Chicken & Sour Cream Enchiladas - Low Carb by Christa Corsi

1 cup sour cream, plus extra for garnish.  I use the lite sour cream.
2 cups chopped cooked chicken breast
8 ounces shredded Cheddar or Monterey Jack cheese, divided.  (I use the reduced fat mexican cheese)
1 cup thick ‘n chunky salsa ...(I also use the fresh salsa, drained to top after cooking)
2 tablespoons chopped fresh cilantro
10 low-carb tortillas or whole wheat
fresh avocado, cubed.  chopped cherry tomatoes, chopped scallion, garnish on top

TO MAKE:
Preheat oven to  350°F.
Mix  1 cup of the sour cream, chicken,  1 cup of the cheese,  1/4 cup of the salsa, cilantro.
Spoon about 1/4 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in a 13 x 9-inch baking dish. (I end up over stuffing mine, and can get about 8 into the pan...less bread....more yummies inside!)
Top with remaining salsa; and cover. (I usually top with about 1/2 cup of the jarred salsa, then 1/4 cup of fresh, mixed together.
Bake at 350°F for approximately 30 minutes.
Sprinkle with remaining cheese; continue baking until cheese is melted.
Top with avocado, tomato and scallions.
Serve with remaining sour cream. (I usually pipe my plate with the sour cream, then serve tortillas over it.  It looks pretty.  I have also piped with sour cream and avocado mixed together, and it pipes a green color.)

Serves 4
5 carbs per tortilla