Chicken & Sour Cream Enchiladas

Ingredients:

• 2 cups sour cream, divided
• 2 cups chopped cooked chicken breast
• 8 ounces shredded Colby or Monterey Jack cheese, divided
• 1 cup thick 'n chunky salsa
• 2 Tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin
• 10 low-carb tortillas
• 1 cup shredded lettuce
• 1/2 cup chopped tomato

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 and cumin. Spoon about 1/4 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13 x 9-inch baking dish. Top with remaining 3/4 cup salsa; cover.

Bake at 350°F for approximately 30 minutes. Sprinkle with remaining 1 cup cheese; continue baking until cheese is melted. Top with lettuce and tomato. Serve with remaining 1 cup sour cream.

Serves 6.   5 carbs per tortilla.

source: Low Carb Luxury