Instructions

• Step 1: In a mixing bowl, combine the shredded chicken, cream cheese, taco seasoning, and 1 cup of the Mexican blend shredded cheese. Mix until well combined and creamy.
• Step 2: Preheat your oven to 350°F (175°C). Take a low carb crepe and spoon a generous amount of the chicken filling onto one end. Roll it up tightly and place it seam-side down in your greased baking dish. Repeat this process until all crepes are filled.
• Step 3: Pour the healthy red enchilada sauce evenly over the rolled enchiladas, ensuring they are well-coated. Feel free to add more sauce if you like them extra saucy!
• Step 4: Sprinkle the remaining ¾ cup of Mexican blend shredded cheese over the top of the enchiladas for that cheesy goodness.
• Step 5: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and slightly golden.
• Step 6: Once baked, remove from the oven and let it cool for a few minutes. Serve with your choice of toppings like sour cream, avocado slices, or salsa for an extra burst of flavor.