Low-Carb Mexican Chicken Casserole

Low-Carb Mexican Chicken Casserole

Serves 4

Ingredients:
3 cups cooked chopped chicken breast
1 can cream of chicken soup
3 cups shredded Cheddar cheese, plus more for topping
1/2 can green chile enchilada sauce
1/2 cup sour cream
1/2 cup heavy cream
3 low-carb tortillas, cut into 1-inch pieces

Directions:
1. Heat the soup, cheese, enchilada sauce, sour cream and cream in a saucepan until the cheese partly melts. Add the chicken.
2. Layer the mixture and tortilla pieces in a casserole, starting and ending with the chicken mixture.
3. Top with cheese and bake uncovered at 350°F for 35 minutes.

Make Ahead:
Freezes well; add the top cheese just before baking.