Enchiladas:

8 low-carb crepes (or 8 low-carb tortillas, or 4 Cut Da Carb Wraps cut in half)

1 pound shredded rotisserie chicken with juices (about 4 cups)

Salt and pepper to taste

White Cheese Sauce:

2 cups shredded Monterey Jack cheese (8 ounces)

4 ounces cream cheese

4 ounces canned diced green chilies plus 1 can water

1 ½ tsp ground cumin

½ tsp garlic powder

½ tsp onion powder

½ tsp white pepper

¼ tsp salt

Cook Mode Prevent your screen from going dark

Preparation:

Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or cooking spray.
Shred chicken if not done already. Warm it if cold, then season generously with salt and pepper.

Sauce:

In a non-stick pan over medium heat, combine cream cheese, Monterey Jack, green chilies with water, and spices.
Stir occasionally until melted and smooth. Simmer gently for a few minutes until thickened. Adjust seasoning if needed.

Assembly:

Spread ½ cup of the sauce in the bottom of the prepared casserole dish.
Place a crepe (or tortilla/wrap) on your work surface. Add ½ cup of shredded chicken. Roll up and place seam-side down in the dish. Repeat with remaining crepes.
Pour the remaining sauce over the rolled enchiladas.
Bake in the oven for 20–30 minutes, or until the sauce is bubbly and slightly golden.

Serving:

Serve hot with sour cream and salsa on the side. One enchilada per serving is filling and satisfying.

Low-carb option: Use low-carb crepes or tortillas for the lowest carb count.
Gluten-free option: Use homemade or store-bought gluten-free crepes.
Chicken variations: Poached chicken or leftover baked chicken can be used; just add a little chicken broth to keep it moist.
Wrap alternatives: Cut Da Carb Wraps work well, but are slightly higher in carbs than crepes.