1. Preheat the Oven:
– Preheat your oven to 350°F (175°C).
2. Prepare the Filling:
– In a mixing bowl, combine the shredded chicken, cream cheese, half of the shredded cheese, garlic powder, onion powder, and diced green chiles (if using). Mix well until everything is combined. Season with salt and pepper to taste.
3. Assemble the Enchiladas:
– Take a low-carb tortilla and place a generous amount of the chicken mixture in the center. Roll it up and place it seam-side down in a greased baking dish. Repeat this process for all tortillas.
4. Add Sauce:
– Pour the green enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese on top.
5. Bake:
– Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
6. Serve:
– Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired. Serve warm.
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