Low Carb Sour Cream Chicken Enchiladas Skillet
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.
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
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| Low Carb Sour Cream Chicken Enchiladas Skillet |
Instructions
- In a large skillet, heat butter over medium heat until melted.
- Make a slurry with the arrowroot and water (mix them together and stir until smooth) and add to butter.
- Whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes.
- 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.
- Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.
- Stir sour cream into the sauce and return chicken to the pan along with the cauliflower.
- Stir until combined. Cover pan and simmer for 5 minutes .
- Top with cheese and continue to simmer until cheese is melted.
- Serve.
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