Barefeet in the Kitchen · by Mary Younkin
Chicken Enchilada Dip
NUTRITION · PER SERVING25M COOK
CAL 18%·PRO 62%
CARBS 14G16% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER4G TOTAL SUGAR
FAT 19G48% OF CAL
7G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cheesy dip loaded with shredded chicken, peppers, and warm spices. Spicy and satisfying, served hot as an appetizer or party snack with chips or tortillas.
starteramericanchicken🍳 skilletgluten free
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 1 small yellow onion (finely diced)
- 3 cloves garlic (minced)
- 1 bell pepper, any color (diced, about 1 cup)
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon cumin
- ⅛ teaspoon cayenne
- ½ cup chopped green chile (canned or frozen will work fine)
- 4 white corn tortillas (chopped very small, about ½" in size)
- 1½ lbs cooked chicken (chopped small, about 2½-3 cups)
- 1½ cups green chile enchilada sauce (store bought or homemade)
- ½ cup sour cream
- 1½ cups shredded Mexican cheese blend (divided)
At a glance
PER SERVING · TIME 25M
CAL 18%·PRO 62%
CARBS 14G16% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER4G TOTAL SUGAR
FAT 19G48% OF CAL
7G 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
- 20m
- Sodium
- 642mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 360mg
- Calcium
- 183mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 642MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.