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Reviews Date of last review
Mon January 24, 2005
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 1 Tbsp. Butter
minced onions( or a real
one, I like minced
instead)just sprinkle some
in the skillet
3 or 4 chicken breast( cut in
small pieces)
2 tsp. garlic powder
4 oz. can chopped green
chilies, drained
4 oz. chopped black olives
low carb tortillas
shredded cheddar cheese
2 half pints heavy wh.
grated parmesan cheese
How To Prepare: Melt butter in the skillet, add
onion, chilies, black olives,
and chicken. Cook the
chicken until there is no
more pink, then add 1 half
pint heavy cream to chicken
mixture. Simmer for a few
minutes, then add
parmesan cheese( sprinkle
some on top), garlic
powder, then about 1 cup
cheddar chese. You want
this to be kinda thick, but
not too thick.
Then spoon about 1 1/2 tsp.
of mixture in each tortilla.
After you do that, pour the
other half pint of heavy
cream in the skillet, and
back on the stove. Get this
heating up, then you add
more parmesan cheese on
top, 1 tsp. garlic powder,
pepper, and some cheddar
cheese. (You want this to
be like the cheese sauce
like you get at a mexican
resturant. Then pour this
over your enchiladas. If you
want sprinkle cheese on
top. Bake this at 350 for
about 30 minutes.

I make 2 dishes of this, with
10 tortillas in each. Then
we have leftovers the next
night. It was hard for me to
guess measurements on
the ingredients, so just
make it to your liking, but
when you make it a few
times you get the hang of
everything. This is to die
Number of Servings: My family of 4, two nights of dinner Smile
Carbs per serving - include all nutritional information if known: depends on tortillas( but it's low)
Preparation Time: 30 prep/30 baking
Effort (Easy, Average, Difficult): Average

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