Luca’s Famous Chicken Enchilada Casserole

You’ll need:

One jar of Cita’s Garden Green Salsa

1 can (14.5 oz) of fat free chicken broth

1 block of reduced fat cream cheese

2 ½ cups of shredded chicken (rotisserie, canned, or oven roasted…it’s all good)

2 ½ cups of grated mozzarella and cheddar mix

18 corn tortillas (torn into quarters – make 3 piles of 6 shredded tortillas)

Mixing bowl

9x13 inch baking dish

Prep:In a bowl or saucepan, mix Garden Green salsa and a can of chicken broth.

Cut cream cheese block in half lengthwise, then cut across the short side and make ¼ inch squares.  Divide into 2 stacks of about 8.

Pour salsa mixture into baking dish to cover bottom.  Layer 6 of the tortillas in the baking dish.  Next, add ½ of the shredded chicken.  Then, 1/3 of the cheese mixture.  Drop 8 squares of cream cheese over the shredded cheese.  Repeat all steps.

Add last layer of tortillas and remaining salsa and top with remaining shredded cheese.  Drizzle Red Rage salsa over topfor spice if desired.  Bake at 350 degrees for 45 minutes.