Chicken Enchilada Casserole

Craving gooey, spicy enchiladas covered in cheese and sour cream? Well I have a better alternative!
This delicious casserole serves four, comes in at 387 calories per serving, and packs a whopping 20g of protein and 5g of fiber!

Here's the recipe:
Kroger rotisserie chicken, shredded - 8 oz
Flour tortillas - 3 eight inch
Stewed tomatoes - 1 can
Enchilada seasoning - 1 packet
Diced green chilies - 2 TBSP
Fat free sour cream - 4 TBSP
Reduced fat mexican cheese blend, shredded - 1 Cup
Dried oregano - 2 tsp
Garlic powder - 1/2 TBSP
Cumin - 1 TBSP
Chili powder - 1/2 TBSP
Green peppers - 1/4 cup diced
Red onion - 1/4 cup chopped
Extra virgin olive oil - 1 TBSP

Start by putting tortillas in foil and placing in a 200 degree oven. Next saute your green peppers and onion in the olive oil on low. Just soften them a little. Meanwhile, the chicken...you're going to have to get your hands dirty! Using your hands to shred the chicken helps you ensure all of the little bones and all the skin is removed. After shredding run your knife through the meat...NO BONES!! Weigh out 8 oz of chicken. I just happened to yield about one pound off of this one so I divided in half. Place the rest in a baggie and refrigerate. Makes great hash the next day! Add the chicken to pepper and onion along with all the spices including diced green chilies. Keep it on low while you hand crush or puree your stewed tomatoes. You could also just use crushed tomatoes. The larger chunks add a little authenticity to this casserole. Mix in your packet of enchilada seasoning.
Take the tortillas out of the oven and turn it up to 350 degrees. Now dredge your tortillas in the sauce and tear to fit an 8x8 baking dish. You are only making two tortilla layers. Place the first layer of tortilla down, then half of the chicken, spread evenly. Add two tablespoons of sour cream and just kind of smear it around evenly. Then ladle some sauce over. Top with half the cheese and repeat. End with cheese on top. Top with a little cilantro if you like, I'm not a big fan so I used some parsley. Bake for about 15-20 minutes. Cute into fourths and serve. Enjoy! If you've been good serve with some tortilla chips, if not try a simple salad!