CHEESY CHICKEN ENCHILADA DIP
A baked appetizer of cream cheese, sour cream, chicken, jalapenos, chilies, cheddar cheese with a variety of dippers.
Servings 6 people
Calories 265kcal
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.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This can be assembled up to 2 days ahead of time, placed in an airtight container and refrigerated. Bake prior to serving.
*Can this recipe be made in the crockpot?
Yes. Spray the inside of crockpot with no stick cooking spray. Mix together the ingredients and place in the crock pot. Cook on LOW for about 2 hours, until it is warm and bubbly. Stir ingredients and add a little extra cheese on the top.
Yes. Spray the inside of crockpot with no stick cooking spray. Mix together the ingredients and place in the crock pot. Cook on LOW for about 2 hours, until it is warm and bubbly. Stir ingredients and add a little extra cheese on the top.