• Preheat oven to 350
• Spray a 9X13 pan & a 7 x11 rectangular pans with coconut or olive oil spray
• Make the chicken in an instant pot by adding 8-10 frozen tenderloins, 2 cups of water & some garlic seasoning. Close the lid and set to poultry mode
• While the chicken is cooking, make the sauce

Sauce

• Add cream cheese, sour cream, chicken broth, & 1 cup salsa verde to a large skillet
• Mix with a silicon whisk & cook on medium high heat until smooth
• Set aside

Chicken Mixture

• Once the chicken is finished in the instant pot, shred & transfer to a mixing bowl
• Add 2 cups mexican cheese & 1 cup salsa verde & mix with the chicken

Enchilada Assembly

• Put your sauce skillet next to your chicken mixture on a clear space ready for assembly near the sprayed pans
• Spread 1 cup sauce on the bottom of each pan
• Stack low carb tortillas on a plate
• Assemble the large low carb tortillas first by spreading 3/8 cup chicken filling & 1/8 c. creamy sauce in the center of the tortilla. Roll like a burrito & place in 9 X 13 pan seamside down
• Repeat this step for all large low carb tortillas
• Assemble the small low carb tortillas next. Fill with 1/4 c. chicken filling & a scant 1/8 c. sauce, roll like a burrito, & put in the smaller pan seamside down. Repeat until all 8 tortillas are used up.
• Spread the remaining creamy sauce over both pans with a spatula
• Sprinkle the remaining 1 1/2 c. cheese over the enchiladas in both pans

Cooking

• Cover with foil & bake enchiladas for 30 minutes
• Remove foil & broil at 425 for 5 minutes or until the cheese is golden brown

Serving

• Serve the enchiladas immediately with some greens on the side
• Enjoy 1 large enchilada or 2 small ones for a nice S meal