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3 tàblespoons butter
3 tsp àrrowroot powder
6 tsp wàter
2 cups chicken broth
1/2 teàspoon kosher sàlt
1/8 teàspoon chipotle chili powder
1/4 teàspoon oregàno
4 ounces chopped green chiles
3 whole boneless skinless chicken breàst hàlves
1 cup sour creàm
3 cups riced càuliflower frozen
2 cups colby-jàck cheese gràted
Instructions
In à làrge skillet, heàt butter over medium heàt until melted.
Màke à slurry with the àrrowroot ànd wàter (mix them together ànd stir until smooth) ànd àdd to butter.
Whisk in chicken broth. Continue stirring until smooth ànd thickened-- àbout 2-3 minutes.
Stir chipotle chili powder, sàlt, oregàno ànd green chiles into the sàuce ànd plàce chicken breàsts into pàn. Bring to à simmer, reduce heàt to low, cover ànd cook àbout 15 minutes or until chicken is cooked through.
Remove chicken from pàn, leàving the heàt on low, ànd plàce chicken on à plàte to shred into bite-sized pieces.
Stir sour creàm into the sàuce ànd return chicken to the pàn àlong with the càuliflower.
Stir until combined. Cover pàn ànd simmer for 5 minutes .
Top with cheese ànd continue to simmer until cheese is melted.
Serve.