Preheat oven to 350*
Shred chicken and set aside. Put the oil in large skillet on low to medium heat. Saute onion to soften for 3 or so minutes. Add in garlic and cook together for another minute. Add in kale (or spinach), salt and pepper and stir around to wilt the leaves for 3-4 minutes. Add in the cream cheese, heavy cream and cumin until all cream cheese is melted and all ingredients have melded together.
Take skillet off heat and add in shredded chicken. Completely mix in all chicken with ingredients. Set aside to cool for a few minutes.
All the while you have already made the low carb tortillas or you are concurrently making them.
While holding tortilla in the palm of your hand place several tablespoons of creamy chicken mixture in full length of the tortilla, sprinkle 1-2 Tbsp shredded white cheddar cheese. Very gently wrap the tortilla into a roll and place seam side down lined elegantly in a casserole dish. Do this until you use all the tortillas and all the creamy chicken kale mixture….should yield 12-14 enchiladas.
Spoon salsa verde over the enchiladas, sprinkle top of enchiladas with rest of the cheese.
Bake enchiladas in 350* oven for 25-30 minutes.
Once the enchiladas are out of the oven sprinkle with chopped cilantro and scallions. Serve with sour cream and hot sauce.
These are great are leftovers, and even freeze leftovers in batches and reheat in microwave for 3-5 mins.