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    You are in: Home / Recipes / Chicken Enchilada Dip Recipe
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    Chicken Enchilada Dip

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 05, 2010

      WOW! This is delish. I used lowfat cream cheese/cheddar cheese. I also used the precooked, pre-cut grocery chicken since I had some on hand. I finely chopped it using my food processor. I added in a little cumin and used a little less cheese and green chilies, but this was STILL perfect! I will be making this again and again, even for company or potlucks. It's THAT good! :-D I am going to try the rest of it in enchiladas too, what a great idea - thanks for sharing this one!

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    • on December 04, 2007

      Made this recipe off of the kraft website. This is the best dip ever!DELICIOUS!

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    • on August 27, 2007

      I can't believe I forgot to rate this!! I made it a couple of months ago for a couple of friends and I to have with some wine. We absolutely loved it!! I had to give them the recipe. My DH loved it, too. I'm making it again tomorrow for a family get together and will have to double it! Thanks for posting!

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    • on July 20, 2007

      We made this for an appy night during a group reunion and the consensus was that it was wonderful!

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    Nutritional Facts for Chicken Enchilada Dip

    Serving Size: 1 (57 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 132.3
     
    Calories from Fat 90
    68%
    Total Fat 10.1 g
    15%
    Saturated Fat 6.3 g
    31%
    Cholesterol 41.1 mg
    13%
    Sodium 239.1 mg
    9%
    Total Carbohydrate 2.4 g
    0%
    Dietary Fiber 0.2 g
    0%
    Sugars 1.4 g
    5%
    Protein 8.1 g
    16%

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