Low-Carb Slow Cooker Sour Cream Chicken Enchiladas

½ cup salsa (I used Pace Picante Sauce Medium; look for low-sugar salsa)

2 cans (15 oz. each) red enchilada sauce (Look for the sauce with the lowest carbs; you can also use a 28 oz. can if you find that. Mexican brands usually have the best flavor.)

5 to 6 cups shredded cooked chicken (about 2 pounds)

1 cup sour cream, light or regular

1 ½ cups + 1 ½ cups finely grated cheese blend (I liked Kirkland 4-Cheese Mexican Blend Cheese best of the two kinds I tried for this recipe)

10 low-carb flour tortillas (I liked Carb Balance White Tortillas best of the two kinds I tried, but the Whole Wheat Carb Balance Tortillas were a little lower in carbs.)

thinly sliced green onions, for garnish

extra sour cream, for serving

Directions at kalynskitchen.com

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