Ingredients:
For the filling:
- 2 cups cooked and shredded chicken (rotisserie chicken works well)
- 1 cup shredded Monterey Jack cheese
- 1/4 cup diced green chilies (canned)
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro
For the sauce:
- 2 tablespoons butter
- 2 tablespoons almond flour (or other low-carb flour)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
For assembling:
- 6-8 low-carb tortillas (look for ones with around 4-6g net carbs per tortilla)
- 1 cup shredded Monterey Jack cheese (for topping)
- Chopped fresh cilantro, for garnish
