In a large skillet, heat butter over medium heat until melted.
Make a slurry with the arrowroot and cold water (mix them and stir until smooth) and add to your skillet.
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 the 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 the pan and simmer for 5 minutes.
Top with cheese and simmer until cheese is melted.
Please note that nutrition information is estimated and may vary. Please verify with your favorite nutrition app like MyFitnessPal or Cronometer.
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.
Recipe from 730 Sage Street Keto Sour Cream Chicken Enchiladas https://www.730sagestreet.com/sour-cream-chicken-enchiladas/