Chicken Enchilada Casserole

Chicken Enchilada Casserole
Original Recipe: Bev Edmon

Ingredients:

2.5 lb of Chicken Breast

8 Large Low Carb Whole Wheat Tortillas (La Tortilla Factory)

2 6oz Cans of Green Chile

1 Jar of Salsa Verde

2 Cans of Condensed Cream of Chicken Soup
3 Cups of 2% Milk Shredded Cheese
1 Container (30 Tbsp) of Light Sour Cream
Cayenne Pepper to taste

In a crockpot throw in the chicken breast and the whole jar of salsa verde. Cook on low for 4+ hours or until tender enough to shred. Preheat the oven to 350 degrees. Pull the chicken out of the crockpot and shred the chicken in a bowl. Mix with leftover salsa verde until moist. In a seperate bowl mix together green chiles, cream of chicken, and sour cream. Mix in the shredded chicken. Spray a 9 x 13 pan with nonstick spray. Put down a small layer of the chicken mixture. Then lay down two tortillas. Then more chicken mixture. Then cheese, then tortillas and repeat like lasagna. End with the chicken mixture and then cheese. Bake for 40 minutes or until the edge are bubbly and the cheese is melted.

Macros per 1/10th of the casserole

Calories: 410

Carbs: 26

Fat: 18

Protein: 47