CHICKEN ENCHILADAS

6 low carb tortillas (like La Tortilla Factory)
2 ounces cream cheese, softened
1 (10 ounce) can red enchilada sauce (carb count varies)
3 tbsp chopped green chiles (from a small can)
3 tbsp chopped black olives
3 to 4 skinless, boneless chicken breast halves, cooked and cut in small cubes
shredded cheddar cheese (as much as you like)
3 tbsp sour cream

Place one tortilla on a flat surface and run 1/2 tbsp of sour cream down the middle in a strip. Add a pencil sized strip of cream cheese, then 1 tsp of the enchilada sauce. Add 1/2 tbsp each of black olives and green chiles, then top with a handful of chicken and a handful of shredded cheese.

Roll tightly, pressing down contents as you roll. When tight, secure with 2 toothpicks, and place in casserole dish that will hold 6 enchildas in one layer.

When all the enchiladas are assembled, top with remainder of the enchilada sauce and cheese.

Bake in oven at 350 degrees for 20-25 minutes or until cheese is bubbly & golden. These reheat very well.

Adapted from source.

Got this recipe from a low carb site. It's not TGIF, but is definitely low carb.