Low Carb Chicken Enchilada Dip
Ingredients
The dip
-
2
cups
shredded rotisserie chicken
-
2
cups
shredded Monterey Jack cheese
-
4
oz
cream cheese
-
4
oz
diced green chiles
-
1
can
water (from green chiles can)
-
1 ½
teaspoons
ground cumin
-
¾
teaspoon
white pepper
-
½
teaspoon
granulated garlic
-
½
teaspoon
granulated onion
-
¼
teaspoon
salt
Garnish
-
2
tablespoons
sliced green onions
-
1-2
tablespoons
fresh cilantro (minced)
Instructions
- For the crockpot, combine all dip ingredients in a small crockpot set to low and cook for 40-60 minutes until bubbly.
- For the stove-top, heat all ingredients except chicken in a non-stick pan over medium-low heat for 5-7 minutes, then add chicken and simmer until thick.
- For the microwave, mix all ingredients except chicken in a bowl, cover, and microwave for 1½-2 minutes, then stir in chicken and heat until bubbly.
- For the oven, combine all ingredients in a bowl, transfer to an oven-safe dish, and bake at 300°F for 20-30 minutes until bubbling.
Nutrition Facts (estimated)
Servings
6
Calories
276
Total fat
22g
Total carbohydrates
3g
Total protein
16g
Sodium
392mg
Cholesterol
mg
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