Low Carb White Chicken Enchiladas

10 low carb tortillas (I like carb counter)
2 C cooked shredded chicken
2 1/2 C shredded Monterey Jack cheese
3 T butter
1/2 T garlic powder
8 oz cream cheese
1/2 C heavy whipping cream
3/4 C chicken broth
2 oz can of diced green chilies, drained
Sour cream

Preheat oven to 350 degrees.
Melt together the butter, cream cheese, heavy cream, 2 cups of Monterey Jack cheese, green chilies, garlic, and chicken broth over medium heat.
Grease a 9×13 dish.
Fill each tortilla with about 3T of the chicken and shredded cheese.
Add each rolled up tortilla, seam down in the dish so it stays together.
Pour the cheese sauce over the tortillas and top with the remaining shredded cheese.
Bake for approx 20-25 min until the cheese is melted. I like to broil for the last 2 min to make sure the cheese is browned and bubbly.
Top with sour cream, salsa, cilantro, whatever you prefer!
Should be about 4.5 carbs per serving depending on your ingredients

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