👉🏼 8 low carb tortillas

👉🏼 3 cups shredded chicken (I used a Rotisserie chicken)

👉🏼 2 cups shredded monterey jack cheese

👉🏼4 oz softened cream cheese

👉🏼 2 tsp garlic powder

👉🏼 3 tbsp butter

👉🏼 3 tbsp flour

👉🏼 1 tbsp taco seasoning

👉🏼 1 (14.5oz) can of chicken broth

👉🏼 3/4 cup sour cream

👉🏼 1 (4oz) can of diced green chiles


1️⃣ Preheat oven to 350° and grease your 9×13 baking dish.

2️⃣ In a medium size bowl, mix the chicken, cream cheese, garlic powder and HALF of the shredded cheese (about 1 cup).

3️⃣ Evenly stuff the mixture into your flour tortillas, and place them into your prepared pan.

4️⃣ In a sauce pan over medium heat, melt the butter and then stir in the flour and taco seasoning. Stir in the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm. Add 1/2 a cup of the shredded cheese and whisk until well incorporated.

5️⃣ Stir in the sour cream and can of chiles; whisk until the sour cream is completely dissolved, but do not boil.

6️⃣ Pour the sauce over mixture over the enchiladas and top with remaining cheese.

7️⃣ Bake for 22-25 minutes