Low Carb Sour Cream Chicken Enchiladas Skillet Recipe (with vegan option)

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.

I know you probably just want to skip to the recipe. This is why I have a “jump to recipe” button at the top of the article. It will take you right down to the recipe card so you can print it out.

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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

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: 456 kcal

Author: 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.

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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.
6. Stir sour cream into the sauce and return chicken to the pan along with the cauliflower.
7. Stir until combined. Cover pan and simmer for 5 minutes .
8. Top with cheese and continue to simmer until cheese is melted.
9. Serve.

Recipe Notes

Please note that nutrition information is estimated and may vary. Please verify with your favorite nutrition app like MyFitnessPal or Cronometer.

Nutrition Facts

Low Carb Sour Cream Chicken Enchiladas Skillet Recipe

Amount Per Serving

Calories 456 Calories from Fat 270

% Daily Value*

Total Fat 30g 46%

Saturated Fat 17g 85%

Cholesterol 149mg 50%

Sodium 1037mg 43%

Potassium 750mg 21%

Total Carbohydrates 8g 3%

Dietary Fiber 1g 4%

Sugars 2g

Protein 36g 72%

Vitamin A 17.9%

Vitamin C 42.7%

Calcium 36.7%

Iron 6.8%

* Percent Daily Values are based on a 2000 calorie diet.

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

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: 361 kcal

Author: 730 Sage Street

This is the vegan / plant based version of my sour cream chicken enchiladas recipe.

Print

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

1. In a large skillet, heat vegan 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 vegan butter.

3. Whisk in vegetable 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 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.

5. Stir vegan sour cream into the sauce along with the cauliflower.

6. Stir until combined. Cover pan and simmer for 5 minutes .

7. Top with vegan cheese and continue to simmer until cheese is melted.

8. Serve.

Recipe Notes

Please note that nutrition information is estimated and may vary. Please verify with your favorite nutrition app like MyFitnessPal or Cronometer.

Nutrition Facts

Vegan Creamy Enchiladas Skillet Recipe

Amount Per Serving

Calories 361 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 6g 30%

Cholesterol 0mg 0%

Sodium 1197mg 50%

Potassium 321mg 9%

Total Carbohydrates 40g 13%

Dietary Fiber 4g 16%

Sugars 4g

Protein 5g 10%

Vitamin A 3.6%

Vitamin C 38.8%

Calcium 4.1%

Iron 6.2%

* Percent Daily Values are based on a 2000 calorie diet.

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