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
Preheat oven to 350° and grease your 9×13 baking dish.
In a medium size bowl, mix the chicken, cream cheese, garlic powder and HALF of the shredded cheese (about 1 cup).
Evenly stuff the mixture into your flour tortillas, and place them into your prepared pan.
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.
Stir in the sour cream and can of chiles; whisk until the sour cream is completely dissolved, but do not boil.
Pour the sauce over mixture over the enchiladas and top with remaining cheese.
Bake for 22-25 minutes