Ingredients
2 cups cooked chicken
2 ½ cups shredded Monterey Jack or Pepper Jack cheese
5 ounces cream cheese
2 teaspoons garlic powder
3 tablespoons butter
2 tablespoons almond flour
1 tablespoon taco seasoning
2 cups chicken broth
1 cup sour cream
4 ounces canned diced green chilies
10 low carb flour tortillas
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking dish.
- Shred cooked chicken and combine with ¾ cup shredded cheese, cream cheese, and garlic powder.
- Melt butter in a saucepan, add almond flour and taco seasoning, cook 1 minute.
- Whisk in chicken broth and ½ cup shredded cheese. Heat until thick, then remove from heat. Stir in sour cream and green chilies.
- Fill each tortilla with chicken mixture, roll, and place in the baking dish.
- Pour sauce over enchiladas and top with remaining cheese.
- Bake 22 minutes, then broil 3 minutes until cheese is golden.
Notes
- Low carb tortillas are key for a flexible roll.
- Sauce can be made ahead and refrigerated or frozen.
- Customize the heat by adding more or fewer green chilies.
- Prep Time: 10 min
- Cook Time: 20 min