Easy Low Fat Gluten Free Chicken Enchilada Bake

					Easy Chicken Enchilada Bake that is corn and gluten free.  You can substitute the shredded chicken with canned chicken or  even turkey.  Using different brands may alter the nutritional values  slightly.   Regular Chicken Cheese Enchiladas have 380 Calories per serving  and up to 24 gr fat per serving Skinless boiled then shredded Chicken Thigh Meat 12 oz Road's End Organics - Golden Gravy Mix, 1 packet Chobani Plain Nonfat 8 ounces Salsa Verde From Label, 0.7 container (30 ts ea.) Kraft Natural Cheese Fat Free Shredded Cheddar 1 4/5 cups Adobo Seasoning, 1/4 tsp Salt 1/4 tsp or to taste Garlic Powder, 1/4 tsp or to taste Black Pepper to taste  Gluten Free/Wheat Free Brown Rice Tortilla-6 tortillas In a saucepan warm together the chicken, gravy mix, yogurt,  seasonings and Ro Tel.  Spray a 9x9 layer pan then layer tortilla’s  (cut in half to fit, use 2 for each layer) then add meat mixture, Salsa  Verde and Cheese. Repeat for next layer (Tortilla, Meat Mixture, Salsa  Verde and cheese) Top with Tortilla, Cheese and Salsa Verde.    Cook in a 350* Oven for 30-40 minutes depending on your oven.    Makes 10 servings 195 calories per serving 24 gr Carbohydrates 2 gr fat 18 gr Protein