• prep: 0 hr
  • cook: 10 min
  • total: 10 min
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  • servings:
  • Summary

    Green chile enchilada dip with creamy avocado, goat cheese and Greek yogurt. Perfectly creamy and cheesy, with a lighter twist.

    Ingredients

    • 10-12 oz cooked chicken, shredded (I used the meat from 1 rotisserie chicken)
    • 4 oz goat cheese
    • 1 cup nonfat plain Greek yogurt
    • 1/2 pint enchilada sauce
    • 1 avocado, pitted and skin removed
    • Shredded cheddar cheese for topping*
    • Black olives and green onion for garnish, optional
    • Baked corn chips for serving

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 1387 % Daily Value *
    • Total Fat: 84 g 129.42%
    • Saturated Fat: 29 g 147.35%
    • Trans Fat: 0 g %
    • Cholesterol: 454 mg 151.21%
    • Sodium: 3195 mg 133.14%
    • Calcium: 353 mg 35.25%
    • Potassium: 1236 mg 35.3%
    • Magnesium: 0 mg 0%
    • Iron: 5 mg 25.44%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 69 g %
    • Dietary Fiber: 22 g 86.76%
    • Sugar: 32 g
    • Protein: 116 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 22.44%
    • Vitamin C 33.67%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat6
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs2
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat3
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total10 oz-eq

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