Cheesy Chicken Enchilada Dip
This Cheesy Chicken Enchilada Dip is perfect to serve on game day, or any other get together. It is a creamy, hot dip, loaded with cheeses, chicken, and a hit of spicy heat.
Football games always call for lots of snacks. This past weekend there were lots of pre-season football games on Saturday and Sunday. I was prepared with lots of snacks to get us through.
This dip is baked in the oven and then served with your choice of dippers such as crackers, bread chunks, bagel chips, scoops, celery, and corn chips.
After baking, it can be transferred to a crockpot and kept on a warm setting, to last through the evening. It can also be transported to a tailgate party and warmed in a disposable pan on the grill.
HOW TO MAKE CHEESY CHICKEN ENCHILADA DIP:
INGREDIENTS:
cream cheese
sour cream
diced green chiles, undrained
jalapeno, diced
green chili enchilada sauce
red pepper flakes
sharp cheddar cheese, shredded
cooked skinless chicken breast (rotisserie)
corn chips, party breads, bagel chips, crackers, celery, scoops
Preheat oven to 350 degrees F. Spray a 9×11 inch baking dish with no stick cooking spray.
In a large mixing bowl, using an electric mixer, beat the cream cheese until smooth.
Add the sour cream, diced chiles, enchilada sauce, jalapeno, red pepper flakes, and 1 cup of cheddar cheese. Beat on low speed of mixer to combine ingredients.
Stir in the chicken and spread in prepared baking dish. Top with remaining cheddar cheese.
Bake uncovered for about 15 minutes, until cheese is melted and mixture is bubbly.
Remove from the oven and serve with choice of dippers. May also transfer to a small crockpot to keep on warm setting.
This dip can be assembled a day ahead of time and baked when you are ready to serve.
Serve the Cheesy Chicken Enchilada Dip with celery, breads, bagel chips, crackers or corn chips. We love Scoops!
This dip was wonderful reheated the next day also.
Other favorite dips to eat on game days are:
HOT PIMENTO SAUSAGE DIP
SMOKY SAUSAGE PIMENTO CHEESE DIP
This post was shared on Sweet Little Bluebird Weekend Potluck.
CHEESY CHICKEN ENCHILADA DIP
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 4 oz can diced green chiles, undrained
- 1/4 - 1/2 jalapeno, diced (for desired amount of heat)
- 1/2 cup green chile enchilada sauce
- 1/4 teaspoon red pepper flakes
- 2 cups sharp cheddar cheese, shredded
- 2 cup cooked skinless chicken breast (rotisserie), chopped small
- corn chips, party breads, bagel chips, crackers, celery, scoops
Instructions
- Preheat oven to 350 degrees F. Spray a 9x11 inch baking dish with no stick cooking spray.
- In a large mixing bowl, using an electric mixer, beat the cream cheese until smooth.
- Add the sour cream, diced chiles, enchilada sauce, jalapeno, red pepper flakes, and 1 cup of cheddar cheese. Beat on low speed of mixer to combine ingredients. Stir in the chicken.
- Spread mixture into prepared baking dish. Top with remaining cheddar cheese.
- Bake uncovered for about 15 minutes, until cheese is melted and mixture is bubbly.
- Remove from the oven and serve with choice of dippers. May also transfer to a small crockpot to keep on warm setting.
Looks delicious!!!!
Thank you Susan. You are always so sweet.