2 cups cooked chicken breast
1 teaspoon cumin
1 teaspoon chili powder
1 can black beans, drained
½ cup verde salsa
1 (4 oz) can diced green chiles
1 ½ cup reduced-fat cheddar cheese
2 tablespoons butter
2 tablespoons almond flour
2 cups low-sodium chicken broth
1 cup plain non-fat Greek yogurt
Salt and pepper, to taste
8 (6-inch) low-carb flour tortillas
¼ cup chopped cilantro
1 (2.2 oz) can sliced black olives

Preheat oven to 375 degrees.

Combine chicken with ½ teaspoon cumin, chili powder, black beans, and salsa. Spoon mixture over tortillas, roll, and place fold-side down in a 9×13-inch casserole pan.

Set aside.

Melt butter in a medium saucepan, add flour – stir frequently to create a paste.
Gradually add chicken broth until mixture begins to thicken, about 5 minutes.
Add ½ teaspoon cumin, 1 cup cheese, green chiles, yogurt, salt, and pepper.
Stir until cheese is melted. Pour sauce over enchiladas, top with cheese, and bake 25-30 min.

Serves 4
Prep: 20 mins
Cook: 30 mins