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.
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Otherwise you can scroll down and view the photos before you get to the recipe card.
You will find 2 different recipe cards below, one for the low carb version and one for the vegan version.
This sour cream enchiladas skillet would also be great as a dip or even as nachos in addition to a main dish for dinner.
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
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.
- 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.
Notes
Nutrition
Vegan Creamy Enchiladas Skillet Recipe
Ok so I admit that I haven’t actually made this recipe as of the writing of it, but I was inspired by the recipe to create a vegan version. I will make it within the next couple of weeks and tweak it as necessary and update the recipe as necessary. In the meantime, if you do make it, keep in mind that this is not yet a tested recipe and I’d love any and all feedback.
You could replace the riced cauliflower in the plant based recipe with actual rice if you want to. You could also serve it with tortillas for use as a taco filling.
Vegan Creamy Enchiladas Skillet Recipe
Ingredients
- 3 tablespoons plant based butter
- 3 tsp arrowroot powder
- 6 tsp water
- 2 cups vegetable broth
- 1/2 teaspoon kosher salt
- 1/8 teaspoon chipotle chili powder
- 1/4 teaspoon oregano
- 4 ounces chopped green chiles
- 2 15 oz cans black beans drained and rinsed
- 2 15 oz cans pinto beans drained and rinsed
- 2 cups frozen corn
- 1 cup vegan sour cream
- 3 cups riced cauliflower frozen
- 2 cups vegan grated cheese
Instructions
- In a large skillet, heat vegan butter over medium heat until melted.
- Make a slurry with the arrowroot and water (mix them together and stir until smooth) and add to vegan butter.
- Whisk in vegetable broth. Continue stirring until smooth and thickened -- about 2-3 minutes.
- Stir chipotle chili powder, salt, oregano and green chiles into the sauce and then pour beans and corn into the pan. Bring to a simmer, reduce heat to low, cover and cook about 10 minutes until cooked through, stirring occasionally.
- Stir vegan sour cream into the sauce along with the cauliflower.
- Stir until combined. Cover pan and simmer for 5 minutes .
- Top with vegan cheese and continue to simmer until cheese is melted.
- Serve.
Notes
Nutrition
Don’t forget to Pin this on Pinterest so you can refer back to it!
Tammy says
Can this be frozen?
Kim says
That’s a great question! I think it can be frozen but you would have to cook it through step 7, then let it cool, then freeze it. When you reheat, you would add the cheese per step 8.
Amy says
Could I Xantham gum instead of arrow root?
Kim says
If it is a thickener, I would think so. I have never used it!
Sarah says
Yes, but the xanthum gum might go a bit further than the arrow root. Maybe use 1/2.
Sally Hartman says
Couldn’t get arrowroot powder. Tried almond flour and it was still too runny. I added pace chunky picante and let it simmer uncovered until it thickened………ABSOLUTELY FABULOUS!!!!!!!
Kim says
Yay, thank you for the feedback and great idea about adding picante!
Haley says
What’s arrowroot powder? Can I omit that? We live in the boonies and I doubt I can find that anywhere local.
Kim says
The arrowroot helps thicken the sauce, so you may want to adjust the broth a little bit to account for the lack of thickener.
Jen says
Flavor was fantastic, but it ended up a little runny. I decided to serve it in a bowl and call it chicken enchilada chili! Next time I think I will cut the broth in half.
Vanessa says
Made this creamy chicken enchilada dish & it was AWESOOOOOME! My kids loved it too! I used 1 can of Rotel tomatoes & chili’s & it came out fabulous!
Kim says
yay! So glad you enjoyed it!