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 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.
This is the vegan / plant based version of my sour cream chicken enchiladas 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
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| Low Carb Sour Cream Chicken Enchiladas Skillet |
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.
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