GREEN "ENCHILADA" CHICKEN CASSEROLE
4 cups cubed cooked chicken or turkey
2 teaspoons Seasoning for Tacos
8 ounces cream cheese
1 tablespoon minced chives, optional
7 ounce can Green Mexican Salsa
4 ounce can chopped green chiles
6 ounces Monterey jack cheese, shredded
4 green onions, chopped
Grease an 11x7" baking pan. Put the chicken in the pan and toss with the taco seasoning to coat. Soften the cream cheese and whisk well with the chives and green sauce in a medium bowl. Stir in the chiles. Pour the sauce evenly over chicken. You can mix it in if you like, but it's not necessary. Top with the cheese. Bake at 350º 25 minutes, until hot and bubbly. Remove from the oven and immediately sprinkle with the green onions.
Makes 6-8 servings
Do not freeze
Per 1/6 recipe: 432 Calories; 29g Fat; 38g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 324 Calories; 22g Fat; 28g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
I decided to turn my Green Enchilada Chicken into a casserole and it was a hit. My husband raved about it and said it was nice and spicy. Click the photo to see a close-up.
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