Ingredients
- 4 cups shredded chicken slightly packed
- ¾ teaspoon ground cumin
- ½ teaspoon granulated garlic
- ¼ cup chopped green onions
- ½ teaspoon pink salt
- ¼ teaspoon white pepper
- 1 ¼ cup low carb enchilada sauce (or 10 ounce can)
- ⅔ cup low carb BBQ sauce (plus 2 tablespoon water)
- 2 cups shredded cheddar cheese (or Monterey Jack) divided use
- 8 low carb tortillas (or low carb crepes or Cut de Carb Wraps)
- chopped cilantro for garnish
Instructions
*If you aren’t using canned enchilada sauce, make the homemade enchilada sauce 30 minutes before starting the enchiladas. Can make it up to several days ahead and refrigerate until needed.
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Preheat oven to 375F and place rack to middle position (or see below for slow cooker option). Mix 1 ¼ cup enchilada sauce with the BBQ sauce and water and set aside. Chop the onions and cilantro.
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Put the shredded chicken in a large bowl and season with cumin, garlic, green onions, salt and pepper. Taste to adjust seasoning. It should taste good before you continue. Mix 1 cup of the cheese and 1 cup of the BBQ enchilada sauce into the chicken. Smooth the top of the BBQ chicken filling and score the top into 8 even sections with the spoon.
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Spoon ¼ cup of the sauce into the casserole dish and shake to distribute or spread with a spoon along the bottom of the dish.
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Place 1 tortilla on your work surface. Spoon 1 eighth of the filling onto the lower ⅓ of the tortilla and spread-it-out, in-a-line from end to end. Roll the filling in the tortilla and place the enchilada seam-side-down in the casserole dish. Repeat with the remaining filling and tortillas.
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Pour/spread the remaining BBQ enchilada sauce over the enchiladas and top with the remaining cheese. Cover with foil and bake for 20-30 minutes or until bubbly. Remove the foil and place under the broiler to brown the cheese. Top with cilantro and let sit for 10 minutes before serving.
