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.
Low Carb Chicken Enchilada Dip
Amount Per Serving
Calories 276Calories from Fat 198
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.