QiMeal
Sour Cream Chicken Enchilada Dip
Sour Cream Chicken Enchilada Dip · ready in 1 h 40 min · 4 servings · 420 kcal per serving · very easy · 5 ingredients
A creamy, cheesy dip loaded with tender chicken and zesty tomatoes, slowly warmed until rich and scoopable, perfect for dipping crunchy chips and sharing with friends.
- Prep
- 10 min
- Cook
- 1 h 30 min
- Total
- 1 h 40 min
- Serves
- 4
- kcal
- 420
- Difficulty
- very easy
Ingredients · 4 servings
- 400 gSour cream
- 300 gRotel tomatoes & chilies
- 300 gChicken
- 170 gMild cheddar cheese
- 170 gMonterey jack cheese
Equipment
slow cooker, ladle, serving bowl, wooden spoon
Instructions
- Combine ingredients
Add sour cream, Rotel tomatoes and chilies, chicken, mild cheddar cheese, and Monterey jack cheese to the slow cooker, then stir to combine. · 5 min
What to look for: evenly mixed and creamy
- Heat dip
Heat the mixture in the slow cooker over low heat, stirring occasionally, until hot throughout and the chicken is fully cooked. · 1 h 30 min
When it is done: Chicken pieces reach 74°C / 165°F internally and are no longer pink.
- Serve dip
Spoon the warm enchilada dip into a serving bowl and serve immediately with tortilla chips. · 5 min
What to look for: cheese melting on top
Nutrition (per serving)
| kcal | 420 |
|---|---|
| Protein | 26 g |
| Carbohydrates | 6 g |
| of which sugars | 3 g |
| Fat | 34 g |
| of which saturated | 18 g |
| Fibre | 1 g |
| Sodium | 780 mg |
Nutri-ScoreD
Allergens
Contains: milk
Storage and reheating
- Fridge: up to 3 days
- Freezer: not recommended
Ingredient substitutions
Sour cream
- Greek yogurt: Use full fat for closest flavor.
Rotel tomatoes & chilies
- diced tomatoes with green chilies: Drain slightly to control moisture.
Chicken
- rotisserie chicken: Remove skin before chopping.
Mild cheddar cheese
- Colby cheese: Melts smoothly like cheddar.
Monterey jack cheese
- Mozzarella cheese: Provides melt but milder flavor.
