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Preheat the oven to 350°F (175°C).
In a large bowl, combine the cooked and shredded chicken, shredded Monterey Jack cheese, diced green chilies, diced onion, minced garlic, ground cumin, salt, pepper, and chopped fresh cilantro. Mix well.
In a saucepan over medium heat, melt the butter. Stir in the almond flour and cook for 1 minute.
Gradually whisk in the chicken broth and heavy cream. Add the ground cumin, salt, and pepper. Cook until the sauce thickens, about 5 minutes.
Spread a thin layer of the sauce onto the bottom of a greased baking dish.
Warm the low-carb tortillas in the microwave for a few seconds to make them pliable.
Spoon the chicken mixture onto each tortilla and roll them up. Place the rolled tortillas seam-side down in the baking dish.
Pour the remaining sauce over the enchiladas and sprinkle with shredded Monterey Jack cheese.
Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
Garnish with chopped fresh cilantro and serve hot.