Chicken Enchilada's(Low Carb)

1 medium size-baking dish

6 Small low carb tortillas.

16 oz can red enchilada sauce - Any brand - I use El Pato since it's the cheapest.

4 cooked chicken breasts - boiled, baked, or roasted. It doesn't matter.

1 cup jack cheese

1 cup cheddar cheese

½ cup onions - any variety - adjust to preference.

Regular fat Sour Cream

Taco seasoning (opt)

Garlic powder - to taste. (opt)

Salt and pepper - to taste. (opt)

How to prepare:

First, preheat your oven to 375°

Then take your chicken breasts and cut them up in the little bite-sized pieces or shredded them. Place the chicken in a bowl, add half a cup of the Jack cheese and half a cup the cheddar cheese, as well as your onions, salt, pepper, garlic powder, and taco seasoning. Stir mixture until well integrated. And 3 tablespoons of sour cream. Mix again.

Next, take your baking dish and pour a little of the enchilada sauce on the bottom to lightly cover it.

Now take a tortilla. Scoop up about half a cup of mixture and form it like a little log in the center of the tortilla. Drizzle a little bit of the enchilada sauce over the top and fold like a burrito. Place the enchilada in the baking dish. Continue this process until you have all six tortillas filled and rolled. Drizzle a little sauce over the tops of all the enchiladas and sprinkle the remainder of the cheese on top of that.