Chicken Nacho Dip

Yield: 30 appetizer servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 18%
  • Fat: 1.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.1g
  • Carbohydrate: 5.6g
  • Fiber: 0.0g
  • Cholesterol: 14mg
  • Iron: 0.0mg
  • Sodium: 186mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
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