- 8 large low carb tortillas (4 g carbs)
- 2 chicken breasts
- 16 oz red salsa
- 8 oz cream cheese
- 4 oz diced jalapenos
- 4 oz chopped fresh spinach
Put the chicken breasts, salsa, cream cheese, and jalapenos in a crockpot and cook until the chicken is able to be shredded. Let cool. Stir in the chopped spinach.
Heat the oven to 375 degs. Spray a 9x12in pan with cooking spray. Fill each tortilla with the chicken mix and sprinkle with cheese. Roll the tortilla and place in the pan. 8 enchiladas should fill the pan and use up the chicken mix. Spray the enchiladas with cooking spray. Bake for 20 mins.
If you are eating all of them immediately, pour enchilada sauce over the enchiladas and bake for 10 mins more. Otherwise, cook and refridgerate. Reheat the enchiladas for 15 mins, remove from over, pour enchilada sauce over enchiladas, and bake 10 mins more.