*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 1/4 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 1/4 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 1/3 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 1/4 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.
Nutrition assumes using low carb whole wheat tortillas. If not using low carb tortillas, subtract 5 net carbs per serving and calculate the net carbs per serving of your enchilada wraps.
Nutritional information assumes using store bought low carb BBQ sauce at 2 carbs per 2 tbsp serving (or 10 servings).
See post for additional enchilada wrap ideas and how to lower the carbs in any enchilada recipe.