I had a whole left over chicken in the frig that I needed to use and came up with this.

It uses the new LC Mission tortillas. This recipe is really rich and filling.

CHEESY SOUTHWEST CHICKEN CASSEROLE

3 zucchini chopped into small cubes-10g
2 stalks celery, chopped fine-1.5g
1 medium onion, chopped-9.5g
2 tablespoons olive oil-0g
2 tablespoons butter-0g
3 cloves minced garlic-3g
1-4 oz. can chopped green chilies-4g
1 pound sliced mushrooms-18.5g
1 handful (about 1/2 cup) chopped parsley-2g
1 heaping tablespoon chopped chives-.3g
1 teaspoon garlic powder-2g
1/2 cup mayonnaise-0g
1/4 cup heavy cream-2g
Salt and pepper to taste-0g
2 generous cups cooked, diced chicken-0g
1 pound Monterey Jack cheese, shredded-0g
6 Mission low carb tortilla sliced in half-30g


Saute the celery, squash and onion in butter and oil until it is soft and all the liquid has cooked out .

Add garlic, green chilies, and mushrooms. Cook and stir until mushrooms are done. Stir in mayonnaise, cream, chicken and seasonings.

Spray a baking pan with Pan and spread 1/2 of mixture into the pan. Cover with a layer of cheese. Slice tortillas in half and putting the cut side next to the edge of the pan make a layer of tortillas on top of the cheese.

Spread the other half of the chicken mixture over the cheese and top with more cheese.

Bake, uncovered, at 350? 30-40 minutes, until bubbly and brown.

Makes 8 large servings (10.35g carbs each)

that sounds great, will have to give it a try.I occassionally have left over chicken to use, and can supplement it with the canned chicken I keep in the cupboard.
tks for the idea

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carolyn in texas
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I have leftover bbq'd chicken breasts and I think this will do nicely tonight! Thanks, it sounds awesome!

Char

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