Tostitos Spinach Dip *1/5 of a jar
Strawberry flavoured Philedelphia Cream Cheese - 1/8th of a can
Lettuce wrapped Sandwiches
Shrimp or Salmon Sashimi flavoured in Soy Sauce and Wasabi
Tomato and Zucchini Soup
Beef marinated in Tomatos
Most Helpful Guy
Low Carb Chicken Enchiladas
1 Easy Low Carb Red Enchilada Sauce (one full recipe)
10 La Tortilla Factory Low Carb Tortillas (see post for other options)
16 ounces cheddar cheese, shredded
16 ounces shredded chicken
1/2 bunch of green onions sliced
chopped cilantro for garnish
If you haven't made the enchilada sauce, it takes 15 minutes to make. Get it on the stove simmering while you prepare the chicken. Shred the chicken, season with salt and pepper and set aside. If your enchilada sauce is tasting and looking good, turn the heat off before it gets too thick.
Grate the cheese and set aside.
Preheat oven to 350 F. Spoon a little sauce in the bottom of a 9x13 baking pan. Place a tortilla on your work surface. Put 2 tablespoons of cheese in a line down the middle of the tortilla and about 1/4 cup of chicken on top of the cheese. Roll-up the tortilla and place it seam side down in the baking pan. Continue until you run out of ingredients. Put any left-over chicken on top of the enchiladas. Pour the enchilada sauce over the enchiladas. Add the remaining cheese on top. Sprinkle the green onions on top of the cheese.
Cook until hot and bubbly (about 30 minutes). Garnish with cilantro, guacamole, and sour cream if you desire.