Chicken & Wild Rice Soup

 

This soup is absolutely delicious!  It does take some extra steps, but we really enjoy it!  I recently brought this to a party, and someone said it tasted better than Panera's.  I also make a vegetarian version for my daughter, and she loves it.  You can also make this wheat/gluten free by using *gluten free flour.

Ingredients

1 cup uncooked wild rice

2 Tbsp olive oil (I prefer extra light tasting)

1 small onion, chopped

2 medium carrots, chopped

3 celery ribs, chopped

1 1/2 tsp garlic, minced

2 lbs chicken breast, cut up into bite size pieces

4 cups chicken broth

1/2 tsp each dried thyme, oregano, sage, rosemary, and black pepper

2 tsp salt, divided

6 Tbsp butter

1/2 cup all-purpose flour*

1 1/2 cups milk

1/2 cup heavy cream

Directions

Cook wild rice.  The method I prefer is to use my instant pot.  I put 1 cup wild rice, 1 1/2 cups water, and 1 tsp salt into my instant pot.  I set it on high for 30 minutes and let it natural release for at least 10 minutes.  I do this first while I prepare the rest of my soup.

Cook onion, carrots, and celery in olive oil, stirring often, in a large pot for about 4-5 minutes or until onions are translucent.  Add garlic and cut up chicken and continue stirring and cooking until the chicken is mostly no longer pink.  Add chicken broth, spices, and 1 tsp salt, and bring to a low boil, stirring occasionally.  

In a different sauce pan, melt butter on medium heat.  Whisk in flour and stir.  Add milk and heavy cream.  Whisk often and cook until the milk is very thick.  Add mixture to the soup and whisk in. Add cooked rice into your soup as well and stir well.  Enjoy!

Vegetarian version: leave out the chicken and use veggie broth in place of chicken broth

Crockpot White Chicken Chili

 

This is a modification of my previous Savory White Chicken Chili, but this one has become our favorite version.  It has become a favorite, and I have brought it to different potlucks and had people comment about how much they like it.  My kids enjoy eating their chili with pasta.  Hope you enjoy!

Ingredients

1-2 pounds chicken breasts

1 medium onion

2 garlic cloves, minced

2 cans cannellini beans, drained

1 can corn, drained

4.5 oz can chopped green chiles 

1 Tbsp chili powder

1 tsp cumin

1 tsp salt

1/2 tsp sugar

1 1/2 cups chicken broth

3/4 cup sour cream 

Directions

Add all ingredients except sour cream to crockpot.  Cook on low for 8-10 hours or high for 4-6 hours.  Shred chicken and add sour cream before serving.  

Vegetarian version: my vegetarian daughter loves this chili!  It's one of her favorites!  Leave out the chicken and replace the chicken broth with veggie broth, and that's it!

Creamy Chicken Noodle Soup (gluten free)

 

I have made this creamy chicken noodle soup several times now, and it has been a big hit in my house.  You can totally make this with all-purpose flour and regular noodles if you do not need gluten free.  My daughter is a vegetarian, so I make a smaller version for her as well, and she loves it!  

Ingredients

2 pounds chicken breasts, cut into bite size pieces (leave out for vegetarian)

2 Tbsp olive oil

1 yellow or sweet onion, chopped

2-3 carrots, chopped

2 celery stalks, chopped

6 cloves garlic, minced (2 Tbsp)

1/3 cup gluten free flour

10 cups chicken broth (use vegetable broth for vegetarian)

3 Tbsp cornstarch

2 tsp each of dried parsley, basil, salt

1 tsp each of dried thyme, oregano, pepper

16oz gluten free pasta (my favorite is Tinkyada brand) (may want to add an additional 4-8oz of pasta if doing vegetarian, depending on how thick you want your soup)

3 cups half and half

1/2 cup heavy cream

1 cup grated Parmesan

Instructions

Cook onions, carrots, and celery in olive oil on medium heat until vegetables soften.  Add chicken and cook about 3 minutes.  Add garlic and flour and stir.  Add 9 cups of broth.  Whisk cornstarch with remaining 1 cup broth, and add to soup.  Add all the spices and bring to a boil.  Add pasta and cook according to time on the package.  Add half and half, cream, and parmesan (may need to whisk to get out any lumps of cheese.  Remove from heat and enjoy!

Cashew Chicken

 

I modified my other cashew chicken recipe to more our tastes since some in my family don't like bell peppers, and I made it a little simpler.  You can of course use different veggies based on what your family likes.  I served mine over quinoa/rice, but the rest of my family enjoyed it over plain white rice.  I will definitely be making this again.  I had some dried chives, so I sprinkled that on the top after in my bowl, but fresh would be delicious as well sprinkled over top at the end of cooking or on individual bowls.  I did have to double this for my family of 6, but I do have 3 teenagers.  I do cook mine without oil in a nonstick electric skillet, but if you can use 1-2 Tbsp light olive oil or coconut oil to grease your pan if you don't have a nonstick one.

Ingredients

1-2 Tbsp light olive oil (see note above if using nonstick skillet)

2 Tbsp cornstarch

3 Tbsp soy sauce (I use La Choy brand because it's gluten free)

1 Tbsp white vinegar (or apple cider works too)

1 tsp sugar

dash of ginger

1 pound chicken breasts, cut into bite size pieces

1 tsp minced garlic

1 cup cashews (I used halves and pieces)

1/2 lb carrots (about 4 medium), chopped

1 can sliced water chestnuts

chives (optional topping)

Directions

Combine cornstarch, soy sauce, vinegar, sugar, and ginger in small bowl and mix well.  Heat skillet up over medium high heat.  Add oil (if not nonstick skillet) to skillet and then add chicken and carrots.  Cook until chicken is no longer pink.  Add garlic, water chestnuts, and cashews to pan.  Continue cooking 2-3 minutes or until chicken is cooked through and carrots are soft.  Pour sauce evenly over top and stir to coat everything and sauce thickens.  Sprinkle with green onions or put on the side for people to put on their individual bowls.  Serve over rice if desired.

Ultimate Chicken Noodle Soup

 

I got this delicious chicken noodle soup recipe from my sister who got it off this website.  She modified it some and then I modified it a little more.  My family loves this recipe, and it's perfect on a cool day outside or when you're not feeling well or anytime!  It does make a large pot of soup, so if you don't have a large family, you might want to scale it down or eat it for leftovers.  Leftover chicken works fine in this recipe or dark meat is fine too.  You can also make this gluten free by using gluten free pasta.

Ingredients

2 lbs chicken breasts, cut up into bite size chunks

1 Tbsp extra light olive oil

4 celery ribs, diced

4 medium carrots, peeled and diced

1 large onion, diced

1 garlic clove, minced

10 cups chicken broth

1/2 tsp salt

1/2 tsp pepper

2 bay leaves

1/4 tsp dried thyme

1 tsp dried parsley

3-4 cups uncooked noodles, about 8-16oz (I like to use macaroni - use gluten free if you desire)

1 Tbsp lemon juice

Directions

Add oil to large stockpot and heat to medium.  Add onions, carrots, and celery to stockpot and saute until onions are translucent.  Add garlic clove, cut up chicken, chicken broth, salt, pepper, bay leaves, thyme, and parsley.  Bring to a boil and cook for 20 minutes with lid on.  Add pasta and cook about 10 minutes or according to pasta direction.  Turn off heat and add lemon juice.  Enjoy!

Green Chile Casserole (Keto)

I found this Green Chile Casserole and modified it (of course).  It was a winner around here, and I will be making it again.  The original recipe called to put it in a 7x11 pan, so I doubled most of the ingredients.  The container of cottage cheese was 24oz so I added 1 cup of sour cream instead of 32oz of cottage cheese.  Nobody in my family likes cottage cheese alone except for me unless it's in a lasagna or dish like this so if you're not a cottage cheese lover, don't write this one off yet.  Leftover chicken works great for this.

Ingredients
3 lbs chicken breasts, cooked and shredded
9 Tbsp taco seasoning or 3 packages (I used my homemade)
1 1/2 cups green salsa (chunky preferably)
7oz can green chilies, drained
24oz cottage cheese
1 cup sour cream
8oz shredded Mexican blend cheese
green onions, optional

Directions
Preheat oven to 375 degrees.  Combine chicken, taco seasoning, salsa, green chilies, cottage cheese, and sour cream together until well mixed.  Pour into a sprayed 9x13 casserole dish.  Top with shredded cheese.  Bake for 20 minutes or until bubbly.  Let sit for 5-10 minutes before serving with sour cream and green onions if you desire.

Cheesy Chicken & Broccoli Casserole (Keto)

I took the sauce from my Cauliflower Cheese "Potatoes" and mixed it with chicken and broccoli and it came out delicious!  Leftover chicken would be perfect in this dish.  Also, if you prefer to make this a vegetarian side dish, leave out the chicken and use an extra bag of broccoli.

Ingredients
1 lb chicken breasts, cooked and shredded
2 - 12oz bags of frozen broccoli, cooked and drained
1 yellow onion, diced
1/4 cup butter
16oz sour cream
3 cups shredded cheddar
1 tsp salt
1/4 tsp pepper

Directions
After I cooked the broccoli, I roughly chopped up the larger pieces.  Melt butter in saucepan over medium heat.  Saute onion until soft.  Add 2 cups cheese and let melt, stirring.  Blend in sour cream, salt, and pepper. Fold sauce in with broccoli and chicken.  Spray 9x13 casserole dish and add mixture.  Top with remaining 1 cup cheese.  Bake 350 for 30 minutes or more.

Keto Chicken Enchiladas

Enchiladas are a favorite in my household.  I finally decided to try them recently and make them Keto friendly for me by using chicken lunch meat as the tortillas.  It came out super yummy.  I made these like my usual for my family with flour tortillas.  You can use whatever brand of enchilada sauce you like, just watch for the carb count.  I like to get the green one and mix it with the red one, and if I'm buying name brand, I prefer Old El Paso, but Aldi now carries their own brand and we enjoy it.

Ingredients
1 lb chicken breasts, cooked and shredded
8oz Mexican blend cheese
2 10oz cans enchilada sauce (see note above)
16oz thin-sliced deli chicken breast lunch meat (I like to get nitrate-free)

Directions
Mix shredded chicken breasts, 1 1/2 cups of the cheese, and 1/2 the enchilada sauce.  Use a small amount of the mixture to roll inside each piece of deli lunch meat and and place in a sprayed 9x13 pan.  Use up all the chicken and cheese mixture to fill up the rest of your deli lunch meat "tortillas."  Pour the rest of the sauce over the top and sprinkle the remaining cheese over top.  Bake at 375 degrees for 15 minutes.  Let sit 5-10 to cool.

Serve with sour cream if you like.

Protein Noodle Lasagna (Keto)

So I know this isn't the prettiest picture, but it's so delicious!  I have brought it to church potluck's and received many compliments.  It's Maria Emmerich's Protein Noodle Lasagna.  I made a few changes but just personal preferences.

Ingredients
1 lb ground sausage
3/4-1 lb ground turkey or beef
1/2 small yellow onion, diced
2 cloves garlic, minced
24oz jar low sugar marinara
16oz full fat cottage cheese (or Ricotta)
1 egg
1/2 tsp salt
3/4 lb shredded mozzarella
3/4 cup grated Parmesan
16oz thinly sliced deli chicken breast lunch meat (I like to get nitrate-free)

Directions
Preheat oven to 425 degrees.  Cook sausage, ground meat, onion, and garlic until browned.  Drain and stir in marinara sauce.  In a bowl, combine cottage cheese, egg, and salt.  Spread meat sauce in bottom of 9x13 pan.  Arrange chicken slices over sauce.  Spread with cottage cheese mixture and top with mozzarella and Parmesan.  Repeat layers until everything is used up.  Cover with foil.  Bake 25 minutes, remove foil, and bake an additional 25 minutes.  Cool 15 minutes before serving.

Cauliflower Chicken Fried "Rice" (Keto)

This is delicious and easy cauliflower chicken fried rice.  I chose to use low-carb vegetables instead of the traditional starchy peas and carrots. You could always leave out the chicken and make this vegetarian if you like.

Ingredients

2 lbs chicken, cooked and chopped

2 frozen bags cauliflower rice, cooked (I used my microwave)

1 stick butter

4 eggs, scrambled and cooked but still wet (I used my microwave again)

1 red bell pepper, chopped

6 stalks celery, chopped

1 bunch of green onions, chopped

2 Tbsp garlic, minced

1 bag frozen broccoli, cooked and roughly chopped

1/2 cup liquid aminos or soy sauce

2 Tbsp sesame oil

2 Tbsp sesame seeds

Directions

Melt 1/2 stick of butter in saute pan.  Saute bell pepper & celery for a couple of minutes.  Add cauliflower rice, green onions, garlic, and the other half of the butter.  Cook 3-4 minutes or until celery and pepper are soft.  Add in cooked eggs, cooked chicken, liquid aminos, sesame oil, and sesame seeds.  Mix well and remove from heat and serve.

Crockpot White Chicken Chili (Keto)

Made this delicious white chicken chili.  My family complained I didn't make enough.  I put cheddar on mine.  It is beanless since it's Keto/low-carb.  You can always add white beans and eliminate the Xantham gum if you aren't concerned about carbs.  You could also use beans and leave out the chicken if you want it vegetarian.  My kids ate theirs with pasta.

Ingredients
1 large yellow onion, diced
3 multi-colored bell peppers, chopped
2 lbs chicken breasts, boneless skinless
4-5 garlic cloves, minced
7oz can green chilies
3 cups chicken broth
2 Tbsp chili powder
2 tsp cumin
2 tsp salt
1 tsp Xantham gum (optional)
10oz bag spinach, roughly chopped
1 1/2 cups sour cream

Directions
Throw all the ingredients in the crockpot except the sour cream.  Cook 4-5 hours on high or 7-8 on low.  Shred chicken and mix in sour cream. 

Chicken Tortellini Soup

This soup is so yummy!  I love tortellini anyway, and I had a craving for chicken noodle soup one night, so I made up this recipe using egg noodles but then the next time I used tortellini, and my family loved it.  It is also surprisingly low in calories and high in protein.  I have been making it once a week for about 3 weeks now and we aren't tired of it yet.  Hope you enjoy!

Ingredients

1 onion, diced

3 celery stalks, chopped

4 medium carrots, chopped

4 Tbsp butter

8 cups chicken broth

24oz raw chicken breasts, chopped

1/4 tsp pepper

2 tsp salt or to taste

1 tsp basil

1 tsp oregano

2 bay leaves

19oz bag frozen cheese tortellini

2 cups milk

1/4 cup cream

1/4 cup cornstarch

Directions

Melt butter over medium high heat.  Add onion, celery and carrots and saute for about 5 minutes.  Add chicken broth, chicken, pepper, salt, basil, oregano, and bay leaves.  Bring to a boil and then simmer on low for about 15 minutes.  Whisk together the milk, cream, and cornstarch in a bowl.  Add frozen tortellini and milk mixture to soup and stir.  Bring to a boil and then lower heat to medium and cook for about 10-15 minutes stirring occasionally.  Enjoy!

Nutrition: 1 cup = 170 calories, 6.1g fat, 15.2g carbs, .5g fiber, 13.2g protein

Variation:  Instead of tortellini, use 4 cups of medium size egg noodles instead.  Creamy chicken noodle soup.  Yummy!

If you want this gluten/wheat free, use 4 cups brown rice noodles.

New Chicken Tortilla Soup

This is my Chicken Tortilla Soup but with some revisions and it came out very yummy!  Some of my family ate it with cheese and I added some brown rice pasta to mine.  You could also eat it with some tortilla chips or more sour cream.  I used my mini food processor to chop up my onion, bell pepper, shallots, and cilantro.

Ingredients
1 cup onion finely chopped
1 bell pepper, finely chopped (I used yellow)
2 small shallots, finely chopped (or you could use green onions)
1 Tbsp minced garlic (or 2 cloves)
2-15oz cans petite diced tomatoes
2 cans black beans, drained and rinsed
1 can corn, drained
7oz can green chilies
4 cups chicken broth
1/3 cup salsa
1/3 cup finely chopped fresh cilantro
1 tsp chili powder
1/2 tsp cumin
1/2 tsp basil
salt to taste
2 lbs chicken breasts (leave out for vegetarian)
1/4 cup cornstarch
1/4 cup sour cream (I used light)

Directions
Crockpot directions
Put all ingredients except cornstarch and sour cream into crockpot.  Set crockpot on high 4-6 hours or low 8-10 hours (it's best if you can cook it longer on low).  During last hour, mix together cornstarch, sour cream, and 1/2 cup water until well blended and add to pot.  Take chicken out and shred with forks or stand mixer and then return to pot and continue cooking on high with lid off.

Stove top directions
Put all ingredients except cornstarch and sour cream into a very large pot or dutch oven.  Bring to a boil and then reduce to a low simmer for 1-2 hours, stirring occasionally.  Remove chicken breasts from pot and shred with forks or stand mixer and return to pot.  Mix together cornstarch, sour cream, and 1/2 cup water until well blended and add to pot.  Bring to a low boil, stirring constantly until it starts to thicken.  Remove from heat.

Green Chili Chicken Casserole

So I made this for dinner and I loved it, hubby liked it, and kids didn't like it.  Now wait before you write it off.  I shared some with a friend of mine down the street who absolutely loved it and shared it with another mutual friend who loved it as well as a bunch of teen girls at our church who all rant and raved and loved it.  You could use reduced fat ingredients if you like.  I got the original recipe here.

Ingredients
2-3 lbs chicken breasts, cut in half lengthwise (I also cut mine into 2-3 pieces each breast)
garlic powder, to taste
salt, to taste
onion powder, to taste
8oz sour cream
8oz shredded cheddar cheese
7oz can green chilies, drained

Directions
Preheat oven to 350 degrees.  Spray or grease 9x13 pan.  Sprinkle chicken with garlic powder, onion powder, and salt to taste.  In a large bowl, mix together sour cream, cheese, and chilies.  Spread mixture evenly over chicken.  Bake 30-45 minutes or until chicken is cooked through.

Crockpot Chicken Spaghetti

I have started looking at recipes on the Crockin Girls Website.  This is the first one I made off of their website, and if you go to the link, you can see a video of them making this.  I did lighten it up some and used whole grain pasta (as well as some brown rice pasta I had on hand... hence the different looking noodles).  This was very yummy and made a LOT.  I did accidentally grab a can of cream of mushroom instead of cream of celery.  If you want to half the recipe, I would just use one can of cream of something soup and omit the other.  The recipe makes this a freezer meal, but I made it right away.

Ingredients
1 1/2 to 2 pounds boneless skinless chicken, cubed (could leave out and make vegetarian) 

1 bell pepper, chopped                        

1 onion, chopped

2 pounds 2% Velveeta, cubed

1 1/2 cups light sour cream

1 can cream of chicken (I used reduced fat - watch for allergens, can make your own)

1 can cream of celery or cream of mushroom (I used reduced fat - watch for allergens, can make your own)                    

1 (7-ounce) can diced green chilies (optional)

1/2 cup milk (I used 1%) 

1-2 cloves garlic, minced                      

salt and pepper to taste

32oz noodles of your choice

Directions
Combine all ingredients except salt and pepper in a bowl.
EITHER: put into a gallon freezer bag and freeze for later.
OR: Dump everything into crockpot.  Cook on low 6-8 hours.
Cook noodles according to package directions and add to cheese sauce and mix well.  It will thicken as it cools.

South of the Border Chicken & Pasta Skillet

I got this recipe off the Kraft website and lightened it up and used whole wheat pasta.  It was a winner in our house, very simple, and I will definitely make it again!  I also doubled the recipe for my family, so you can half it if you are only serving a few people.

Ingredients
1 lb whole wheat penne (or other medium size pasta) (use brown rice pasta for GF)
2 lbs chicken breasts, cut into bite size pieces (leave out for vegetarian)
2 -16oz jars salsa
20oz frozen corn
8oz package reduced fat cream cheese (neufchatel), cubed
1/2 tsp cumin
7oz package reduced fat Mexican cheese

Directions
Cook pasta according to package directions.  Meanwhile, cook and stir chicken in a large skillet sprayed with cooking spray on medium-high heat until chicken is cooked through.  Add next 4 ingredients and stir well.  Simmer on medium-low heat about 6 minutes, until cream cheese is melted, stirring occassionally.  Drain pasta, add to chicken mixture with half the shredded cheese.  Simmer 3 minutes, stirring occassionally.  Top with remaining cheese, cover, and remove from heat and let cheese on top melt.

Savory White Chicken Chili

I found this recipe on the Betty Crocker website. This one everyone loved, and I will definitely be making this again! I did serve it over pasta and top it with cheese (how I like my chili). I doubled the recipe because we were having my in-laws over for lunch, but I only used 1 large red bell pepper. I also couldn't find fresh cilantro, but I had some in a squeeze tube, so I used that instead but used less because I think it's more concentrated. Oh yes, it also calls to use greek yogurt instead of sour cream, but I like sour cream and had it on hand. It was not too spicy but if you really don't like hot, leave out the cayenne pepper.

Ingredients
2 Tbsp olive or canola oil
1 lb chicken breasts, chopped
1 medium onion, chopped (I used yellow)
2 cloves garlic, minced
1 1/2 cups chicken broth
1/2 - 1 red bell pepper
1 Tbsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp sugar
1/4 tsp ground red pepper (cayenne)
2 cans cannellini beans, drained
1 (4.5oz) can chopped green chiles
1/4 cup fresh cilantro, chopped
3/4 cup (6oz) sour cream

Directions
In a large pot, heat oil over medium heat. Add chicken, garlic, and onion and cook until chicken is no longer pink. Stir in remaining ingredients except cilantro and sour cream. Reduce heat, cover and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in cilantro and sour cream.

Crockpot: Add all ingredients to your crockpot except cilantro and sour cream.  Stir and cook on high for 4-6 hours or low 8-10 hours.  Turn off crockpot and stir in sour cream and cilantro before serving.

Crockpot Chicken Cacciatore

I got the original recipe off skinnytaste, but I did modify it some.  I think it's an obsession.  I can't leave a recipe alone.  Maybe I feel I have to make it my own.  Either way, I had this on a Sunday afternoon for lunch, and it was yummy.  Put it all in the crockpot before church and it was done when we got home.  I love crockpot meals on Sunday.  I had my in laws over, and we all enjoyed it.  I did use chicken breasts instead of thighs since I don't like dark meat.  She suggests skin removed and bone in, but I didn't feel like going through the whole removing skin, and I couldn't find any breasts with bone in, skin removed.

Ingredients
2 lbs chicken breasts or thighs
26oz jar traditional spaghetti sauce, watch for allergens
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 large onion, diced
1 tsp oregano
1 bay leaf
salt and pepper, to taste
Parmesan cheese to put on top, optional

Directions
Dump everything into the crockpot, give a quick stir, and set on low for 8 hours or high for 4-6 hours.  Remove lid for last hour and keep on high.  Remove bay leaf and serve over pasta or rice and top with parmesan cheese if desired.  She includes another method that requires browning the chicken beforehand, so go to the link above if you want to see that.

Asian Chicken Lettuce Wraps

I got this recipe off of skinnytaste, a weight watcher friendly blog that I enjoy.  I'm looking through the recipe now and realizing I didn't even make the spicy hoisin sauce to go with it.  Next time I want to try that since I forgot!  These turned out really yummy.  My kids didn't care for them on lettuce, so they instead ate them on soft taco shells.  I changed a few things, so you can click on the link above if you want to see the original recipe. I doubled this recipe for my family of 6, so cut it in half if only serving like 2 or 3 people.

Ingredients
1 lb ground chicken breast
1 can water chestnuts, drained and chopped
2 Tbsp soy sauce (La Choy brand is gluten free), divided
1 Tbsp sesame oil
2 Tbsp rice wine vinegar
1 tsp sugar
4 cloves garlic, minced
1/4 cup green onions, chopped
lettuce leaves to serve in, iceburg or I used romaine for more nutritional value

Directions
Heat 2 tsp sesame oil in large skillet on med-high heat and brown chicken and garlic.  Combine soy sauce, 1 tsp sesame oil, rice wine vinegar, and sugar in a bowl.  Add water chestnuts, green onions, and sauce to chicken and blend well and heat through about 1-2 minutes.  Spoon into lettuce leaves and enjoy!

I'm not positive on the Weight Watcher Points since I changed it up a bit, but I think it would be comprable.  She says each lettuce wrap with 1/4 cup of the mixture is only 2 points or 3 points plus.

Low Carb Enchilada Casserole

Some of my closest friends are on Adkins, and they were coming over to dinner.  They love my chicken enchiladas, so I wanted to try to make something similar that they could enjoy on their diet. They LOVED it!  They all wanted the recipe, and my chef friend said it's the best thing he's eaten since he started Adkins.  :-)  It's only 5 1/2 net carbs per piece!  They said they didn't even feel like they were eating low carb.  :-)  I made it one night, and they requested it again when they came over a week later.  It is yummy with a lot of flavor!  I tried a little bite with no tortilla in it, and it was good.  If you aren't counting carbs, and need to do gluten/wheat free, use corn tortillas instead and you will need more of them since they are smaller.

Ingredients
1 Tbsp canola oil
1 red bell pepper
1/2 yellow onion, chopped
2 cans (10oz each) red mild Old El Paso Enchilada Sauce
8oz shredded Mexican Cheese (I prefer 2% reduced fat)
4 Ole Mexican Foods XTreme Wellness High Fiber Low Carb tortillas (5 net carbs a tortilla)
10oz fresh spinach, chopped
4oz green chilies
1 1/2 lbs chicken breasts, cooked and shredded

Directions
Preheat oven to 375 degrees.  Heat oil in large skillet over medium-high heat.  Add chopped onion and bell pepper and sautee 3-5 minutes.  Add chopped spinach and saute just until wilted.  In a large bowl, mix about 8oz Enchilada sauce, 1 1/2 cups shredded cheese, green chilies, and shredded chicken.  Add sauteed vegetables to the mixture and mix very well.  In a sprayed 9x13 pan, lay 2 tortillas to cover bottom of pan.  Pour 1/3 of the remaining sauce over top of tortillas and spread evenly over them to prevent drying out.  Layer half of the chicken mixture over top of this.  Place remaining tortillas over top, 1/3 of the sauce, and remaining chicken mixture.  Pour rest of sauce over top and sprinkle remaining cheese over top.  Bake for 30 minutes.  Divide into 12 pieces and each piece is only 5 1/2 net carbs.  :-)

WW Points: 3 points a piece  :-)