Easy Pepper Jack Chicken Enchiladas and Salsa

Ingredients:

2 chicken breasts
1 package of flour tortillas--the low carb ones work just as well
1 onion
1 block pepper jack cheese
1 container sour cream
1 package guacamole
1 small jar prepared salsa
4 small tomatoes
fresh cilantro
1 jalapeño
tortilla chips

Step 1:

This is very -very- simple salsa, but it actually comes out very good. For this you will use half of the onion, the four tomatoes, the cilantro, the jalapeño and the jar of salsa.

Step 2:

Finely chop the onion, and slice the tomatoes into quarters.

Step 3:

Slice your jalapeño and add, along with the fresh cilantro. You don't want to be too liberal with the cilantro, as you want to be able to taste the other ingredients. Add your jar of prepared salsa and blend. I used the whole jalapeño and the salsa came out what I would consider hot, so depending on your tastes you may want to only use half of it.

Step 4:

The finished salsa. This makes a good ammount, so have a container ready to store it in.

Step 5:

Cut the other half of the onion into slices, and saute with a little oil. It is important that you carmalize these with some sugar, the taste makes all the difference.

Step 6:

Start your chicken cooking, you don't necessarily have to grill it.

Step 7:

Slice your now cooked breasts into strips, and then half the strips. You can cut the pieces smaller if you like, but this worked out pretty good.

Step 8:

If you dont have a griddle a pan works just fine. You'll want to spray some cooking spray down, and cook them at about 300 degrees. Put down your tortillas, and put a good layer of cheese, and then your chicken and onions. When the cheese starts to melt, check the underside and it should be turning a nice golden brown. When the cheese is melted, add another layer on top of your chicken, and place another tortilla on top, then flip.

Step 9:

Allow these to cook a bit, watch the cheese and check the underside of your tortillas.

Step 10:

Cut into quarters, plate, and serve.