Creme de la Crumb · by Tiffany★ 4.9 (26)
Chicken Enchilada Dip
NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 35%
CARBS 30G34% OF CAL
4G FIBER0G ADDED0G INTRINSIC24G OTHER2G TOTAL SUGAR
FAT 18G46% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, cheesy dip loaded with shredded chicken, black beans, corn, and enchilada sauce. Quick appetizer or side dish perfect for gatherings.
startermexicanchickenbeans🥧 baking dish🔥 oven
View the full recipe on Creme de la Crumb →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
At a glance
PER SERVING · TIME 20M
CAL 18%·PRO 35%
CARBS 30G34% OF CAL
4G FIBER0G ADDED0G INTRINSIC24G OTHER2G TOTAL SUGAR
FAT 18G46% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 816mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 251mg
- Calcium
- 182mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 816MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.