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Chicken Enchilada Dip
An easy enchilada dip recipe that is full of Southwestern flavor. Serve this hot with tortilla chips, baguettes, crudites, and pretzel rods to keep the football fanatics subdued.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 20 servings
- 2 cups cooked chicken breasts or thighs , shredded
- 1 cup half and half
- 1 cup chicken broth
- 1/2 cup of unsalted butter
- 8 oz cream cheese
- 1/4 cup of flour
- 1 chopped onion
- 1/2 cup chopped celery
- 1 can Ro*Tel Tomatoes
- 1 cup shredded cheddar
- 1 tsp cumin
- 1/4 cup chopped fresh cilantro
Saute the onions and celery in a tablespoon or so of the butter until the vegetables are tender.
Remove from pan.
Whisk the flour, half and half, remaining butter, cream cheese, and chicken broth together until smooth.
Simmer, whisking the mixture constantly, until thick.
Add the cheese and stir until smooth.
Add the remaining ingredients, including the sauteed onion and celery.
Garnish with sour cream and cheese, and serve with chips.
Calories: 144kcal | Carbohydrates: 2g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 179mg | Potassium: 118mg | Fiber: 0g | Sugar: 0g | Vitamin A: 425IU | Vitamin C: 1.7mg | Calcium: 71mg | Iron: 0.3mg