Chicken Enchilada Dip
A hot, cheesy chicken enchilada-style dip made with shredded chicken, cream cheese, mayo, shredded cheese and diced green chiles. Baked until bubbly and topped with fresh cilantro; serve with tortilla chips.
Servings: 5 servings
Ingredients
Ingredients
- 2 cupschickencooked and shredded or cubed
- 1 brick8 oz cream cheese, softened
- 1/2 cupmayonnaise
- 1-1/2 cupsshredded cheesedivided -used Mexican 4 cheese
- 1 can4 oz diced green chiles (un-drained)
- chopped fresh cilantro
- tortilla chips for serving
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Grease a casserole or baking dish with nonstick cooking spray and set aside.
- In a mixing bowl, combine 2 cups cooked chicken (shredded or cubed), 1 brick (8 oz) softened cream cheese, 1/2 cup mayonnaise, 1 cup of the shredded cheese (from the 1-1/2 cups), and the undrained 4 oz can diced green chiles. Mix until all ingredients are thoroughly combined and smooth.
- Spoon the mixture into the prepared casserole dish and spread it into an even layer.
- Sprinkle the remaining 1/2 cup shredded cheese evenly over the top of the dip.
- Bake for 20–25 minutes, until the edges are bubbly and the center is hot and creamy.
- Remove from the oven, top with chopped fresh cilantro, and serve with tortilla chips.
Equipment
- Oven
- Mixing Bowl
- casserole dish or baking dish
- Nonstick Cooking Spray
- Spoon
Notes
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
3 bricks, 8 oz, cream cheese, softened
1 cup mayonnaise
1-1/2 cups shredded cheese, Mexican 4 cheese