CHICKEN OR TURKEY ENCHILADAS

Looks as good as it tastes!  For convenience, use commercial Salsa and Low-Carb Tortillas, if desired.  This recipe is in Splendid Low-Carbing

14  Whey Tortillas, page 123, OR Oat Tortillas, p. 71, Vol. 2

1 tbsp olive oil (15 mL)

¹/₂ cup chopped onion (125 mL)

4 cups diced, cooked chicken, OR (1 L)    

  turkey

1 cup sour cream (250 mL)

1 cup Cheddar cheese (250 mL)

4.5 oz canned, green chilies, (127 mL)

  drained

2 tsp instant chicken stock mix (10 mL)

1¹/₂ cups Salsa, page 98 (375 mL)

2 cups Cheddar cheese (500 mL)

In large skillet, in olive oil cook onion until tender.  Remove from heat.  Stir in chicken or turkey, sour cream, 1 cup (250 mL) Cheddar cheese, green chilies and instant chicken stock mix.  If desired, fry tortillas in oil  in frying pan before filling.

Fill tortillas with chicken mixture and place seam side down in 2, 2-quart (2 L) casserole dishes.  Cover tortillas with Salsa, page 98 and 2 cups (500 mL) Cheddar cheese, divided between casserole dishes.

Bake in 350°F (180°C) oven 10 to 15 minutes, or just until cheese is melted.  Serve with extra sour cream, if desired.

Helpful Hint:  Amount of chicken is approximately 6 chicken breasts or about 1¹/₂ lbs (0.7 kg).