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Reviews Date of last review
Mon May 15, 2006
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 3 Chicken breast halves -- (3 to 4)
6 low carb tortillas from La Tortilla Factory
2 ounces cream cheese
1 Can red enchilada sauce (carb count varies)
3 tblsps chopped green chiles (buy in small can)
3 tblsps chopped black olives
Shredded cheddar -- as much as you like
3 tblsps sour cream
How To Prepare: This is not my recipe, but it is the best recipe I've found for low carb Mexican food. I serve it to everybody, and no one ever knows it's low carb!

Boil chicken until cooked through, remove and cut in cubes. Assemble all ingredients and a casserole dish that will hold all 6 enchiladas. Start with the tortilla and run 1/2 tblspn of sour cream down the middle in a strip. Add a pencil sized strip of cream cheese, then 1 tsp of the enchilada sauce. Add 1/2 tblsp each of black olives and green chiles, then top with a handful of chopped chicken and a handful of shredded cheese. Roll tightly, pressing down contents as you roll. When tight, secure with 2 toothpicks, and place in casserole dish. When all the enchiladas are assembled, top with remainder of the enchilada sauce and cheese. Bake in oven at 350 degrees for 20-25 minutes or until cheese is bubbly & golden. These reheat very well and keep in the refrigerator for several days.
Carbs per serving - include all nutritional information if known: no counts provided
Effort (Easy, Average, Difficult): Easy

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