Salsa Verde Chicken Enchilada Casserole

I like this one because it uses fewer tortillas than traditional enchiladas, and therefore has fewer carbs.

Two half chicken breasts, butterflied
Southwest Taco seasoning
Salsa Verde
Five small whole wheat tortillas (or whatever you prefer) cut in one inch strips
1# shredded Monterey Jack cheese or 1/2 # Jack and 1/2# Queso Fresco

Shake SW seasoning over chicken breasts and broil until they start to brown a little. Flip, re-season, and broil til the other side is done. Roughly chop the cooked chicken.
Cover the bottom of a medium baking dish with salsa
Layer tortillas, chicken, sauce, and cheese until you run out of ingredients, making sure that the top layer is cheese.

Bake for 25 minutes at 350º. Eat and enjoy.