SOUR CREAM CHICKEN ENCHILADAS

(Adapted from Magnolia Table Sour Cream Chicken Enchiladas)

Preheat oven to 350

(optional)

In skillet with OIL, saute

1 small ONION, diced

1 GREEN PEPPER, diced

In medium bowl, combine

1/2 10oz can HOT ENCHILADA SAUCE (or MILD GREEN)

1/2 can 10.5 oz CREAM OF CHICKEN SOUP

4oz SOUR CREAM

Spread some of the sauce in baking dish, set aside remaining sauce

Pull meat from rotisserie CHICKEN, in a bowl add small can of GREEN CHILIS, ONION and GREEN PEPPER,

SALT liberally

Place low carb tortillas in baking dish, add

shredded rotisserie CHICKEN (dark and white meat) mixture

fresh grated Land O Lakes WHITE AMERICAN CHEESE, (I get a large block in the deli section)

wrap up and close with a toothpick

Top with remaining sauce

SHREDDED CHEESE and

1 small can of diced FIRE ROASTED TOMATOES WITH GREEN CHILIS (or fresh tomato)

Bake for 20 minutes

Broil for last 2-3 minutes to brown cheese