Chicken Enchilada Dip
This Chicken Enchilada Dip is a cheesy, creamy delight that’s perfect for parties and cozy nights in!
Servings: 6 servings
Ingredients
- 2 cups cooked and shredded or cubed chicken
- 1 brick (8 oz) cream cheese softened
- 1/2 cup mayonnaise
- 1-1/2 cups shredded cheese divided (we recommend Mexican 4 cheese)
- 1 can (4 oz) diced green chiles (un-drained)
- Chopped fresh cilantro for garnish
- Tortilla chips for serving
Instructions
- Begin by preheating your oven to 350°F (175°C). This ensures that your dip will bake evenly and reach that perfect gooey consistency.
- In a large mixing bowl, combine the softened cream cheese and mayonnaise. Use a spatula to mix until smooth and creamy. This will be the base of your dip.
- Next, fold in the cooked and shredded chicken, 1 cup of the shredded cheese, and the can of diced green chiles (including their juices). Stir until everything is well combined.
- Spoon the mixture into your prepared baking dish, spreading it out evenly. Top with the remaining 1/2 cup of shredded cheese for an extra cheesy topping.
- Place the dish in the oven and bake for about 20-25 minutes or until the dip is bubbly and golden.
- Once out of the oven, sprinkle chopped fresh cilantro on top for a pop of color and flavor. Serve immediately with tortilla chips for dipping.
Equipment
- Baking Dish
- Mixing Bowl
- Spoon or Spatula
- Oven
Notes
- Feel free to customize your dip by adding black beans, corn, or even avocado.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can use rotisserie chicken to save time and add flavor.