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White Chicken Enchilada Dip

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  • Prep 5 min
  • Total 25 min
  • Servings 10
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All the best flavors of white chicken enchiladas get baked into a creamy, cheesy dip with this incredibly easy recipe!
By Cindy Ensley
Updated Sep 20, 2016
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Ingredients

  • 2 cups shredded cooked chicken
  • 1 can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
  • 1 can (4 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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Shredded rotisserie chicken makes a great shortcut for this recipe.
  • tip 2
    If you like spice, a chopped jalapeño (with or without the seeds) provides a nice kick of heat.

Nutrition

190 Calories, 14g Total Fat, 11g Protein, 4g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
120
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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