Chicken Nacho Dip

Recipe from

Oxmoor House

Nutritional Information

Calories 69
Caloriesfromfat 18 %
Fat 1.4 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8.1 g
Carbohydrate 5.6 g
Fiber 0.0 g
Cholesterol 14 mg
Iron 0.0 mg
Sodium 186 mg
Calcium 0.0 mg


1 (1 1/4-ounce) package taco seasoning mix
2 1/2 cups shredded cooked chicken breast (skinned before cooking and cooked without salt)
1/2 cup light beer
1 (4-ounce) can chopped green chiles, undrained
1/2 cup commercial no-salt-added salsa
1 (15-ounce) can black beans, drained
1 tablespoon crushed garlic
1/2 cup minced fresh cilantro
1 1/2 cups (6 ounces) shredded fat-free Cheddar cheese
1 (16-ounce) carton nonfat sour cream alternative
1 1/2 cups seeded, diced tomato
1/2 cup minced green onions
1/4 cup sliced ripe olives


Reserve 1 teaspoon taco seasoning mix; set aside. Combine remaining taco seasoning mix, chicken, beer, and chiles in a large skillet; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until mixture is thickened. Remove from heat; stir in salsa.

Mash beans and garlic until smooth; stir in cilantro. Spread bean mixture in a 10-inch quiche dish. Spoon chicken mixture evenly over bean mixture; top with cheese. Bake, uncovered, at 375° for 15 minutes or until cheese melts and mixture is thoroughly heated.

Combine sour cream and reserved 1 teaspoon taco seasoning mix; spread over melted cheese. Top with tomato, green onions, and olives. Serve with no-oil baked tortilla chips.