For the Enchiladas:
2 cups cooked shredded chicken breast
1 cup shredded Monterey Jack cheese
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
8 low-carb tortillas (look for ones with around 6g net carbs or less per tortilla)

For the White Enchilada Sauce:
2 tablespoons butter
2 tablespoons almond flour (or coconut flour)
1 cup chicken broth
1 cup heavy cream
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

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