Combine the warm cooked chicken with the cream cheese, ½ cup of the enchilada sauce, and one cup of the cheese. (If your chicken was in the refrigerator you should warm it first).
Put 2 tablespoons of the sauce in the bottom of a 9x13 casserole dish. Top with 3 tortillas. Cut them so they fit in a single layer.
Top with half the chicken mixture. Top with ⅓ of the remaining enchilada sauce. Top with ⅓ of the remaining cheese.
Repeat the layers: 3 tortillas, the remaining chicken, ⅓ of the sauce, ⅓ of the cheese.
For the final layer add the 4 remaining tortillas and cover them with the remaining sauce and cheese.
Bake for 25-30 minutes or until hot and bubbly. Optional: broil for 2-3 minutes at the end to brown the cheese.
Video
Notes
Nutrition: this recipe has 12 servings. Low carb tortillas are mostly fiber so don't be deterred by the total carb count. In this recipe, I used small whole wheat low carb tortillas from Trader Joe's. Using these there are 4.5 NET carbs per serving.Substitutions: use any meat that you like, such as ground beef, chicken thighs, ground chicken, or ground turkey. To Reheat: warm the enchilada casserole in the oven at 350 degrees for 10-15 minutes. You can also reheat this in the microwave. To Freeze: wrap the casserole tightly in plastic wrap, it will last up to 3 months in the freezer. Thaw before heating it up.