A fun chicken enchilada dip made with green chiles, chicken and cheese. This easy low carb recipe has no canned soup or flour so it’s also gluten-free. Instructions for crock pot, stove, microwave, and oven.
It’s customary to serve great appetizers and dips during high profile parties and gatherings like the Super Bowl or Cinco De Mayo. This low carb chicken enchilada dip will be on my table for sure!
Many of us recommit to eating healthier this time of year, so as a host, I like to ask family and friends about any dietary needs before planning my menu.
An attractive vegetable tray and dip is always popular with dieters and who can resist a tasty Buffalo chicken dip when served with low carb vegetables. A cauliflower and artichoke hummus served with pita and endive is sure to make your vegan friends happy, while homemade sesame crackers will keep your gluten-free friends crunching.
If I find myself a guest at the next gathering, I make sure to bring 1-2 low carb dishes to share. That way I know I’ll have food available to help me keep on track.
Chicken Enchilada Dip
My favorite appetizer of the month is this creamy chicken enchilada dip! It’s an easy recipe that tastes just like chicken enchiladas – or rather it tastes like white chicken enchiladas. So, what’s the diff?
This low carb recipe uses Monterey Jack cheese, green chiles, chicken and cumin to flavor the dip instead of enchilada sauce and salsa. For the best chicken flavor use rotisserie chicken, but a shredded chicken breast or even canned chicken works, too.
As I’ve mentioned, this Mexican chicken enchilada dip recipe is very easy to make. It contains no canned soup or flour so it’s also gluten-fee.
To prepare you can use a crockpot, a non-stick pan on the stove, a microwave or bake it in the oven. I prefer to use a ceramic non-stick pan, but to keep the dip warm a chafing dish or a small crockpot is the way to go.
OPTIONS TO MAKE THIS DIP YOUR OWN:
- add 1/2 cup sour cream (either as a garnish or mix it in)
- add 1/2 cup mayonnaise (to make creamier)
- substitute or add diced, pickled jalapeno peppers and a little of the juice
- use 1 roasted poblano pepper, dice finely, instead of the canned chiles
- for a kick add cayenne pepper
Serve this great tasting dip with veggies, baked low carb tortilla chips and/or pork rinds, or regular tortilla chips for regular folks!
I’ve shared a few low carb entertaining tips and some great appetizer recipes. What are your go-to recipes for gatherings?
[Post and recipe may contain affiliate links. Purchasing through a link may result in my earning a small consideration.]
- 2 cups shredded rotisserie chicken (light and dark for best flavor)
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese
- 4 oz (can) diced green chiles
- 1 can water (use green chiles can)
- 1 1/2 tsp ground cumin
- 3/4 tsp white pepper
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- 1/4 tsp salt
- 2 tbsp sliced green onions
- 1-2 tbsp fresh cilantro (minced)
-
Add all ingredients for the chicken enchilada dip to a small crockpot set to low. Cook for 40 - 60 minutes or until the cheese has melted and the ingredients are bubbly. Stir to combine. Turn to low to keep warm or spoon into a serving dish.
-
Add all of the ingredients except the shredded chicken to a non-stick pan over medium-low heat. Cover and let heat for 5-7 minutes. Stir. Add the chicken and stir to combine. Raise the heat to medium and heat until the dip simmers, cooking until it reaches the desired thickness. Spoon into a serving dish and serve or put into a small crock pot to keep warm. (Place under the oven broiler to brown if you wish.)
-
Add all ingredients except the chicken to a medium microwaveable bowl. Cover with cling film and microwave on high power 1 ½ - 2 minutes and stir. If the cheese hasn’t melted, cook again at 30 second intervals. Add the chicken, stir and heat again until the chicken enchilada dip is hot and bubbly. (You may place under the oven broiler to brown if you wish.)
-
Combine all of the ingredients in a medium bowl. Place them in a oven safe serving dish sprayed with non-stick spray. Heat at 300 for 20-30 minutes or until the dip is bubbling around the sides. Remove from the oven and stir to thoroughly combine. Return to the oven and heat for another 10-15 minutes or until hot all the way through. Stir again, garnish and serve in dish. (You may place under the broiler to brown)
See post for ideas on how to make this dip your own by making additions and substitutions.
Cauliflower Hummus with Artichoke
I’m surprised how much this tasted like a chicken enchilada. It was full of flavor. I used rotisserie chicken and the juices from it. I will make this again. I might try to make it into a casserole. Thank you.
Fantastic, Cheryl. That’s what I was going for. I’m glad you liked it. Thanks for taking the time to come back and comment on the recipe. Enjoy your week. -Kim
Oh yes this is definitely going to be a good one to eat while watching the Super Bowl.
Thanks Shane. It’ is very delicious! -Kim
Could this be done in the Instant Pot?
I don’t know, I don’t have one. It just takes 10-15 minutes or so to make in the pan, I don’t know why someone would get the instant pot out to do it. I think I need to get one to see what I’m missing, Betsy! lol. Have a great Sunday. -Kim