Chicken Enchilasagna

2 tsp salt-free Southwest seasoning (Mrs. Dash Southwest Chipotle works great)
2 tsp taco seasoning
1 1/4 lbs boneless, skinless chicken breasts, trimmed of all visible fat
olive oil spray
1 can red enchilada sauce
1 can green chile enchilada sauce
4 oz finely shredded reduced fat cheddar cheese
1/2 cup chopped fresh cilantro
3 Tbsp canned, drained and chopped green chiles
Eight 6-inch white or yellow corn tortillas

Preheat oven to 450*. Boil and shred chicken. Mix the chicken with taco seasoning and Southwest seasoning.
Mix the enchilada sauces into a separate bowl and set aside.
Mix the cheese, cilantro and chiles in a second bowl. Set aside.
Cut/tear each tortilla into about 9 even pieces.
Spread 1/2 cup of the enchilada sauce in the bottom of an 8x8 glass or ceramic baking dish. Cover the sauce evenly with about a third of the tortilla pieces. Sprinkle about half of the chicken over the tortillas. Pour about 2/3 cup sauce evenly over that. Sprinkle a third of the cheese mixture over that.
Repeat layering with half of the remaining tortillas, remaining chicken, 2/3 cup sauce, half of the remaining cheese. Follow with another layer of tortillas, sauce and cheese. Cover with foil and bake for 25 minutes. Remove foil and bake another 5 minutes. Remove from oven and let stand for about 10 minutes.

Serves 4

Each serving has 401 calories