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CHICKEN ENCHILADA DIP
This recipe is almost like a meal in a dip! It is so delicious! Our company loved it. This recipe would be GREAT for the Super Bowl ... it feeds a crowd!! If you would like some really crunchy, strong crackers for such a dip, see my CRISP NUTTY CRACKERS (Please CLICK for recipe).
The crackers above are great for snacking on as well. I butter them and cover them in grated Monterey Jack Cheese. Yummy!
Ingredients:
16 oz regular cream cheese, softened (500 g)
14.5 oz can diced tomatoes, (411 g)
14.5 oz can diced tomatoes, (411 g)
(not drained)
2 green onions, chopped (optional)
2 green onions, chopped (optional)
1
avocado, peeled, pitted and cubed, or use
a melon baller (optional)
1
clove garlic, minced
1
tsp chili powder (5 mL)
1
tsp cumin (5 mL)
1/2 tsp
paprika (2 mL)
1/4 tsp
oregano (1 mL)
1/4 tsp
salt (1 mL)
1/8 tsp
onion salt (0.5 mL)
2
cups cooked, diced chicken (500 mL)
2 cups shredded Cheddar
cheese, divided (500 mL)
Instructions:
Preheat
oven to 375°F
(190°C). In large bowl, mix softened
cream cheese (nuke if necessary in the microwave oven first), tomatoes, green
onions or avocado (if using), garlic, chili powder, cumin, paprika, oregano,
salt and onion salt. Stir in chicken. Stir in 1 cup (250 mL) Cheddar cheese.
Place in a pretty, large 2-quart (2 L) capacity oval
dish or use a 9 x 13-inch (2 L) casserole dish.
Sprinkle with remaining Cheddar cheese.
Bake 20 minutes, or until cheese is melted and mixture is bubbly. Serve with sliced cucumbers, sliced jicama or
low-carb crackers (SEE ABOVE).
Yield: 12 to 16 servings
1
serving
231.2/173.4
calories
12.5/9.4
g protein
18.8/14.1
g fat
2.9/2.2
g net carbs
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