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chicken-enchilada-dip-recipe

Chicken Enchilada Dip

A creamy, cheesy dip with a kick of spice, perfect for parties or game day.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups Cooked Chicken, shredded
  • 1 cup Enchilada Sauce
  • 1 cup Sour Cream
  • 2 cups Shredded Cheese Cheddar or Mexican blend
  • 1 can Black Beans drained and rinsed
  • 1 can Diced Green Chiles drained
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 0.5 teaspoon Garlic Powder
  • 0.5 teaspoon Onion Powder
  • to taste Salt and Pepper

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the shredded chicken, enchilada sauce, sour cream, shredded cheese, black beans, diced green chiles, cumin, chili powder, garlic powder, and onion powder. Mix well.
  3. Season with salt and pepper to taste.
  4. Transfer the mixture to a baking dish and spread it out evenly.
  5. Bake in the preheated oven for 20 minutes, or until the dip is hot and bubbly.
  6. Serve warm with tortilla chips, crackers, or veggies.

Nutritional Value

Calories: 250kcal | Carbohydrates: 10g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 600mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 2mg

Keywords

Chicken, Dip, Enchilada
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