Enchiladas are stuffed corn tortillas covered in a sauce. This dip is perfect for leftover turkey or chicken, especially the drier pieces. With the exception of the tortillas, we bake everything together and then dip the chips. Easily spiced up with your favourite hot sauce for those who prefer.
Enchilada Dip (without the enchilada)
As we move towards some outdoor entertaining after a long winter some of our entertaining habits have changed. Gone are the days of everyone digging into the chip and dip bowl. After this dip was baked, we separated it into family and individual servings. Once you have the Carb count per gram that’s easy to do!
Ingredients
- 1 block (250 gr) cream cheese 16.6 CHO
- 2 cups (300 gr) cooked turkey or chicken, cubed 0 CHO
- 2 cups (526 gr) Tostado’s medium Salsa (1 CHO/2 TBSP) 16 CHO
- 2 cups (149 gr) cheddar cheese, grated 0 CHO
- 1 cup (180 gr) black beans, rinsed and drained 18 CHO
- 1/4 cup Fresh Parsley or Cilantro, chopped or 1 TBSP dried 0 CHO
- lime wedges/parsley/cilantro/jalapenos/pepperoncini/radish to garnish
TOTAL CHO 50.6 CHO
- TOTAL WEIGHT BEFORE COOKED 1370 GRAMS
- TOTAL WEIGHT AFTER COOKED 1326 GRAMS
- 50.6 CHO DIVIDED BY 1326 GRAMS = .038 CHO/GRAM
- ¼ CUP = 60 GRAMS (.038 CHO x 60 GRAMS) 2.28 CHO/1/4 CUP
Instructions
- Pre heat oven to 350.
- Blend cream cheese until smooth and add salsa. Mix to incorporate.
- Add chicken and stir.
- Add 1 cup (75 gr) grated cheese, and blend on low (if using a mixer).
- Add black beans, stir and place in oven proof baking/serving dish.
- Sprinkle remaining cheese on top.
- Cook for 30 minutes. Dip should be bubbling hot.
- Remove from oven and let rest 5 minutes.
- Garnish with parsley, cilantro, fresh jalapenos or anything you have on hand and serve with tortilla chips while hot.
