For the Enchiladas:
2 cups cooked shredded chicken breast (0 WW points) 1 cup reduced-fat shredded Monterey Jack cheese (4 WW points) 1/4 cup chopped green onions (0 WW points) 1/4 cup chopped fresh cilantro (0 WW points) 8 low-carb tortillas (look for ones with around 6g net carbs or less per tortilla) (point value may vary, but let’s assume 2 WW points per tortilla)
For the White Enchilada Sauce:
2 tablespoons light butter or a butter alternative (4 WW points) 2 tablespoons all-purpose flour (4 WW points) 1 cup fat-free chicken broth (0 WW points) 1 cup fat-free evaporated milk (8 WW points) 1 teaspoon garlic powder (0 WW points) 1/2 teaspoon onion powder (0 WW points) Salt and pepper to taste (0 WW points)
Preheat the oven to 350°F (175°C).
In a bowl, mix together the shredded chicken, reduced-fat shredded cheese, chopped green onions, and chopped cilantro.
Spoon the chicken mixture into the low-carb tortillas, roll them up, and place them seam side down in a baking dish.
In a saucepan, melt the light butter over medium heat. Add the all-purpose flour and cook, stirring constantly, for about 1-2 minutes until lightly golden.
Gradually whisk in the fat-free chicken broth and fat-free evaporated milk until smooth. Stir in the garlic powder, onion powder, salt, and pepper. Cook and stir until the sauce thickens, about 5-7 minutes.
Pour the white enchilada sauce over the rolled tortillas in the baking dish.
Bake in the preheated oven for about 20-25 minutes, until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly before serving.