What's for dinner wednesday

OMG this was soooo good!! I LOVED it! It sounds time consuming but it isn't, trust me. Great warmed up the next day for lunch too. It comes from The Most Decadent Diet Ever by Devin Alexander. This cookbook is the BOMB! I've made like 3 weeks of meals from it alone. Pick it up, you won't be disappointed.

CHICKEN ENCHILASAGNA


2 teaspoons salt-free Mexican OR Southwest seasoning (such as Mrs. Dash's Southwest Chipotle seasoning)

2 teaspoons lower-sodium burrito seasoning OR taco seasoning

1 1/4 pounds boneless, skinless chicken breasts, fat removed

Olive oil spray

1 1/4 cups canned traditional mild enchilada sauce

1 cup canned medium green chile enchilada sauce

4 ounces (about 2 cups) finely shredded Cabot's 75 percent Light Cheddar cheese (available at Trader Joe's) OR your favorite low-fat Cheddar

1/2 cup chopped fresh cilantro

1/4 cup sliced drained black olives

3 tablespoons canned, drained and chopped green chiles

8 (6-inch) white OR yellow corn tortillas

Preheat a grill to high. Mix Mexican seasoning and burrito seasoning in a small bowl. Rub mixture evenly over chicken breasts to cover. Lightly mist both sides of breasts with olive oil spray. Let stand 10 minutes; then place breasts side by side on heated grill. Turn heat to medium, if possible, and grill 3 to 5 minutes per side, or until no longer pink inside. Let stand 5 minutes.

(I cooked my chicken in a crock pot with the spices sprinkled on it)

Meanwhile, combine enchilada sauces in a medium bowl and mix until well combined. Set aside. Mix cheese, cilantro, olives and chiles in a second medium bowl. Set aside.

Coarsely chop chicken breasts. Cut or tear each tortilla into about 9 even pieces. Spread 1/2 cup enchilada sauce in bottom of an 8x8-inch glass or ceramic baking dish. Cover evenly with about 1/3 of tortilla pieces. Then sprinkle about 1/2 of chicken over them. Pour about 2/3 cup of sauce evenly over chicken. Sprinkle evenly with 1/3 of cheese mixture.

Repeat layering with 1/2 of remaining tortillas, remaining chicken, 2/3 cup of sauce, then 1/2 of remaining cheese mixture. Follow with another layer of remaining tortillas, remaining sauce and remaining cheese mixture. Cover with foil. Bake in a preheated 450-degree oven 25 minutes. Remove foil and bake another 5 minutes. Remove from oven and let stand 10 minutes. Cut into 4 pieces and serve immediately.

Makes 1 casserole, 4 servings. Each serving

(1/4 of casserole) has 401 calories, 9 grams fat, 46 grams protein, 32 grams carbohydrate, 1,063 milligrams sodium.