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Mexican recipes like this sour cream chicken enchiladas recipe are so easy to convert to low carb. Remove the tortilla and voila, a keto Mexican dish that tastes amazing. I guess you can call these kind of “deconstructed” enchiladas, kind of like a chicken enchilada casserole. But made on the stove top in a skillet.
It’s a fairly simple recipe that you can speed up by using rotisserie chicken or leftover shredded chicken. This recipe can also be converted to a Vegan or plant based recipe by replacing the chicken with black beans and frozen corn and using plant based cheese and sour cream. Either way the recipe remains gluten free.
Low Carb Sour Cream Chicken Enchiladas Skillet Recipe
The secret to this recipe is the riced cauliflower. It has the texture of rice but without the starchy carbs found in rice. You can rice it yourself or buy it already riced in the freezer section of the grocery store.
LOW CARB SOUR CREAM CHICKEN ENCHILADAS SKILLET RECIPE
COURSE: MAIN COURSE CUISINE: MEXICAN KEYWORD: CAST IRON, ENCHILADAS, KETO, LOW CARB, MEXICAN, PLANT BASED, SKILLET, VEGAN PREP TIME: 5 MINUTESCOOK TIME: 30 MINUTESTOTAL TIME: 35 MINUTESSERVINGS: 6 SERVINGSCALORIES: 456 KCALAUTHOR: 730 SAGE STREET
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
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.
Read full recipes here >> https://www.730sagestreet.com/sour-cream-chicken-enchiladas/