CHICKEN ENCHILADAS

CHICKEN ENCHILADAS

1 lb chicken breast, cooked

1 cup chopped onion

6 Mama Lupe's low carb tortillas

1 tsp salt

1/4 tsp pepper

1 tsp parsley

1 can Old El Paso Green Enchilada Sauce

1 cup Monterey Jack cheese, grated

1 cup fat free sour cream

Cut cooked chicken into strips and pieces. Spray casserole

dish with pan spray. Spray saucepan with pan spray, and saute onions until brown on the edges. Add cooked chicken. Add fat free sour cream and salt, pepper, and parsley.

Fill 1 tortilla with 1/6th of the chicken mixture, roll up and place with seam down into casserole dish. Follow with other 5 filled tortillas. Pour on the can of green enchilada sauce, then cover with grated cheese. Bake for 40 minutes at 350F.

Serve with salad.

Ole!

Martha