Ingredients
Method
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 baking dish.
- In a medium saucepan over medium heat, melt the butter.
- Add the cream cheese and heavy whipping cream, whisking until smooth and emulsified.
- Gradually whisk in the chicken broth and drained diced green chilies; simmer for 2-3 minutes.
- Spread a thin layer of the sauce on the bottom of the prepared baking dish.
- Fill each low-carb tortilla with shredded chicken and a sprinkle of cheese, then roll tightly.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining sauce over the tortillas and top with the remaining shredded cheese.
- Bake for 15-20 minutes or until the sauce is bubbly and the cheese is golden and melted.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. You can substitute Monterey Jack with Mozzarella if desired.
