*If you aren't using canned enchilada sauce, make the homemade enchilada sauce 30 minutes before starting the enchiladas. Can make it up to several days ahead and refrigerate until needed.

• Preheat oven to 375F and place rack to middle position (or see below for slow cooker option). Mix 1 ¼ cup enchilada sauce with the BBQ sauce and water and set aside. Chop the onions and cilantro.
• Put the shredded chicken in a large bowl and season with cumin, garlic, green onions, salt and pepper. Taste to adjust seasoning. It should taste good before you continue. Mix 1 cup of the cheese and 1 cup of the BBQ enchilada sauce into the chicken. Smooth the top of the BBQ chicken filling and score the top into 8 even sections with the spoon.
• Spoon ¼ cup of the sauce into the casserole dish and shake to distribute or spread with a spoon along the bottom of the dish.
• Place 1 tortilla on your work surface. Spoon 1 eighth of the filling onto the lower ⅓ of the tortilla and spread-it-out, in-a-line from end to end. Roll the filling in the tortilla and place the enchilada seam-side-down in the casserole dish. Repeat with the remaining filling and tortillas.
• Pour/spread the remaining BBQ enchilada sauce over the enchiladas and top with the remaining cheese. Cover with foil and bake for 20-30 minutes or until bubbly. Remove the foil and place under the broiler to brown the cheese. Top with cilantro and let sit for 10 minutes before serving.

Slow Cooker Option

• Spread ¼ cup of the BBQ enchilada sauce in the bottom of the slow cooker. Follow the instructions for making the filling and rolling the enchiladas. Place the enchiladas seam-side down into the slow cooker sleeve, fitting them in as best as possible. Spoon the remaining sauce over the enchiladas. Cover and cook on high for 2-4 hours. At the last 15 minutes of cooking add the cheese and cilantro, covering until the cheese melts.

Serving size is 1 enchilada. EACH ENCHILADA HAS 9 g NET CARBS. See notes for how the nutritional information was calculated.