Preheat oven to 350 degrees. In small bowl whisk together melted butter, broth, sour cream and chili powder until smooth
Microwave 30 seconds until warm. Gradually add in the xanthan gum and whisk thoroughly to fully dissolve the xanthan gum. Set aside
In separate bowl stir together the chicken, 3/4 cup of the sour cream mixture, and the taco seasonings until fully combined
Scoop desired amount of chicken mixture into each tortilla. Sprinkle shredded cheese on top of the mixture. Roll tortilla around filling and place rolled enchilada seam side down into a 3 quart casserole dish
Spoon remaining sauce over tops of the enchiladas. Sprinkle desired amount of shredded cheese over the sauce. Bake at 350 degrees 20 minutes or until bubbly and the cheese is fully melted
Remove from the oven. Let stand 5 minutes before serving.
Notes
The nutritional value is based on the sauce and chicken only. The values vary depending on the type of tortillas used