Creamy Keto Chicken Enchilada skillet / Hot Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Butter, salted 0.50 cup Cream Cheese 2 fl oz Heavy Whipping Cream 1 cup (8 fl oz) Chicken Broth 28 Garlic - minced (1 tsp) 2T diced pickled jalapeno peppers 1 can Green Chilis, 5 Boneless, Skinless Chicken Tenders 0.75 cup Sargento Colby-Jack Shredded Cheese 0.50 cup Rotel original diced tomatoe & green chilies
IP chicken tenders 7 min. in 3/4 C chicken broth & 1/2 C Rotel, (reserve tomato bits for later recipe), shred
Melt butter
Sautee garlic til fragrant
Add in diced Jalapeno's and spice
Add cream cheese & rest of broth, cook down till cheese is softening
bring to a very low simmer.
Add cream stir in well
Add 2/3 of cheese stir in well making a cheese sauce
Add shredded chicken & reserved Rotel, stir in well
Add rest of cheese on top of mix (do not stir in) cover
Let simmer very low for 10-15 min.
Serve w/tortilla wraps & chips (optional not in nutrition values)
Serving Size: 4
Melt butter
Sautee garlic til fragrant
Add in diced Jalapeno's and spice
Add cream cheese & rest of broth, cook down till cheese is softening
bring to a very low simmer.
Add cream stir in well
Add 2/3 of cheese stir in well making a cheese sauce
Add shredded chicken & reserved Rotel, stir in well
Add rest of cheese on top of mix (do not stir in) cover
Let simmer very low for 10-15 min.
Serve w/tortilla wraps & chips (optional not in nutrition values)
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 399.3
- Total Fat: 26.0 g
- Cholesterol: 167.4 mg
- Sodium: 944.4 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.4 g
- Protein: 34.7 g
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