Low Carb Sour Cream Chicken Enchiladas Skillet Recipe (with vegan option)
It is a recipe which you may accelerate using rotisserie chicken or leftover chicken that is . This recipe may also be converted into plant or a Vegan established recipe utilizing plant established sour cream and cheese and by substituting the chicken with black beans and corn. Either way your recipe stays gluten free.
This carb sour cream chicken enchiladas recipe is a fast keto dinner. It's 7 grams of carbs per serving.
Course: Main CourseCuisine: MexicanKeyword: cast iron, enchiladas low carb plant skillet 5 minutesCook Period: 30 Time: 35 minutes Servings: 6 Calories: 456kcal
Ingredients
- 3 tbsp butter
- 3 tsp powder
- 6 tsp water
- 1/2 tsp kosher salt
- 1/8 tsp chipotle chili powder
- 1/4 teaspoon oregano
- 4 oz chopped green chiles
- 3 boneless skinless chicken breast halves
- 3 cups riced frozen
- 2 cups cheese grated
Directions
- In a large skillet, heat butter over moderate heat till melted.
- Make a slurry with the arrowroot and water (combine them together and stir till smooth) and add to butter.
- Continue stirring until thickened and smooth -- about 2-3 minutes.
- Stir chipotle chili powder, peppermint, peppermint and green chiles in to pan to the sauce and then put chicken breasts.
- Remove from pan, leaving the heat on low, and put chicken on a plate to shred.
- Stir to the sauce and then return chicken.
- Stir until blended.