Dinner

Creamy Keto Chicken Enchilada skillet / Hot Dip is for Dinner.

Creamy Keto Chicken Enchilada skillet / Hot Dip takes 20 minutes to prepare.

Creamy Keto Chicken Enchilada skillet / Hot Dip takes 30 minutes to cook.

Creamy Keto Chicken Enchilada skillet / Hot Dip makes 4 servings.

The ingredients for Creamy Keto Chicken Enchilada skillet / Hot Dip are:

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

Here is how you make Creamy Keto Chicken Enchilada skillet / Hot Dip:

IP chicken tenders 7 min. in 3/4 C chicken broth & 1/2 C Rotel, (reserve tomato bits for later recipe), shredMelt butterSautee garlic til fragrantAdd in diced Jalapeno's and spiceAdd cream cheese & rest of broth, cook down till cheese is softeningbring to a very low simmer.Add cream stir in wellAdd 2/3 of cheese stir in well making a cheese sauceAdd shredded chicken & reserved Rotel, stir in wellAdd rest of cheese on top of mix (do not stir in) coverLet simmer very low for 10-15 min.Serve w/tortilla wraps & chips (optional not in nutrition values)Serving Size:?4

The nutritional information for Creamy Keto Chicken Enchilada skillet / Hot Dip is:

• Servings Per Recipe: 4
• 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

Creamy Keto Chicken Enchilada skillet / Hot Dip is Mexican cuisine.

The dietary needs meet for Creamy Keto Chicken Enchilada skillet / Hot Dip is Low Carb