Chicken & Cheese Enchilada Casserole

Chicken & Cheese Enchilada Casserole

4 boneless, skinless chicken breasts
4 tortillas (I used the low carb, high fiber ones)
1 can Progresso Chicken Cheese Enchilada soup
1 pkg sliced Pepper-Jack cheese

- Cook the chicken in the oven @ 350, covered, for at least an hour (I put them in still frozen, and cooked them for about an hour & a half)
- Leave the oven on when your doing the next steps
- Take each chicken breast and quickly shred it - with a fork - in a big bowl
- Open the can of soup, pour it over the chicken, mix it together
- In a round or square pan (I used the same one I cooked the chicken in), layer a tortilla, some chicken mixture, & cheese. Repeat until you're done. The way mine ended up, I had a top layer of cheese, tortilla, cheese.
- Bake, uncovered, @ 350, for around 20 minutes - you just want all the cheese to melt.

Now, this is a little spicy, even the soup itself, so use a milder cheese if you prefer. Trevor, Lance & I could have eaten more than I fixed. Both Trevor & Lance couldn't stop saying how much they loved this. Lance said, "this is a keeper; fix this anytime." Trevor agreed. Usually Trevor is not that excited about anything I fix, so it made me very happy to have him rave about a meal I fixed (so I thought - I must share this on my blog!).

I like many things about this meal - 1) there are very few ingredients, 2) since you're just cooking the chicken until it can be shredded, you have a lot of leeway on the initial cooking time, and I need that with my kids, 3) it is tasty & spicy, 4) it is low-carb, high protein, high fiber.