For the Filling:

2 cups cooked shredded chicken (rotisserie or leftover grilled chicken)

4 oz cream cheese, softened

1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)

1 (4 oz) can mild green chiles, drained

Salt and pepper to taste

For the Sauce:

1 cup sour cream (full-fat preferred)

1 cup green enchilada sauce (such as Hatch brand)

For Assembly:

6 low-carb tortillas (Mission Carb Balance or similar)

½ cup shredded cheese (for topping)

Fresh cilantro, diced avocado, or green onions (optional, for garnish)

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Preheat the Oven:
Preheat your oven to 375°F (190°C) and lightly grease a 7×11-inch baking dish.
Prepare the Filling:
In a large mixing bowl, combine shredded chicken, cream cheese, 1 cup of shredded cheese, and green chiles. Season lightly with salt and pepper and stir until creamy and well mixed.
Make the Sauce:
In a separate bowl, whisk together sour cream and green enchilada sauce until smooth and creamy.
Layer the Dish:
Spoon about ½ cup of the sauce onto the bottom of the prepared baking dish, spreading evenly to coat.
Assemble the Enchiladas:
Place a few tablespoons of the chicken filling in the center of each tortilla. Roll tightly and place seam side down in the dish. Repeat with remaining tortillas.
Add Sauce and Cheese:
Pour the remaining sour cream sauce evenly over the enchiladas, then sprinkle the remaining ½ cup of cheese on top.
Bake:
Bake uncovered for 25 minutes, or until the cheese is melted, golden, and bubbling.
Garnish and Serve:
Let cool slightly before serving. Garnish with fresh cilantro, avocado slices, or green onions for extra flavor and freshness.

To make this extra creamy, add 2 tablespoons of heavy cream to the sauce mixture.
For more heat, use spicy green chiles or a few dashes of hot sauce.
You can substitute Greek yogurt for sour cream if preferred.