Whats for Dinner: Red Enchiladas

Read here first: It needs to be said, with any of my recipes, I do not claim that they are 100% authentic to whatever culture they come from, or even named properly. Usually, its just what my husband or I call them so we remember what we want. If you don't like the name, call it whatever you want!

For the longest time the only enchiladas I ever made were my white chicken enchiladas (recipe to come later). However, those take just a few more steps than I was willing to take yesterday and I also wanted something that would be easier to cut the carbs on a little.

What you will need:

• Large can of red enchilada sauce

• Can of chopped green chilis

• Can of Rotel

• 3 cooked & Shredded chicken breast

• Carb balance soft Tortilla shells (Medium/large)

• Cheese. Any kind you like, I used Mild Cheddar

• Plain Greek Yogurt (Optional, this is a sour cream replacement)

• Chopped lettuce

1. Preheat oven to 375 Degrees.

2. In a bowl combine the cooked chicken, Rotel, green chilies and as much cheese as your heart desires. Mix until well combined.

3. Coat the bottom of your baking dish with some enchilada sauce.

4. Fill each tortilla shell with the filling and roll tight. (I like to tuck in the ends, so more of a burrito)

5. When the pan is full, pour remaining Enchilada sauce over the top, and top with more cheese. Don't be scared to just use the whole bag. Theres no such thing as too much cheese. ...Unless you want to eat healthy.

6. Bake at 375 for 20 minutes. If you like crispy cheese, add 5 minutes under the broiler.

7. When ready to serve, top with chopped lettuce and a dollop of greek yogurt or sour cream.

Tip: Add a little lime juice and cilantro to your greek yogurt or sour cream!