Serves: 12
Total Calories: 241
1. Place tomatoes, onion, parsley, green chilies, garlic, salt and splenda in a blender container. Cover and blend until smooth.
2. In a shallow 2 1/2 -quart baking dish, layer half of the chicken, half of the sauce, half of the sour cream, half of the chips and 2 cups of the cheese. Repeat layering, ending with remaining 1 cup cheese. Cover and refrigerate up to 24 hours.
3. Bake, covered, in a preheated 350° oven for 1 hour. Uncover and bake 15 minutes longer or until bubbly and browned on the edges.
4. Cut chicken mixture into squares and serve with salsa or taco sauce and sour cream.
This Chicken Tortilla Bake recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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