Green Chile Chicken Enchilada Casserole
|Name||Green Chile Chicken Enchilada Casserole|
|TRULY FABULOUS! A little high on carb count but this is an entire meal in itself - and depends on how one slices it up!
I make this when I go on travel so hubby has something to eat - keeps well in fridge and we reheat in microwave. Also freezes excellently -reheat in microwave. If you find it's a bit too soupy, back out some of the reserved broth - you'll have to adjust to suit your preference. Also, note the time is long - so keep an eye on it - I'm at very high altitude and therefore must bake things longer. Good luck!
|2-3# chicken (or pieces, I use thighs & breast halves)
1 can Cream of Mushroom soup (22.5 g carbs entire can)
1 can Cream of Chicken soup (20 g carbs entire can)
1# Longhorn sharp cheddar cheese, grated
12-15 whole green chiles, chopped (or use large can chopped green chile - approx 3/4 cup)
10 Senor Pinos WHITE corn tortillas (76.5 g carbs for 10)
|Step: 1||Boil chicken. Reserve 1 cup of broth. Debone chicken and shred into small pieces; set aside. In a small bowl, mix together both soups and reserved broth. Add chopped green chile and shredded chicken to soup mixture and combine well. Spray a 13x9x2 glass dish with Pam. Dip tortillas into any left over broth (there should be some) and layer three down center of dish and cut 2 in half and place straight-edged side to outside of dish (you should use 5 tortillas per layer). Spoon half chicken/chile soup mixture on top of tortillas; cover entirely with half grated cheese. Repeat layers (tortillas, chicken/chile soup, cheese) ending up with cheese on top. Bake in a preheated 350 degree oven for 1 hour. Let stand approximately 15' before slicing and serving. |
|THE CARB COUNT:
119 g Carbs for entire 13x9x2 dish
12 servings: 9.92 g per serving
9 servings: 13.22 g per serving
8 servings: 14.87 g per serving
Anything else, you are eating too much of it.