Low-carb chicken enchiladas - YUM!!!

This recipe is for a low-carb chicken enchilada that's actually really really yummy. This recipe is based on a very similar recipe at Diabetic Life, but I tweaked it for my own taste, adding more garlic, using jack cheese instead of mozzarella, and adding sour cream to the chicken mixture.

I made them for dinner when family came over for dinner the other night, and they turned out so good that we made them again last night. (Had plenty of leftover parsley and cilantro that hadn't gone bad yet so it seemed good timing.) My sister has declared that on the next gift-giving occasion she wants a whole batch just for her. Easily done.

Anyway, to make the enchiladas, you'll need:

1/2 cup fresh parsley
1/2 cup fresh cilantro
4-5 large cloves garlic
2 cups green salsa (I used Kroger brand tomatillo salsa verde)
4 tbsp lime juice
2 - 3 cups cooked diced chicken breast
1/3 cup sour cream (or roughly thereabouts. I actually just used 2 big whollops, but I figured 1/3 cup was more of a technical term)
2 cups shredded monterrey jack cheese
Low carb tortillas. (I used Tumaro's Low In Carb Gourmet Tortillas from Kroger)

Preheat your oven to 350 degrees.

In a food processor, mix together the parsley, cilantro, garlic, green salsa, and lime juice to make a green sauce.

Then, in a mixing bowl combine the chicken breast, the sour cream, 1/2 of the green sauce you just made, and approx. 1/2 cup jack cheese.

When it's all mixed, spoon it into 6 8" low-carb tortillas. Roll them up and lay them seam-side down in a casserole dish. Cover with the rest of the green sauce and the rest of the monterrey jack cheese. Bake at 350 degrees until the cheese is melty.

I served it with a side of citrus salad - chunks of fresh grapefruit and orange with bits of fresh cilantro thrown in - and steamed asparagus.

Mmmmm....



Toodles,