Makes 6 servings, 2 enchiladas each.
1 batch - salsa verde chicken salad
2 batches - psyllium tortillas
1/2 cup shredded cheese of choice (I use jack or cheddar/jack)
1 cup salsa verde
1 cup cream cheese or greek yogurt
1/3 cup water, broth or remaining boiling liquid from chicken salad recipe (or more to desired consistency)
Preheat Broiler to low
Fill tortillas with chicken salad and arrange in a baking dish
In blender, mix salsa, water and cream cheese
Pour blended mixture over tortilla/chicke. Wraps
Cover with shredded cheese
Broil for 10-20 minutes tip heated through
Serve with salad or miracle rice and a dollop of guacamole.