About This Recipe
Cheesy chicken enchilada dip is packed with chicken, veggies, enchilada sauce, greek yogurt, and topped with melted cheese. It's ready in 45 minutes for an easy, healthy, and absolutely delicious appetizer or game day dish everyone will love! Gluten-free and low-carb.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion ((120 grams))
- 2 cups diced bell peppers ((240 grams))
- 2 cups cauliflower rice ((200 grams - I like using fresh, but frozen will also work))
- 3 cups shredded chicken ((12 ounces))
- 1/2 cup greek yogurt ((4 ounces))
- 3/4 cup red enchilada sauce
- 1 tablespoon chili powder
- 3/4 cup shredded cheddar cheese ((2 ounces))
- salt and pepper, to taste
- for topping - fresh cilantro, sliced jalapenos, sliced avocado, sour cream…
- for serving - tortilla chips, veggies…
Instructions
- Preheat the oven to 400 degrees Fahrenheit and grease a baking dish. I used a 1.7-quart au gratin dish, but an 8x8 casserole dish would also work.
- If needed, make the enchilada sauce.
- Make chicken mixture. Heat a large skillet over medium heat. Add oil and let it get hot. Add onion, salt, and pepper and sauté for 3-4 minutes until slightly softened, stirring occasionally. Next add peppers and sauté for another 3 minutes, stirring occasionally. Add cauliflower rice and cook for another 2-4 minutes until soft (time will depend on if you are using fresh or frozen cauliflower rice. Make sure not to overcook the cauliflower rice if using frozen). Turn off the heat.
- Make enchilada dip. Add shredded chicken, enchilada sauce, greek yogurt, chili powder, salt, and pepper, and stir to fully combine. Add the mixture to your greased baking dish, spreading it out evenly. Sprinkle with shredded cheese.
- Bake for 15-20 minutes until bubbling and cheese is melted.
- Enjoy! Top with toppings of choice and serve with chips.
Source: This recipe is from
Eat The Gains.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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