Mexican

Low Carb Enchilada Casserole is for Dinner.

Low Carb Enchilada Casserole takes 20 minutes to prepare.

Low Carb Enchilada Casserole takes 60 minutes to cook.

Low Carb Enchilada Casserole makes 6 servings.

The ingredients for Low Carb Enchilada Casserole are:

1 (10.75 ounce) can condensed cream of brocolli soup
4 boneless, skinless chicken breasts, cooked
6 ounces sour cream
1/2 cup chopped green onions
2 cups salsa verde1
7 oz shredded Monterey Jack cheese
10 (8 inch) low carb flour tortillas

Here is how you make Low Carb Enchilada Casserole:

Make 6 servings *good with a side saladPreheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix. In a lightly greased 9x13 inch baking dish layer as follows: 4 flour tortillas (cover the bottom of the dish), 1/2 of the chicken mixture, 1/2 of the salsa mixture, 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese. Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand 5 minutes before cutting.Number of Servings: 6Recipe submitted by SparkPeople user GEM1NI.

The nutritional information for Low Carb Enchilada Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 460.0

• Total Fat: 19.3 g
• Cholesterol: 132.9 mg
• Sodium: 928.0 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 13.4 g
• Protein: 54.3 g

Low Carb Enchilada Casserole is Mexican cuisine.

The dietary needs meet for Low Carb Enchilada Casserole is Low Carb