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Chicken Enchilada Dip

Chicken Enchilada Dip

  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
Kelley

Kelley

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

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Original recipe yields 30 servings

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Nutrition

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  • 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

Directions

  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

SReed
162

SReed

12/29/2003

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 remaining ingredients, I use the 8 oz. of cream cheese as the original states, 4 oz. mayonnaise, 4 oz. sour cream, the cheddar, chiles and jalapeno as recipe states, add a can of rinsed black beans, 3 sliced green onions, 1 small clove of minced garlic and salt and pepper to taste. Delicious!

naples34102
127

naples34102

2/8/2010

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 the same. It makes me wonder if so many did that simply because, well, everybody else did. Then there were others who said this was greasy or bland and made significant changes to the recipe. I was nervous that since I made this just as the recipe directed that it was going to be a mayonnaisy, greasy, tasteless flop. I needn't have worried, because let me tell you, this stuff is good! No, I mean this stuff is GOOD. It is creamy, and chickeny and not greasy and not mayonnaisy (in fact, had I not put it in there myself I wouldn't have even known there was any). This is so nicely flavored, and certainly doesn't require any messing with to make it better. Once out of the oven (believe it or not I just heated it in the microwave for a few minutes and it turned out perfectly!) I plopped some sour cream on the top and sprinkled it with chopped green onion. This is a dip I'd be proud to take or serve anywhere or anytime I have a need to make or bring something awesome good. Perfect, flawless recipe.

KCS13
86

KCS13

1/29/2004

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 little strong, and some have substituted 8 oz mayo and 8 oz sour cream instead, thinking the recipes calls for 16 oz of mayo. The recipe only calls for 8 oz of mayo total. If you do want to include some sour cream, I would suggest 4 oz mayo and 4 oz sour cream. Thanks for all the great reviews!

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