to love! And recently I discovered the nutritional calculator I first used didn’t always calculated the carbs correctly for low-carb tortillas. So these enchiladas are even lower in carbs than I first thought!

This is one of those Denny Family Recipes that has good memories for me. Years ago my nephew Jake and I made a canned soup version of Green Chile Chicken Enchiladas when I was visiting my sister and her family. Of course that was delicious, but loaded with carbs!

Fast forward to when Jake had moved to Salt Lake and was coming to cook with me every other week, and we decided to create a low-carb version of chicken enchiladas to share on Kalyn’s Kitchen. And after quite a few tries we ended up with this delicious recipe. And if you’re looking for something to make for Cinco de Mayo in a few weeks, this will be just the thing!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What kind of enchilada sauce did I use?

I love Hatch Green Chile Enchilada Sauce (affiliate link) for this chicken enchilada recipe, but you can make it with any green chile sauce that’s low in carbs.

What tortillas did I use for Low-Carb Chicken Enchiladas?

I used Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link) for this recipe, but you can use any low-carb tortillas you prefer. Two other brands I have enjoyed are Mr. Tortilla 2 Net Carb Multigrain Tortillas (affiliate link) and La Banderita Low-Carb Tortillas (affiliate link).

Can you make this chicken enchilada recipe with leftover chicken or turkey?

This recipe calls for chicken breasts that you cook in water or stock with seasonings, but if you have leftover rotisserie chicken or leftover turkey you can use about 4 cups of diced leftover chicken or turkey.

How low in carbs are the Green Chile Chicken Enchiladas?

I recently discovered that the nutritional information had been calculated incorrectly for some of my recipes with low-carb tortillas. With the improved nutrition analyzer I am now using, these enchiladas have only 10 net carbs each, with 22 grams of protein!

Low-Carb Green Chile Chicken Enchilada Casserole process shots collage

How to make Low-Carb Chicken Enchiladas:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Trim chicken breasts and cut into 3 or 4 strips. Simmer the chicken in seasoned stock. 
  2. Simmer two cans of green chile enchilada sauce over low heat until it’s thickened and reduced to 2 cups. I used Hatch Green Chile Enchilada Sauce (affiliate link), but there are many good brands. Check the carb count if that’s important to you.
  3. When sauce has reduced and cooled a little, whisk in cream cheese and sour cream. 
  4. When it’s cool enough to handle, shred or cut the chicken into small pieces.
  5. Put chicken into a bowl and mix in 1 1/2 cups of the sauce mixture and 1 cup of the cheese. 
  6. Divide chicken mixture among the 8 tortillas, and roll up enchilada style. I used Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link) with only 5 net carbs per tortilla.
  7. Spray the casserole dish with non-stick spray and spread a layer of sauce on the bottom. 
  8. Put the rolled enchiladas in a single layer in the dish and top with remaining sauce and cheese.
  9. Bake 375F/190C for 30-40 minutes, or until the casserole is bubbling and cheese is lightly browned on top.

Make it a Low-Carb Mexican Meal:

Here are some ideas for things I think would taste great with the enchiladas:

close-up photo Green Chile Chicken Enchilada Casserole

More Low Carb Mexican Food:

Check out my collections of Keto Mexican Food Dinners and Low-Carb Mexican Food Favorites for lots more ideas to satisfy that craving for Mexican food! And if you’re a fan of low-carb tortillas to expand your options for low-carb Mexican food, here are my favorite recipes with low-carb tortillas.

Weekend Food Prep:

This recipe for Low-Carb Chicken Enchiladas has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week! And if I made this on the weekend, I would LOVE to have some left over for another meal.

Ingredients

  • 2 15 oz. cans Green Chile Enchilada Sauce, simmered to reduce to 2 cups. (see notes)
  • 4 boneless skinless chicken breasts
  • 2 cups chicken broth (see notes)
  • 1 tsp. poultry seasoning
  • 4 oz. cream cheese
  • 1/2 cup sour cream
  • 1 1/2 cups grated Four Cheese Mexican Blend cheese
  • 1/2 cup grated Mozzarella cheese
  • 8 Mission Carb Balance Whole Wheat Tortillas (see notes)

Instructions

  1. Trim the chicken breasts and cut lengthwise into 3 or 4 strips, depending on how big each piece of chicken is.
  2. Put the chicken breasts into a small pan with about 2 cups chicken chicken broth, the poultry seasoning, and enough water to cover the chicken and simmer on very low heat until chicken is barely cooked through, about 15 minutes.  (I use a Wire Mesh Fat Skimmer to remove the scum that accumulates as chicken cooks in water, but you can rinse it off as well.) Remove chicken and let it drain well until it’s cool enough to handle.
  3. Put the enchilada sauce into a small non-stick saucepan and simmer on low until it’s reduced to 2 cups, stirring occasionally.  (This will take 40-45 minutes.)
  4. Let sauce cool a few minutes, then whisk in the softened cream cheese and sour cream.
  5. Cut or shred the chicken into small pieces.
  6. Preheat oven to 375F/190C.  Spray a 10″ x 12″ glass or crockery casserole dish with olive oil or nonstick spray.  (The 8 enchiladas fit perfectly into that size, but if you have something similar you can make it work.)
  7. Put the diced chicken in a bowl and gently mix in 1 1/2 cups of the sauce mixture and 1 cup of the grated Mexican Blend cheese.
  8. Divide the mixture among the 8 flour tortillas, spreading a line of chicken/sauce mixture down the center and then rolling the tortilla around it.
  9. Spread 1/2 cup of sauce across the bottom of the casserole dish; then lay the enchiladas in a single layer in the dish.
  10. Top enchiladas with the remaining sauce, the remaining 1/2 cup Mexican Blend Cheese, and the 1/2 cup grated Mozzarella cheese.
  11. Bake 30-40 minutes, or until the enchiladas are bubbling and cheese is starting to slightly brown on top. Serve hot.
  12. The Low-Carb Chicken Enchiladas freeze well can be thawed and reheated in a microwave or toaster oven.

Notes

I used Hatch Green Chile Enchilada Sauce (affiliate link) and Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link). Check the carb count on the brand you find if that’s important to you.

You can use canned chicken broth + a little water for simmering chicken.

Nutritional information is based on the Enchilada Sauce and low-carb tortillas I us288.

This recipe created by Kalyn and Jake with memories of canned soup chicken enchilada casserole from the past.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 288Total Fat 17gSaturated Fat 9gUnsaturated Fat 8gCholesterol 86mgSodium 1432mgCarbohydrates 12gFiber 2gSugar 9gProtein 22g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Square image of Low-Carb Green Chile Chicken Enchiladas shown in baking dish on napkin, with plates and forks in front.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Chicken Enchiladas have low-carb ingredients like low-carb tortillas, chicken, cheese, cream cheese, and sour cream, and they are great for low-carb diets. I’m not tagging them Keto, but see the nutritional information based on the low-carb tortillas I used. This recipe is calorie dense and probably best for Phase 3 for the original South Beach Diet, or maybe an occasional treat for Phase 2.

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for Low-Carb Green Chile Chicken Enchiladas was first posted in October 2014. It was updated and improved in 2021 and last updated with more information in 2026.

Pinterest image of Low-Carb Green Chile Chicken Enchiladas

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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]]> Green Chile Chicken Tacos https://recipecoast.com/green-chile-chicken-tacos/ Sun, 03 May 2026 07:22:55 +0000 https://recipecoast.com/green-chile-chicken-tacos/

Green Chile Chicken Tacos are a perfect family-friendly dinner, and you can make the chicken in the Instant Pot or the slow cooker. These tacos will be low in carbs when you use low-carb tortillas, or eat the slightly-spicy green chile chicken in lettuce wraps for an option that’s Keto or gluten-free!

PIN Green Chile Chicken Tacos to try them later!

Green Chile Chicken Tacos close-up photo of finished tacos on plate

These Green Chile Chicken Tacos are going to be perfect for Cinco de Mayo, and Kara and I really enjoyed this when we worked on the recipe! We loved the spicy green chile chicken, the slightly-spicy slaw with chopped Poblano peppers, and the squeeze of lime we added at the table. And when Kara took leftovers home, her family devoured the tacos too.

And I’m happy to have both an Instant Pot and a Slow Cooker version of this recipe. The tacos were originally inspired by my love of Hatch Green Chile Enchilada Sauce, something I’ve used often since I first tried it. Any recipe with that sauce is going to be something I’ll enjoy! And recently I discovered that my original nutrition calculator sometimes was not accurate for low-carb tortillas, and I’m happy to say these tacos are even lower in carbs than I thought, see more below about that.

Either version of Green Chile Chicken Tacos will be tasty, and even the slow cooker method only takes a little over three hours to cook. So this is pretty easy for a chicken taco dinner no matter which method you choose! I hope you enjoy trying it.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What are Poblano Chile Peppers?

Poblano chile peppers are large dark green peppers that are mild but have a really delicious flavor. In U.S. grocery stores they are sometimes called Pasilla Peppers.

Making Green Chile Tacos for Weekend Food Prep:

If you’re making this for Weekend Food Prep and planning on leftovers to eat later, it would be best to only put dressing on half the slaw if you want it to stay crisp. Refrigerate slaw ingredients and taco meat separately, then heat the chicken and tortillas and add dressing to the rest of the slaw right before you eat the rest of the tacos.

Which method did we like best for Green Chile Chicken Tacos?

For the slow cooker version we recommend reducing the sauce so the finished result isn’t too watery, and using the Instant Pot made it super-easy to reduce the sauce after the chicken had cooked. So for that feature only I’d say I liked the Instant Pot method a bit better.

What Instant Pot or Slow Cooker Did I Use?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes! For the slow cooker version I used my favorite 3.5 Quart Slow Cooker (affiliate link) but any size that’s close to that will work.

How low in carbs are the Green Chile Chicken Tacos?

With the Mission Carb Balance Low-Carb Tortillas (affiliate link) I used, these tacos have only 7 net carbs each, with 13 grams of protein.

Green Chile Chicken Tacos Instant Pot version process shots collage

How to Make Instant Pot Green Chile Chicken Tacos:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Trim chicken, put in Instant Pot, and season with salt and pepper. 
  2. Pour Hatch Green Chile Enchilada Sauce (affiliate link) over the chicken, along with diced green chiles (affiliate link) if using.
  3. Lock lid on the Instant Pot and set to MANUAL, HIGH, 10 MINUTES. 
  4. When time is up let pressure release naturally for 20 minutes, then release remaining pressure.
  5. Remove chicken to cutting board and shred, leaving sauce in the Instant Pot.
  6. Turn Instant Pot to SAUTE, MEDIUM and reduce the sauce for about 10 minutes while you shred the chicken apart.
  7. Then put shredded chicken back in the Instant Pot to keep warm and let chicken absorb the sauce.
  8. While chicken cooks, chop the poblanos, green onions, and cilantro.
  9. Whisk together mayo, lime juice, and Green Tabasco Sauce (affiliate link) to make the dressing.
  10. Chop up green and red cabbage, and mix in the chopped poblano, green onion, and cilantro (if using).
  11. Then toss slaw with dressing until it’s a wet as you prefer.
  12. We used Mission Carb Balance Low-Carb Tortillas (affiliate link) with 4 carbs each. (The package has changed.)
  13. We heated each tortilla in a hot dry pan, just about 10-15 seconds per side.
  14. Fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw, and serve right away.
  15. We loved this with a squeeze of lime to add at the table!

Low-Carb Slow Cooker Green Chile Chicken Tacos process shots collage

How to Make Slow Cooker Green Chile Chicken Tacos:

(This is only a summary; scroll down for complete printable recipe.)

  1. Simmer Hatch Green Chile Enchilada Sauce (affiliate link) until it’s reduced to 3/4 cup, about 45 minutes. 
  2. While sauce reduces, trim chicken breasts, cut in half lengthwise, put in slow cooker, and season with salt and pepper.
  3. Put the reduced sauce (and 1 can additional diced green chiles if desired) over the chicken. 
  4. Cook on high in slow cooker for about 2 1/2 hours.  
  5. When the chicken is tender and starting to fall apart, remove to a cutting board and shred, leaving the sauce in the slow cooker.
  6. Put the shredded chicken back in the slow cooker and turn to low to keep warm and let the chicken absorb the sauce.
  7. I used Mission Carb Balance Whole Wheat Fajita Shells with 3 carbs each for this version, and heated the foil-wrapped tortillas in a toaster oven.
  8. Mix together ingredients to make dressing for the spicy slaw.
  9. Chop poblanos, green onions, cabbage, and cilantro and make the spicy slaw right before you’re ready to eat the tacos.
  10. To serve, fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw.
  11. The original version was served with Cotija cheese. (Through the years I’ve made these tacos more often without it, but it’s tasty if you have some.)

Make it a Low-Carb Meal:

Here are some tasty things to serve with the Green Chile Chicken Tacos:

Green Chile Chicken Tacos shown on serving plate with cut limes on the side.

More Low-Carb Mexican Dinners:

Check out my collections of Keto Mexican Food Dinners and Low-Carb Mexican Food Favorites for more ideas to satisfy that craving for Mexican food! And if want more recipes using low-carb tortillas, here are my favorite recipes with low-carb tortillas.

Ingredients

  • 4 boneless-skinless chicken breasts
  • salt and fresh-ground black pepper to taste
  • one 15 oz. can Hatch Green Chile Enchilada Sauce (see notes)
  • one 3.5 oz. can diced green chiles plus juice (optional)
  • 8 Mission Carb Balance Low-Carb tortillas or Mr. Tortilla 2 Net Carb Multigrain Tortillas
  • 1/2 large fresh Poblano chile, finely chopped (see notes)
  • 1/4 cup thinly sliced green onion
  • 2 cups thinly sliced green cabbage
  • 1 cup thinly sliced red cabbage
  • 1/2 cup chopped cilantro (optional)
  • 3 T mayo
  • 2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
  • 1 1/2 tsp. Green Tabasco Sauce (or more if you like it spicy)
  • Salt to taste, preferably Vege-Sal

Instructions

INSTANT POT INSTRUCTIONS:

  1. Trim chicken breasts, cut each one in half lengthwise, put in Instant Pot, and season with salt and pepper.  Pour Hatch Green Chile Enchilada Sauce (affiliate link) over the chicken, along with the diced green chiles (affiliate link) if using. Lock lid on the Instant Pot and set to MANUAL, HIGH, 10 MINUTES.
  2. When the cooking time is up let the pressure release naturally for at least 20 minutes, then release any remaining pressure. Remove the chicken to a cutting board and shred, leaving the sauce in the Instant Pot.
  3. Turn Instant Pot to SAUTE, MEDIUM and reduce the sauce for about 20 minutes while you shred the chicken apart. Then put the shredded chicken back in the Instant Pot to keep warm and let the chicken absorb the sauce. 
  4. While chicken cooks, chop the poblanos, green onions, and cilantro. Whisk together mayo, lime juice, and Green Tabasco Sauce (affiliate link) to make the dressing. Chop up green and red cabbage, and mix in the chopped poblano, green onion, and cilantro (if using). Then toss the slaw with dressing until it’s a wet as you prefer. 
  5. We used Mission Carb Balance Low-Carb Tortillas (affiliate link) with 4 carbs each. (The package has changed since I made these tacos in the slow cooker.) We heated each tortilla in a hot dry pan, just about 10-15 seconds per side.
  6. Fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw, and serve right away. We loved this with a squeeze of lime to add at the table!

SLOW COOKER INSTRUCTIONS:

  1. Put the green chile enchilada sauce into a small non-stick saucepan and cook over low heat, stirring occasionally, until enough liquid has evaporated that the sauce has reduced to 3/4 cup.  This will take about 45 minutes, or less if you’re watching it carefully and use higher heat. While the sauce is reducing, trim chicken breasts and cut each breast lengthwise into 2 or 3 long strips.  (Cut larger breasts into 3 strips and smaller ones into 2.)
  2. Spray the inside of slow cooker with olive oil or non-stick spray and put the chicken strips in the bottom. When the sauce has reduced to 3/4 cup, spread sauce over the chicken pieces and add the small can of diced green chiles if you want a bit more heat. Cook on high for about 2 1/2 hours, or until the chicken shreds apart easily with a fork.
  3. When the chicken is done, use a slotted spoon to remove chicken pieces to a cutting board, leaving the sauce in the bottom of  the slow cooker. Use 2 forks to shred the chicken apart into bite-sized pieces and put shredded chicken back in the slow cooker, stirring to coat the chicken with sauce. Turn slow cooker to low to keep the chicken warm while you prepare the rest of the tacos.
  4. Preheat oven or toaster oven to 400F/200C. Remove plastic packaging from the low-carb tortilla shells, wrap in foil, and heat the tortillas in the toaster oven while you make the slaw.
  5. Whisk together the mayo, lime juice, and Green Tabasco sauce to make the dressing. Cut the Poblano chile in half, remove seeds, and finely chop half the chile (reserving the other half for another use.) Thinly slice green onions, green cabbage, red cabbage, and chop cilantro (if using.) Put the slaw ingredients in a bowl and toss with the dressing.
  6. To serve, fill a heated tortilla with 1/8 of the chicken mixture and top with a generous scoop of slaw.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 171Total Fat 9gSaturated Fat 2gUnsaturated Fat 7gCholesterol 38mgSodium 612mgCarbohydrates 9gFiber 2gSugar 5gProtein 13g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Square image of Green Chile Chicken Tacos shown on serving plate with limes in back.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The small low-carb flour tortillas used in these Green Chile Chicken Tacos have only 2 – 4 net carbs each (depending on which brand you choose), making them a good choice for low-carb diet plans. If you’re following the original South Beach diet choose a low-carb tortilla that fits that plan and look for Green Chile Enchilada Sauce with the lowest amount of carbs you can find. You can eat the Green Chile Chicken inside lettuce wraps for an option that’s Keto or gluten-free.

Find More Recipes Like This One:
Use Slow Cooker Recipes or Instant Pot Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The Green Chile Tacos were first posted in 2014, and I’ve made this recipe many times since then. The post was last updated with more information and corrected nutritional information in 2026.

Pinterest image for Green Chile Chicken Tacos, showing three tacos in taco holder.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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