Smoked Chicken Enchilada Dip
All of the delicious flavors of chicken enchiladas are combined in a melted cheesy dip is heated on the smoker for the perfect creamy texture.
Servings: 8
Calories: 279kcal
Equipment
- Pellet Smoker
- cast iron pan or alluminum pan
Ingredients
- 2 cups shredded chicken
- 8 ounces cream cheese
- 2 cups monterey jack cheese
- 1 cup enchilada sauce
- 4 ounce diced green chiles
- 1 tablespoon taco seasoning
- corn tortilla chips for serving
Instructions
- Preheat your Traeger or other pellet smoker to 350F
- Prepare the shredded chicken if it is not already shredded.
- In a medium bowl, combine shredded chicken, room temperature cream cheese, 1 ½ cups shredded cheese, taco seasoning, green chiles, and a 1 cup of canned enchilada sauce.
- Mix the ingredients together until they are well combined and transfer into your cast iron pan or baking dish. Add the last ½ cup of shredded cheese to the top of the dip.
- Set the prepared dip directly on the Traeger grill grate and close the lid. Cook the dip for 30 minutes or until the cheese is totally melted and bubbly.
- Remove and serve with tortilla chips.
Video
Nutrition
Calories: 279kcal | Carbohydrates: 5g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 626mg | Potassium: 156mg | Fiber: 1g | Sugar: 3g | Vitamin A: 860IU | Vitamin C: 6mg | Calcium: 248mg | Iron: 1mg
