Low Carb Creamy Chicken Enchiladas
Ingredients:
- 4 chicken breasts, cooked and shredded, seasoned to taste with taco seasoning
- 8 crepes
- 2 tbsp. sour cream
- 4 oz. cream cheese
- 1/4 c. shredded cheddar cheese + 1/2 c. shredded cheddar cheese for the top
- a pinch of cilantro
- 1/2 c. salsa + 1 1/2 c. salsa for the top
- Blend together the sour cream, cream cheese, 1/2 c. cheddar cheese, cilantro, and 1/2 c. salsa until creamy.
- Mix the cream into the shredded and seasoned chicken breasts.
- Evenly divide the chicken between each of the crepes-- fill them each and roll them up. Place each one in a well greased baking dish, seam side down.
- Spread 1 1/2 c. salsa over the top. Cover with 1/2 c. cheddar cheese.
- Bake at 350 until cheese is melting and bubbly.
