Makes: 10 servings
1 28 oz can green enchilada sauce
1 carton sour cream
16 oz shredded rotisserie chicken
1/2 cup chopped cilantro
1 4 oz can chopped green chilis
2 cups shredded cheese (we recommend pepper jack for a little kick!)
Mix the enchilada sauce with the sour cream in a medium saucepan over medium heat.
Add 1/4 cup cilantro, the can of green chilis, and 3/4 cup of enchilada mixture into the shredded chicken. Mix well.
Divide chicken mixture between 10 tortillas, top with shredded cheese, and roll each one up.
Grease a 9x13 pan and spread a thin layer of enchilada sauce mix over bottom of pan.
Place rolled enchiladas in pan and top with rest of enchilada sauce and cheese.
Bake in a 350 degree preheated oven for 25-30 minutes or until bubbly. Garnish with remaining cilantro.
Tip: Top with a little sour cream and a squeeze of lemon for a fresh twist!
Serving size: 1 enchilada
Net carbs: 4.7 g
Fat: 15 g
Protein: 20.1 g