 |
|
|
|
[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Chicken & Sour Cream Enchiladas
|
Ingredients:
- 2 cups sour cream, divided
- 2 cups chopped cooked chicken breast
- 8 ounces shredded Colby or Monterey Jack cheese, divided
- 1 cup thick 'n chunky salsa
- 2 Tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 10 low-carb tortillas
- 1 cup shredded lettuce
- 1/2 cup chopped tomato
Preheat oven to 350°F.
Mix 1 cup of the sour cream, chicken, 1 cup of the cheese, 1/4 cup of the
salsa, cilantro and cumin. Spoon about 1/4 cup of the chicken mixture onto
each tortilla; roll up. Place, seam-side down, in 13 x 9-inch baking dish.
Top with remaining 3/4 cup salsa; cover.
Bake at 350°F for approximately 30 minutes. Sprinkle with remaining 1 cup
cheese; continue baking until cheese is melted. Top with lettuce and tomato.
Serve with remaining 1 cup sour cream.
Serves 6. 5 carbs per tortilla.
|
|
|
|
|
