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Makes 8 enchiladas

Tortillas
8 egg whites, beaten
1/4 teaspoon each ground cumin & pepper

Enchilada Filling
3 cups cooked & shredded chicken
1 cup green salsa (salsa verde)
1 cup frozen spinach, defrosted
1/2 cup shredded low fat cheddar cheese
1/4 cup light sour cream
1 tablespoon green onion
2 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon each cumin, onion powder, pepper & salt
1/4 teaspoon cayenne (optional)

Topping
1 cup low fat cheddar cheese, shredded
1/2 cup green chili salsa
1/4 cup black olives, sliced
2 tablespoons green onion, minced)

Who doesn't love spicy, hot-from-the-oven enchiladas? Try this light Kimkins version as a delicious alternative to the high carb & calorie laden platter at your local restaurant.

Preheat oven to 350 F. Treat a 9x9" baking dish with cooking spray.

In large mixing bowl add shredded chicken, salsa, sour cream, cheese, chives and spices. Mix well, set aside.

Make 8 "tortilla" crepes: Coat small nonstick skillet with cooking spray. Over medium heat pour in 1/8 of the egg mixture tilting to coat the bottom of the pan. Cook until set (cover if necessary), loosen with spatula and slide onto a warm plate.

In the center of the "tortilla" place 1/8 of the chicken mixture and roll up each "enchilada". Place seam side down in the baking pan and repeat.

Top enchiladas with remaining salsa, sprinkle evenly with cheddar cheese and olives.

Bake for 15-20 minutes until heated through and cheese has melted. Garnish with chives if desired, serve & enjoy!

Calories: 164
Protein: 26 grams
Carbs: 4 grams
Fat: 4 grams