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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
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
20
servings
Calories
144
kcal
Author
Marye Audet-White
Ingredients
2
cups
cooked chicken breasts or thighs
, shredded
1
cup
half and half
1
cup
chicken broth
½
cup
of unsalted butter
8
oz
cream cheese
¼
cup
of flour
1
chopped onion
½
cup
chopped celery
1
can Ro*Tel Tomatoes
1
cup
shredded cheddar
1
teaspoon
cumin
¼
cup
chopped fresh cilantro
Instructions
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.
Stir well.
Garnish with sour
cream
and cheese, and serve with chips.
Nutrition
Calories:
144
kcal
|
Carbohydrates:
2
g
|
Protein:
5
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Cholesterol:
44
mg
|
Sodium:
179
mg
|
Potassium:
118
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
425
IU
|
Vitamin C:
1.7
mg
|
Calcium:
71
mg
|
Iron:
0.3
mg