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White Chicken Enchilada Dip

  • Prep 5 min
  • Total 25 min
  • Servings 10

All the best flavors of white chicken enchiladas get baked into a creamy, cheesy dip with this incredibly easy recipe! MORE + LESS -

Cindy Rahe Cindy Rahe
September 20, 2016

Ingredients

2
cups shredded cooked chicken
1
can (10 oz) Old El Paso™ mild green chile enchilada sauce
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
package (8 oz) cream cheese, softened
1
cup shredded Mexican cheese blend (4 oz)
Cilantro leaves and sliced green onions, if desired

Steps

Hide Images
  • 1
    Heat oven to 375°F. Lightly grease 10-inch round baking dish or 8-inch (2-quart) square baking dish.
  • 2
    In large bowl, mix chicken, enchilada sauce, chiles, cream cheese and 3/4 cup of the cheese until well mixed. Spread in baking dish. Sprinkle with remaining 1/4 cup cheese.
  • 3
    Bake about 20 minutes or until bubbling and golden. Garnish with cilantro and green onions. Serve with chips or warm tortillas as desired for scooping.

Expert Tips

  • Shredded rotisserie chicken makes a great shortcut for this recipe.
  • If you like spice, a chopped jalapeño (with or without the seeds) provides a nice kick of heat.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
320mg
13%
Potassium
110mg
3%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
11g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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