GREEN CHILE ENCHILADAS
6 Low Carb Crepes
8 ounces Monterey jack cheese, shredded
6 green onions
7 ounce can green Mexican salsa
1/2 cup sour cream
4 ounce can green chiles
1/2 teaspoon xanthan gum, optional
Chives, minced, optional

Divide 6 ounces of the cheese and the green onions among the tortillas; carefully roll up and place in a greased baking pan. Mix the Mexican sauce, sour cream, chiles and a xanthan gum, if using. Pour over the enchiladas. Top with the remaining cheese and chives. Bake at 350 20 minutes or until bubbly.

Makes 6 servings
Do not freeze

Per Serving: 306 Calories; 25g Fat; 15g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs

This is as close to my regular Green Enchilada recipe as I could get and make them low carb. Now we can enjoy and old family favorite again. This recipe is the basis of some of my other low carb creations - Green Enchilada Chicken and Green "Enchilada" Chicken Casserole.


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