Ingredients:
For the Filling:
2 cups shredded cooked chicken breast
1 cup sour cream
1 cup shredded Monterey Jack cheese
• 1 can (4 ounces) diced green chilies, drained
• 2 tablespoons chopped fresh cilantro
Salt and pepper to taste
For the Sauce:
2 tablespoons unsalted butter
• 2 tablespoons almond flour
• 2 cups chicken broth
1 cup heavy cream
1 teaspoon ground cumin
Salt and pepper to taste
Other Ingredients:
8 low-carb tortillas (look for almond flour or coconut flour-based tortillas)
1 cup shredded Monterey Jack cheese (for topping)
• Chopped green onions and cilantro for garnish (optional)