Mexican Chicken Casserole

Mexican Chicken Casserole

Yield: 4 servings

3 cups cooked and chopped chicken breast
1 can cream of chicken soup
3 cups Cheddar cheese, shredded
1/2 can green chile enchilada sauce
1/2 cup sour cream
1/2 cup heavy cream
3 LC tortillas, cut Into 1-inch pieces

Mix soup, cheese, enchilada sauce, sour cream and cream in a saucepan. Heat until cheese is partially melted. Add chicken cubes.

Layer mixture in a casserole dish with tortilla pieces, begin with wet mixture and ending with wet mixture. Cover top with grated cheese and bake at 350 degrees F for 35 minutes uncovered.

Freezes well, but don’t add the top cheese until ready to bake.

Makes 4 generous servings.

Total Carbs - 31 or 7.75 per serving