I really love Mexican food, one of my favorites is Chicken Enchiladas. The only real problem is the tortilla, everything else is already low glycemic. My kids and husband also really love this meal. It takes a little bit more work but not drastically harder.
I boil my chicken and while it's cooking, I mix sour cream and cream of chicken soup (add a little milk, if it is to thick). I shred my chicken and mix with the sauce. Spray my pans put mixture in tortillas and roll up. Line up in pan and cover in cheese. Bake at 350 degrees until cheese is melted and warmed through. I make Matt's and the kids in flour tortillas, and mine in whole grain tortillas.
I usually go for salad or veggies, but this time I wanted peaches. Yum.