Creamy Chicken Enchilada Dip
This ooey gooey chicken dip is the perfect crowd pleaser! It has just the right amount of spice and the creaminess makes it really comforting.
Servings: 4
Ingredients
- 11 ounces Alfredo sauce
- 1/3 cup sour cream
- 3/4 cup Mexican cheese blend divided into 1/2 cup and 1/4 cup
- 1½ tablespoon fresh cilantro chopped
- 1/2 rotisserie chicken (already cooked) about 1/4 lb, shredded or chopped
Instructions
- Preheat the oven to 400°. Grease an oven-safe pan or baking dish. I used an 8-inch cast iron pan.
- Mix the Alfredo sauce, sour cream, 1 tablespoon cilantro, 1/2 cup cheese and the rotisserie chicken together in a large bowl.
- Transfer the mixture into the prepared baking dish. Top with 1/4 cup of cheese.
- Bake for 10-15 minutes until it's nice and bubbly. Then, broil on high for 1-2 minutes until the top is golden brown, watching closely so that it doesn't burn.
- Remove from the oven and top with Pico De Gallo, chopped jalapenos and fresh cilantro, if desired. Serve with keto tortilla chips, keto melba toast or crudités. Now dig in!
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