I went to a friends house for supper last night and we had these chicken enchiladas, they were wonderful. Her husband is a very good cook--lucky girl! She gave me the recipe and I thought I'd share.

Larry's Chicken Enchiladas

1 Tbs. olive oil-0
1/2 medium onion- sliced-5
2 cloves garlic, crushed-2
1 4-oz. can green chilies-4
1 can cream of mushroom soup-20g
1/2 cup sour cream-5
1 1/2 cups diced cooked chicken-0
1 cup shredded Colby-Jack cheese-0
1/2 cup cream-4
(8) Low carb flour tortillas-40

Preheat oven to 350 degrees.

Lightly grease a large baking dish. In a skillet, preheat the oil. Saute the onion until caramelized, turn down the heat and add the garlic, saute just until you smell the garlic.

Remove from the heat and stir in the green chilies, soup, and sour cream, mix well. Remove 3/4 of this sauce to another dish. To the remaining 1/4 sauce, add the chicken and 1/2 cup of the cheese. Stir until just combined. Fill each tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

To the reserved sauce, add the cream. Spoon this sauce over the enchiladas and top with the remaining cheese. Bake in the preheated oven for 30-35 minutes or until bubbly.

Makes 8 enchiladas 10 carbs each