Servings: 4

1 lb. shredded chicken 1 lb. shredded chicken
¾ tsp ground cumin ¾ tsp ground cumin
1/2 tsp granulated garlic ½ tsp granulated garlic
3 green onions, minced 3 green onions, minced
1/2 tsp salt ½ tsp salt
1/4 tsp white pepper (black is fine) ¼ tsp white pepper (black is fine)
1⅔ cup Rosarita enchilada sauce 1⅔ cup Rosarita enchilada sauce
⅓ cup sugar free BBQ sauce, 90 g. ⅓ cup sugar free BBQ sauce, 90 g.
2 c. sharp cheddar/pepper jack cheese (8-12oz.) 2 c. sharp cheddar/pepper jack cheese (8-12oz.)
4, 7½” low carb tortillas 4, 7½” low carb tortillas
chopped cilantro for garnish chopped cilantro for garnish

Preheat oven to 375°. Mix enchilada sauce with the BBQ sauce and set aside. Shred the cheeses. Chop the onions and cilantro.
Put the shredded chicken in a large bowl and season with cumin, garlic, green onions, salt and pepper. Mix half the cheese and BBQ/enchilada sauce into the chicken.
Place 1 tortilla on your work surface. Spoon ¼ of the filling onto the lower ⅔rds of the tortilla and spread-it-out. Roll the filling in the tortilla and place the enchilada seam-side-down in 8x8 casserole dish. Repeat with the remaining filling and tortillas.
Pour/spread the remaining BBQ enchilada sauce over the enchiladas. Bake for 25 to 30 minutes or until bubbly. Add cheese. Place under the broiler to brown the cheese or bake 5 more minutes. Top with cilantro.

You could double it and use a 9x13  You could double it and use a 9x13