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Large white casserole dish filled with healthy chicken enchilada dip topped with sliced avocado, sliced jalapeños, cilantro, and a lime wedge. Next it is some cilantro, lime wedge, and plate full of chips.
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5 from 4 votes

Spicy Chicken Enchilada Dip (Paleo/Whole30)

Baked Chicken Enchilada Dip is packed with chicken, veggies, and a spicy homemade enchilada sauce makes a healthy, lightened-up, flavor packed dip, appetizer, or game day dish!
Course Appetizer, Snack
Cuisine American, Mexican
Keyword Chicken Enchilada Dip, Healthy Chicken Enchilada Dip, Paleo Chicken Enchilada Dip, Whole30 Chicken Enchilada Dip
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Calories 244kcal
Author Kelly

Ingredients

Chicken Enchilada Dip

  • 1 cup diced onion (130 grams)
  • 2 medium bell peppers, roughly chopped (3 cups/300 grams)
  • 2 1/2 cups cauliflower rice (250 grams)
  • 4 cups shredded chicken (380 grams)
  • 1 tablespoon chili powder
  • 1 teaspoon ghee
  • 1/2 cup mayo
  • salt and pepper, to taste

Spicy Enchilada Sauce

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Make the enchilada sauce. In a small saucepan, add ghee over medium-low heat and let it melt, about 1 minute. Add tomato paste and spices and whisk to combine. Add broth and sriracha and stir to combine. Bring it to a slow simmer and let simmer for 3-4 minutes until thickened. Season with salt and pepper to taste. Remove from heat and set aside.
  • In a large sauté pan, add 1 teaspoon ghee over medium heat and let it get hot, about 30 seconds. Add onion and sauté for 3-4 minutes until slightly softened, stirring occasionally. Add peppers and sauté for another 3 minutes, stirring occasionally. Add cauliflower rice and cook for another 4 minutes until soft. Turn off heat and stir in shredded chicken, chili powder, and salt an pepper to taste.
  • Add chicken and veggie mixture into a large bowl. Add enchilada sauce and mayo and mix well to combine. Grease a baking dish (I used a 1.7 quart au gratin dish, but am 8x8 would work) and add enchilada mixture. Bake for 25-30 minutes until hot and golden brown on top. Eat with chips veggies, or whatever you like!

Notes

nutrition is for 1/8 of the dip

Nutrition

Calories: 244kcal | Carbohydrates: 7.2g | Protein: 16.6g | Fat: 17.7g | Saturated Fat: 3.9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Fiber: 2.8g | Sugar: 2.7g | Vitamin A: 750IU | Vitamin C: 65.7mg | Calcium: 27mg | Iron: 1.6mg