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Light a pure natural Pure Integrity gourmet soy candle in
Caribbean fruity PINA COLADA scent
~ set the perfect mood for savoring this
tasty homemade Mexican style casserole!
QUICK GREEN CHICKEN CHILE CASSEROLE
Serves 4-6 (Note: If you want to spice up some holiday leftovers, turkey makes a great subsitute for the chicken in this dish.)
Preheat oven to 350, and assemble the following before you begin:
- 1 package of low-carb flour tortillas
- 3 1/2 cups of grated Mexican-style cheeses
- 1 cup of Light Velveeta cut in small cubes
- 2 1/2 cups of chicken breast meat, cubed
- 1 small can of chopped green chiles
- 12 oz of green salsa -- as mild or hot as you like
- 1 cup fat-free sour cream
In a large bowl, mix together the chicken, sour cream, 2 cups of the Mexican-style cheeses, the Velveeta cubes, the chiles and salsa, 1 tsp ground cumin, 1/2 tsp each of garlic and onion powder and sea salt.
Oil the bottom of a lasagna-style pan and place the first of four layers of flour tortillas on the pan bottom. Use whole tortillas as you are able and tear others into strips to fit around the edges to fit the pan. Spread 1/3 of the chicken and cheese mixture over the tortilla layer. Sprinkle 1/4th of the remaining cheese over that layer of filling and top with another layer of tortillas. Continue until you finish with a last tortilla layer. Sprinkle the remaining cheese over the top.
Bake at 350 for 35-40 minutes, begin careful not to let the top dry out or brown too deeply. You may want to cover the casserole loosely with aluminum foil for the last 15 minutes of baking. Serve with extra green salsa, sour cream and guacamole.
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