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Hello, welcome to our recipe blog. Below you can obtain a guide on how to make extremely tasty LOW CARB SOUR CREAM CHICKEN ENCHILADAS SKILLET RECIPE dishes. The manufacturing process is really easy, you simply need to comply with the methods that we have written on this page. The adhering to are the phases of how to cook LOW CARB SOUR CREAM CHICKEN ENCHILADAS SKILLET RECIPE. Please adhere to the instructions well.
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.

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.

RECIPES BY 730sagestreet [THANK YOU]


  • 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 rice
    d cauliflower
  • 2 cups colby-jack cheese grated


  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.

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