Pico de Gallo:

1 jalapeno chile pepper diced

1 medium onion — diced

1 diced tomato

1/3 cup chopped cilantro


2 cups light sour cream

1 can Herdez green

tomatillo sauce (in the

Ethnic Foods aisle) Enchiladas:

6 chicken breast halves grilled or boiled, with cumin and fajita seasonings

2/3 cup heavy cream

3 cups shredded Monterey jack cheese

2 cans green tomatillo sauce

How to Prepare:

Dice chicken. Pour 1/3 cup of heavy whipping cream in the bottom of a glass casserole dish. Layer 1/2 of the chicken on top. Sprinkle 1 cup of shredded Monterey jack cheese on top of chicken. Repeat cream, chicken and cheese layer. Pour 2 cans of Herdez green tomatillo sauce on top of all. Sprinkle 1 cup of shredded monterey jack cheese on top. Cover with foil and bake at 350 degrees for 40 minutes or until cheese is bubbly. Serve with sour cream/ tomatillo sauce and pico de gallo.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.