Low Carb Sour Cream Chicken Enchiladas Skillet Recipe

This cheesy low carb sour cream chicken enchiladas recipe is a delicious, quick & easy keto dinner. It has 7 grams of net carbs per serving.

Course Main Course

Cuisine Mexican

Keyword cast iron, enchiladas, keto, low carb, mexican, plant based, skillet, vegan

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 6 servings

Calories 456kcal

Author 730 Sage Street

Ingredients

• 3 tablespoons butter
• 3 tsp arrowroot powder
• 6 tsp water
• 2 cups chicken broth
• 1/2 teaspoon kosher salt
• 1/8 teaspoon chipotle chili powder
• 1/4 teaspoon oregano
• 4 ounces chopped green chiles
• 3 whole boneless skinless chicken breast halves
• 1 cup sour cream
• 3 cups riced cauliflower frozen
• 2 cups colby-jack cheese grated

Instructions

1. In a large skillet, heat butter over medium heat until melted.
2. Make a slurry with the arrowroot and water (mix them together and stir until smooth) and add to butter.
3. Whisk in chicken broth. Continue stirring until smooth and thickened– about 2-3 minutes.
4. Stir chipotle chili powder, salt, oregano and green chiles into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
5. Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.

INSTRUCTIONS