Keto Chicken Enchiladas - White Version

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INGREDIENTS

2-3 cups Shredded Chicken (I used chicken made in my InstantPot)
10-20 pieces of lunch meat (triple up if you're using thin lunch meat)
1 small onion, diced
2 cups Chicken Bone Broth
2 T Arrowroot Powder (or your thickener of choice)
1 cup Sour Cream
4 oz Green Chiles
2 cups Shredded Monterey Jack Cheese
1 small jar Verde Salsa

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data-original-height="846" data-original-width="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkUE6ZZ0XXQrozWqYV-EjxSAlrJ3J4r9E7a69nIhIKEy_uAw47Quk24kZVpaz4DCA5pBzKVY2QcTgcRGL3V1tvk8P9EWGTh1te2W4WOXJNcPAtw8DfrfWyhDe_n56FAZ7M9gDhARClT5u/s1600/khq.jpg" title="Keto Chicken Enchiladas - White Version #Keto#Chicken#Enchiladas"> Keto Chicken Enchiladas - White Version
INSTRUCTIONS

Heat the chicken bone broth over medium heat. Whisk in the arrowroot powder and let thicken. Stir in the sour cream and green chiles.
In a bowl, combine 1 cup of cheese, the diced onion, and the shredded chicken.
Place 1/4 - 1/3 cup of the chicken mixture in the center of each lunch meat "tortilla" and roll them up.
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