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Low carb chicken enchilada dip with green onions and cilantro in a bowl with tortilla chips.
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Low Carb Chicken Enchilada Dip

chicken enchilada dip made with green chiles, chicken and cheese
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 276kcal

Ingredients

Chicken Enchilada Dip Ingredients

  • 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 ½ teaspoon ground cumin
  • ¾ teaspoon white pepper
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • ¼ teaspoon salt

Garnish

  • 2 tablespoon sliced green onions
  • 1-2 tablespoon fresh cilantro (minced)

Instructions

Crock-pot Instructions:

  • 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. 

Stove-top Instructions:

  • 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.)

Microwave Instructions:

  • 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.)

Oven Instructions:

  • 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)

Notes

See post for ideas on how to make this dip your own by making additions and substitutions.
Nutrition Facts
Low Carb Chicken Enchilada Dip
Amount Per Serving
Calories 276 Calories from Fat 198
% Daily Value*
Fat 22g34%
Sodium 392mg17%
Carbohydrates 3g1%
Protein 16g32%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 276kcal | Carbohydrates: 3g | Protein: 16g | Fat: 22g | Sodium: 392mg