GREEN CHILE CHICKEN ENCHILADA CASSEROLE

2 lbs of Shredded Chicken Breast Cooked (Optional Canned Chicken Breast)

6 - 8 Corn Tortillas

1  10 oz can of Green Chile Enchilada sauce 

1 small onion diced

2 ozs of Light Cream Cheese

2 cups of light Shredded Mexican Mixed cheese

1/2 cup of Almond Milk

2 Tablespoons of Butter or Coconut oil

1 1/2 cup of Chicken Broth (use from fresh-cooked chicken) or if using canned chicken use store bought chicken broth

Spray oil in a pan or a little coconut oil

Green onions chopped 1/4 cup for garnish or to your liking

Cilantro for Garnish

Enchilada Sauce

Place butter or coconut oil in the skillet, place onions, and saute until semi tender add light cream cheese, almond milk, and green chile enchilada sauce and broth from cooked chicken or boxed broth. Simmer on med. heat until slightly thickens up.  Turn off heat.  Set aside. You can add chopped chile peppers or season with some red peppers if you like spicy this is optional.  We like spicy foods.

Preheat oven to 350 degrees spray with non-stick oil a 8 x 8 pan

Pre-cook Chicken Breast, place in pot,  cover in water, add seasonings like salt, garlic, onion powder, and black pepper Once cooked take it out of the broth and shred it into pieces. Save broth

or use 2 large cans of chicken breast.

Place corn tortilla in bottom of the pan I used two then took the 3rd one cut in half and filled in the area with the rest of corn tortilla.

Layered chicken next

Then layer with enchilada sauce

Sprinkle cheese, green onions

Place the second layer of corn tortillas, chicken, enchilada sauce, cheese then green onions.  

Place in oven and cook until bubbly about 20 to 25 min.

Take out of oven sprinkle with chopped cilantro and more green onions if you like.

Let cook for about 5 minutes serve with light sour cream, sliced avocado, and salsa if you like.

Also to complete your meal serve with a side salad or Spanish-style cauliflower rice.