Low-Carb Green Chile Chicken Enchilada Casserole

Directions

Trim the chicken breasts and cut lengthwise into 3 or 4 strips, depending on how big each piece of chicken is. Put the chicken breasts into a small pan with about 2 cups chicken stock , the poultry seasoning, and enough water to cover the chicken and simmer on very low heat until chicken is barely cooked through, about 15 minutes.   Remove chicken and let it drain well until it's cool enough to handle. Put the enchilada sauce into a small non-stick saucepan and simmer on low until it’s reduced to 2 cups, stirring occasionally.   Let sauce cool a few minutes, then whisk in the softened cream cheese and sour cream. Cut or shred the chicken into small pieces. Preheat oven to 375F/190C.   Spray a 10″ x 12″ glass or crockery casserole dish with olive oil or nonstick spray.   Put the diced chicken in a bowl and gently mix in 1 1/2 cups of the sauce mixture and 1 cup of the grated Mexican Blend cheese. Divide the mixture among the 8 flour tortillas, spreading a line of chicken/sauce mixture down the center and then rolling the tortilla around it. Spread 1/2 cup of sauce across the bottom of the casserole dish; then lay the enchiladas in a single layer in the dish. Top enchiladas with the remaining sauce, the remaining 1/2 cup Mexican Blend Cheese, and the 1/2 cup grated Mozzarella cheese. Bake 30-40 minutes, or until the enchiladas are bubbling and cheese is starting to slightly brown on top. Serve hot. This freezes well can be thawed and reheated in a microwave or toaster oven.