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4 Cups Cooked shredded chicken
1 cup Chicken broth
3 egg yolks
1/2 tsp. garlic salt
pepper to taste
1/2 tsp. cumin
1 4 oz can green chilies drained
1/2 cup sour crean
6 whole wheat low carb tortilla shells
1 can enchilada sauce
2 cups shredded sharp cheddar cheese
How To Prepare:
Combine chicken broth and egg yolks in top of a double boiler. Wisk over hot water until egg yolks are cooked. Cool. Add seasonings, sour cream, green chilies and chicken. Fill tortilla shells with mixture and roll. Place in 9x13 sprayed pan. Top with enchilada sauce and chesse. Bake in 350 preheated oven for 35 minutes.
Serve with shredded lettuce,sliced black olives and a dollop of sour cream