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Homemade Chicken Enchilada Dip (Low-Carb) photo

Chicken Enchilada Dip (Low-Carb)

A creamy, cheesy low-carb chicken enchilada dip that's quick to assemble and perfect for parties.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 12 people
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chopped chicken
  • 16 oz cream cheese softened (2 8-oz packages)
  • 10 oz Rotel diced tomatoes and green chilies undrained (1 can)
  • 1.5 cups shredded Mexican cheese blend
  • 1 tsp ground cumin
  • 1.5 Tbsp chili powder
  • 1 tsp garlic minced
  • 1 tsp dried oregano
  • 1/4 tsp black pepper

Equipment

  • Mixing Bowls
  • 9x13 inch Baking Dish
  • chef knife
  • Cutting Board
  • Cheese grater

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly spray a 9x13-inch baking dish with cooking spray.
  2. In a large mixing bowl, combine the softened cream cheese and undrained Rotel; stir until smooth.
  3. Add the chopped cooked chicken, shredded Mexican cheese, cumin, chili powder, minced garlic, oregano, and black pepper; mix until evenly combined.
  4. Spread the mixture evenly into the prepared 9x13-inch baking dish.
  5. Bake for 30 minutes, or until the dip is bubbly and heated through.
  6. Remove from the oven and serve warm with tortilla chips or Fritos.

Notes

  • I used rotisserie chicken for convenience.
  • You can add black beans, jalapeño, olives, cilantro, or green onions if desired.
  • Substitute 2 1/2 tablespoons taco seasoning for the individual spices.
  • To reduce heat, use mild Rotel.
  • To make in a slow cooker, assemble in the crock pot and cook on LOW until warm.
  • The dip is low-carb, keto-friendly, and gluten-free.