1 (13 oz.) can chicken breast or 1 lb. ground beef
1 can enchilada sauce, divided (smaller can)
2 c. shredded Colby Jack cheese, divided
5 to 6 low-carb tortillas (I prefer LaTortilla Factory brand, available at JB's Healthmart)

Spray 8 x 8 dish with vegetable spray. Set aside.

Mix together chicken, 3/4 of the enchilada sauce and 1 cup cheese. Spoon some of the mix along the center of each tortilla. Roll up and place face down in dish. Pour remaining enchilada sauce over tortillas, making sure each one is moist. Sprinkle a cup of cheese over top.

Bake at 350°F until it bubbles, approximately 20 minutes.