Ingredients:

For the Filling:

  • 2 cups cooked and shredded chicken breast
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 can (4 oz) diced green chilies, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For the Sauce:

  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 can (4 oz) diced green chilies, drained
  • 2 cups shredded Monterey Jack cheese

For Assembly:

  • Low-carb tortillas (you can use almond flour or coconut flour tortillas)
  • Chopped fresh cilantro (for garnish)

Instructions:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Filling: In a mixing bowl, combine the shredded chicken, sour cream, Monterey Jack cheese, diced green chilies, cumin, garlic powder, salt, and pepper. Mix well.
  3. Prepare the Sauce: In a saucepan over medium heat, combine the heavy cream, chicken broth, diced green chilies, and shredded Monterey Jack cheese. Stir continuously until the cheese is melted and the sauce is smooth.
  4. Assemble the Enchiladas: a. Spoon a portion of the chicken filling onto each low-carb tortilla. b. Roll up the tortillas and place them seam-side down in a baking dish.
  5. Pour the Sauce: Pour the white sauce over the rolled tortillas, making sure they are evenly coated.
  6. Bake: Bake in the preheated oven for about 20-25 minutes or until the enchiladas are hot and bubbly, and the top is lightly browned.
  7. Garnish and Serve: Remove from the oven and garnish with chopped fresh cilantro. Serve hot.