Chicken Spinach artichoke enchiladas

OK, if you like spinach artichoke dip this is amazing. I wanted to come up with something lower carb and different and I love Mexican food so this was first run at it. I'm sure it needs some perfecting but was amazing.

These are the ingredients
2 pkg cream cream softened
can artichokes
can chopped green chilies
2 cans green ench sauce
16oz sour cream
2 grilled chicken breasts, you do this however ya want, I use Texas Dust
bag of baby spinach
2 heads of garlic
hot sauce, I use Louisiana
Queso Fresco cheese
Olive oil
Mission low carb tortillas

Start with roasting the garlic, cut tops off and drizzle with olive oil and put in 350 deg oven for about 30 min. Grill chicken at this point so we can move on.
 Next I start the sauce because it needs to heat slowly. This starts with one of cream cheese, sour cream and both cans of enchilada sauce and chilies, in sauce pan stir together and heat until melted.

Now the garlic is done, get a food processor and add in small amounts the garlic, now peeled (easy to squeeze out) the artichokes, cream cheese and some queso fresco. Add little hot sauce to taste.

Back to the sauce, once melted I start with a big handful of spinach and stir in. I then use my emergence blender to smooth it all out. But thinly slice some leafs to add texture.

All ya have to do is fill the tortillas now with the mixture and shedded chicke,, roll out, sauce over top add remainder or cheese and bake 350 for 30 min. I like to turn on broiler last few min to brown it up.

Enjoy!!!!










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