0 from 63 votes
Chicken Enchilada Dip
Cheesy chicken enchilada dip - an easy and tasty family favorite appetizer or side dish!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 8 servings
Calories: 168 kcal
Course:
Appetizer , Condiments
Cuisine:
Mexican
Ingredients
- 1 small can Red Enchilada Sauce (OR 2 cups of my favorite [url:1]HOMEMADE[/url] enchilada sauce)
- 1 chicken breast cooked and shredded, (rotisserie chicken or slow-cooked chicken will work great!)
- 1 small can black beans drained and rinsed
- 1 cup frozen yellow corn thawed
- 2 tablespoons taco seasoning
- 1 ½ cups shredded Mexican blend cheese (cheddar or jack cheese would work well too)
- ⅓ cup cilantro roughly chopped
- tortilla chips for serving
Instructions
- Preheat oven to 400 degrees. Pour enchilada sauce into a casserole dish or shallow baking dish (a pie dish works well too). Add black beans, corn, and shredded chicken. Sprinkle taco seasoning over whole dish. Top with cilantro, then shredded cheese.
- Bake 15-20 minutes until cheese is bubbly and begins to brown. Serve with tortilla chips.
Cup of Yum
Notes
- This can also be prepared in the Slow Cooker and then served straight out of the pot!
Nutrition Information
Calories
168kcal
(8%)
Carbohydrates
12g
(4%)
Protein
14g
(28%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
38mg
(13%)
Sodium
231mg
(10%)
Potassium
279mg
(8%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
304IU
(6%)
Vitamin C
2mg
(2%)
Calcium
149mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 168
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 231mg | 10% |
| Potassium | 279mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 304IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 149mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.