Sour Cream Chicken Enchiladas - 8g

When my husband and I got married, his mom gave me a cookbook filled with recipes that she had gathered from their family. It's pretty awesome - all the foods he grew up on, his favorite desserts, his Grandma's recipes, etc. One of them was for Sour Cream Chicken Enchiladas from his cousin and after I made it the first time, it became a regular go-to meal. I love it because it's really easy and freezes great! I usually double the recipe and split it into two pans, freezing one for later!

By using my Ole Extreme High Fiber tortillas, this is actually pretty low carb. Add some guacamole on the side (for me) and Spanish-style rice on the side (for the rest of my family) and it's a great meal! I also like to top it with salsa!

I may have dropped and broken my camera... so no picture.

Sour Cream Chicken Enchiladas
1 lb chicken breasts, cooked and diced or shredded
1 small can diced green chilis
8 oz shredded cheddar cheese
8 oz shredded monterey jack cheese
1 can cream of chicken soup
1 pint sour cream
1 medium onion, chopped
1 package low carb tortillas

Mix the cooked chicken with the soup, sour cream and onions. Spread a thin layer of the mixture on the bottom of a 9x13 dish. (I line the bottom with foil for easy clean up.) Add cheese to the remaining mixture, saving some to sprinkle on top. Fill the tortillas, roll them and place them in the dish with seams down. Top with any remaining mixture and sprinkle with cheese. Bake at 350 degrees for 35-40 minutes.

The counts

Net Carb: 8g

Protein: 39g

Fiber: 10g

*All counts listed are based on my best guesstimation and not necessarily correct. Remember to check the specific nutritional content of the brands you are using as each one is different.