Chicken Enchilada Dip Recipe
Easy Chicken Enchilada Dip, a hot melted cheese dip with a a creamy center, goes amazing on tortilla chips and is a quickly devoured and favorite dip of all.
Servings: 5 cups
Calories: 234kcal
Ingredients
- 2 cups chicken cooked and shredded or cubed
- 1 brick 8 oz, cream cheese, softened
- 1/2 cup mayonnaise
- 1-1/2 cups shredded cheese divided -used Mexican 4 cheese
- 1 can 4 oz, diced green chiles (un-drained)
- chopped fresh cilantro
- tortilla chips for serving
Instructions
- Preheat oven to 350 and grease a casserole dish with nonstick cooking spray. Set aside.
- Add already cooked chicken, softened cream cheese, 1/2 cup mayonnaise, 1 cups shredded cheese and undrained can of green chilies to a mixing bowl and mix well until all ingredients are thoroughly combined.
- Spoon enchilada dip into prepared casserole dish and spread evenly.
- Top dip with remaining cheese (Extra cheese is fine here too!)
- Bake chicken dip for 20-25 minutes or until edges are bubbly and center is hot and creamy.
- Top dip with chopped fresh cilantro before serving with chips.
- This dip is also easily served with awesome Mexican extras like jalapenos, black olives, salsa, and pico!
Video
Notes
The other day I decided to make this dip for dinner and altered my original recipe to make it in a very large casserole dish. This is the recipe I used and is slightly altered from my original recipe.
- 4 large chicken breasts, cooked in pressure cooker and shredded
- 3 bricks, 8 oz, cream cheese, softened
- 1 cup mayonnaise
- 1-1/2 cups shredded cheese, Mexican 4 cheese
Nutrition
Serving: 1g | Calories: 234kcal | Carbohydrates: 1g | Protein: 7g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 228mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg