- 2 cups chicken pieces, cooked and shredded
- 1/2 cup 505 Green Chile Sauce
- 1/2 cup Cheddar cheese, shredded
- 4 low carb green onion tortillas
- Topping
- 1 cup 505 Green Chile Sauce
- 1/2 cup Cheddar cheese, shredded
- Preheat oven to 350 degrees F.
- Shred or dice the chicken. In a sauce pan over medium heat, add the 1/2 cup of the green chile sauce and the chicken. Stir occasionally until it is heated all through. Remove from heat, add 1/2 cup of cheddar cheese, stir.
- Lay out the 4 tortillas on a flat surface. Divide the chicken mixture evenly amongst them, placing it on the lower 1/3 portion of each tortilla. Roll up each tortilla and place seam side down in an 8×8 casserole dish. Allow a little bit of separation between each enchilada.
- Cover the enchiladas with the remaining cup of the green chile sauce and sprinkle the top with the remaining cheese. Bake in a 350 degrees F oven (uncovered) for 15 or 20 minute, until the cheese is completely melted and starting to bubble. Do not over-cook; low carb tortillas get soggy quite fast.
- Serve with the Avocado and Tomato Salad (page 158) or try the Southwestern Salad (with or without the chicken included).