Low Carb Enchiladas

I've never been a huge enchilada fan. But with my diabetic diet, I get really bored of the same meals. A friend passed on this low carb recipe for enchiladas and it was really good. In fact, probably my favorite enchilada recipe that I've made! Ingredients:

• 1 can shredded/cubed chicken, or you can boil and shred your own chicken (which is what I did)


• 1 1/4 cups sour cream


• 2 1/2 cups cheddar cheese


• 2 1/2 cups monterey jack cheese


• 1 large can Las Palmas Green Enchilada Sauce (you can use whatever brand you like)


• 10 low carb tortillas (if you're not worried about your carbs, just use regular tortillas, but they taste perfectly fine)


• 1 medium can sliced olives (optional)

In a medium bowl, mix together chicken and sour cream and set aside. In a 9 by 12 pan, add enough of the enchilada sauce to cover the bottom of the pan. Warm the remaining sauce in a medium frying pan. Dip half (5) of the tortillas in the warm sauce and layer the bottom of the pan, covering the bottom. Add the chicken mixture on top of the tortillas and spread out evenly. Sprinkle half of the cheeses on the chicken mixture. Then dip the other half of the tortillas in the warmed sauce and place on top of the chicken mixture. Sprinkle remaining cheese on top of the tortillas. You can pour the rest of the sauce on top if you want...I found it made them a little soggy though. Cover and bake for 30-45 minutes at 350 degrees, until the cheese bubbles.