Chicken Enchilada Dip
30 mins (prep 10, cooking 20)
8 ingredients
16 servings
For some reason I just love this dip. I usually have a little leftover chicken from dinner. I chop it and freeze it just for this dip. In a pinch you could use the already cooked chicken strips from the grocery store, but that could get very expensive. You can also double this for a party and use a 13 x9 pan instead of the pie plate. I keep meaning to make enchiladas out of this filling to see how it goes, but I haven't gotten around to it yet.

Categories:  beginner-cook , poultry , north-american , high-in... , cheese , appetizer , low-carb , high-calcium , low-in... , eggs~dairy , time-to-make , dip , <-30-mins , easy , meat , number-of-servings , for-large-groups ,
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Serving Size (29.15 g)
Servings 16
Amount per Serving
Calories 32.65 Calories from Fat 4.68
% Daily Value *
Total Fat 0.52g 12.81%
Saturated Fat 0.17g 13.81%
Trans Fat 0.0g %
Cholesterol 12.05mg 64.26%
Sodium 107.69mg 71.79%
Total Carbohydrate 1.25g 6.65%
Dietary Fiber 0.03 g 2.06%
Sugars 0.78 g %
Protein 5.45g 174.44%
Vitamin A 23.57IU% Vitamin C 0.0mg%
Calcium 50.76mg% Iron 0.1mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
shredded mexican cheese, chopped green chilies