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. 😉
- 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
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.
Please note that nutrition information is estimated and may vary. Please verify with your favorite nutrition app like MyFitnessPal or Cronometer.
Calories: 361kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 1197mg | Potassium: 321mg | Fiber: 4g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 32mg | Calcium: 41mg | Iron: 1.1mg