Green Chile Chicken Enchiladas
Serves 4 to 6

Ingredients
2 pounds boneless skinless chicken breast or chicken tenders
2 T olive oil
1 red onion, sliced julienne
2 cloves garlic, minced
2-3 tsp coarse salt
2-3 tsp ground black pepper
2-3 tsp ground cumin
½ - 1 tsp cayenne pepper
1 can commercial green chile enchilada sauce (about 15 oz.)
6 LaTortilla factory low-carb tortillas (small size)
1 package shredded Mexican cheese (organic if possible)

Directions

1. Heat oven to 325 degrees.
2. Cut chicken into ½ cubes
3. sprinkle with salt, pepper, cumin, and cayenne
4. Heat olive oil in a large skillet.
5. Saute onion and garlic in olive oil until translucent over medium high heat.
6. Add the chicken pieces and cook until opaque. Set aside.
7. Assemble the layered enchiladas
8. Coat the bottom of a 10-12” oblong baking dish or small lasagna pan with 1/8 cup of green chile enchilada sauce
9. cover bottom of pan with two tortillas, laid end to end
10. layer ½ the chicken mixture, top with 1/3 of the cheese and 1/3 of the remaining enchilada sauce
11. add a second layer of two tortillas, laid end to end
12. build the second layer of the remaining chicken, additional cheese and enchilada sauce
13. cover with a last layer of two tortillas, laid end to end, and top with the remaining cheese and enchilada sauce
14. Bake about 25-30 minutes until cheese bubbles and melts.

Serve hot with a guacamole salad, refried black soybeans (optional), a few low carb chips, and a low carb margarita.