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Jenna’s Keto Chicken Enchilada Dip

3 1/2 cups rotisserie chicken shredded

1 small can of green chilis (check ingredients there shouldnt be any sugar in there)

1/2 cup Jenna’s Enchilada sauce (recipe here)

1/2 tsp Cumin

1/2 tsp Himalayan pink salt

1/2 tsp Chili powder

1/2 brick of cream cheese (room temp)

1 cup full fat sour cream

1/2 cup Mozzarella cheese shredded

1/2 cup Monterey Jack or Cheddar cheese shredded

Preheat oven to 400 degrees

Combine cream cheese, sour cream, enchilada sauce,spices & green chilis. Then mix in chicken, all mozzarella and small amount of monterey jack cheese. Place all ingredients in a oven safe skillet or glass dish (also can be put in slow cooker on low for couple hours) place in oven till bubbly and slightly browned on top.

Serve with celery sticks or you can make the psylly wraps recipe here

Cut wraps into chip size pieces and place in oven at 400 degrees till crisp like a chip! generally around 20 minutes.

For macros please place in a recipe calculator. A tutorial for the My fitness pal recipe creator is on the bottom of our homepage.

Great sturdy oven safe skillet!