Chicken Enchilada Dip

Chicken Enchilada Dip

420

"This spicy baked chicken and cheese dip is a real crowd pleaser, and tastes great with chips or crackers."

Ingredients

1 h 15 m servings 128 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
  2. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
  3. Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
  4. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.
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Reviews

420
  1. 502 Ratings

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After reading other reviews, I came up with my own revisions to this recipe that make it even more delicious. I marinade the chicken overnight in a package of fajita mix with lime juice. For r...

I am SO glad I didn't look at any of the reviews until after I had this mixed up. Given that the majority of the reviewers substituted sour cream for the mayonnaise called for I might have done ...

Hi, this is Kelley that posted this recipe. I posted a similar comment before, but just wanted to put it in again. I've noticed that a lot of people have noted that the taste of mayo is a littl...