Best Chicken Enchilada Dip Recipes

CHICKEN ENCHILADA DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
• Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
• 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.
• Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

CHICKEN ENCHILADA DIP

Steps:

• Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
• Transfer the chicken mixture to a medium baking dish.
• Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.
• ***NOTE***I season the chicken with my favorite spices prior to grilling.
• Fajita seasoning or Montreal seasoning work well.
• The purchased grilled chicken would save a step, also.
• I have added more or less jalapeno depending on the tastes of those I will be serving it to.

SASSY CHICKEN ENCHILADA DIP

Steps:

• In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic, and cilantro. Season with chili powder, cumin, oregano, and paprika. Cover, and chill at least 2 hours.

CHICKEN ENCHILADA DIP

Steps:

• In a 2-qt. microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes longer or until heated through. Serve with tortilla chips.

CHEESY CHICKEN ENCHILADA DIP!

Steps:

• For the microwave:.
• In a large microwave-safe bowl, blend together the cream of chicken soup and the cream cheese, breaking the cream cheese up with the back of the spoon, if necessary.
• Carefully add enchilada sauce, chicken, chiles and cheddar cheese.
• Heat in microwave for 2 minutes.
• Remove with hot pads and stir.
• Return to microwave and heat for 1 minute intervals, removing from microwave to stir, until the cheese is completely melted and the dip is heated all the way through.
• Directions for Crock Pot:.
• In a medium mixing bowl, blend together the cream of chicken soup and the cream cheese, breaking the cream cheese up with the back of the spoon, if necessary.
• Add cream cheese/soup mixture to crockpot.
• Carefully add enchilada sauce, chicken, chiles and cheddar cheese to the crock pot.
• Heat on low for 1 hour, stirring occasionally. (Remember, this will differ by crockpot, so please take your own crockpot into account!).
• This method is great for parties!

WHITE CHICKEN ENCHILADA DIP

Steps:

• Heat oven to 375°F. Lightly grease 10-inch round baking dish or 8-inch (2-quart) square baking dish.
• In large bowl, mix chicken, enchilada sauce, chiles, cream cheese and 3/4 cup of the cheese until well mixed. Spread in baking dish. Sprinkle with remaining 1/4 cup cheese.
• Bake about 20 minutes or until bubbling and golden. Garnish with cilantro and green onions. Serve with chips or warm tortillas as desired for scooping.

CHICKEN ENCHILADA DIP ROLL-UPS RECIPE - (4.4/5)

Steps:

• Mix cheeses together until well blended. Add garlic, chili powder, cumin cayenne, salt, chicken, cilantro, onion and tomatoes together and mix well. Cover and refrigerate for at least one hour. Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula. Roll and cut into slices.

CHICKEN ENCHILADA DIP

Steps:

• Heat oven to 350°F. Lightly oil 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, combine shredded chicken, enchilada sauce, chiles, 1/2 cup of Monterey Jack cheese and 1/2 cup of the Cheddar cheese. Pour into baking dish. Top with remaining cheeses.
• Bake about 20 minutes or until bubbly around edges. Cool 5 minutes before serving with tortilla chips.

SOUR CREAM CHICKEN ENCHILADA DIP

Steps:

• Mix all ingredients in crockpot.
• Heat thoroughly. Stir occasionally.
• Serve over chips topped with cheeses.

CROWD-PLEASER CHICKEN ENCHILADA DIP

Steps:

• Soften the cream cheese and cheddar cheese in microwave.
• Mix in the remaining ingredients.
• Set in refrigerator overnight for fullest flavor.
• Can be served hot, can be served cold, however you prefer with tortilla chips.
• Enjoy!

SEVEN LAYER CHICKEN ENCHILADA DIP

Steps:

• In 10-inch skillet, melt butter over medium heat. Stir in uncooked rice (from Hamburger Helper box). Continue cooking 2 to 3 minutes or until rice starts to brown. Stir in water, milk, seasoning mix (from Hamburger Helper box) and beans. Heat to boiling.
• Reduce heat. Cover and simmer 20 minutes, stirring frequently. Stir in chicken; cover and remove from heat. Let rest 5 minutes.
• Meanwhile, spread beans on 14-inch serving platter. In small bowl, mix sour cream and topping (from Hamburger Helper box). Spread over beans. Top with hamburger mixture, cheese, jalapeño chiles and tomato. Serve with tortilla chips.

CHICKEN ENCHILADA DIP

Steps:

• In a large microwave safe bowl, combine first 8 ingredients.
• Microwave uncovered on high 4-5 minutes.
• Stir.
• Microwave an additional 3-4 minutes or until heated through.
• If desired, sprinkle hot dip with chopped green onion.
• Serve with tortilla chips, or torn pieces of crusty bread.

CHICKEN ENCHILADA DIP OR SPREAD

Steps:

• Mix everything together in a mixing bowl until well blended.
• Transfer the mixture to a lightly greased/sprayed medium baking dish.
• Bake uncovered at 350 degrees for 30 minutes, or until the edges are lightly golden brown.

CREAMY CHICKEN ENCHILADA DIP RECIPE

Steps:

• Bake chicken in 350 degree oven for about 20 minutes. Do not overcook...should be moist cool chicken and shred with fork. In a large bowl, combine chicken, cream cheese, and mayo, mixing well. Add cheddar cheese and mix... Add green chiles, jalepeno, creole seasoning and cayenne pepper.seasoning Pour ingred into container. Can choose size. Bake at 375 degrees uncovered for about 30minutes, until golden brown around edges and bubbly. Serve warm with tortilla chips. (added more cheddar cheese and hot sauce.

CHICKEN ENCHILADA DIP ROLL-UPS RECIPE - (4.5/5)

Steps:

• Mix cheeses together until well blended. Add garlic, chili powder, cumin cayenne, salt, chicken, cilantro, onion and tomatoes together and mix well. Cover and refrigerate for at least one hour. Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula. Roll and cut into slices.

SPICY CHICKEN ENCHILADA DIP

Steps:

• Preheat oven to 400 F.
• In a large bowl, mix together the cream cheese, beans, corn, tomatoes, enchilada sauce, queso cheese, 1/2 cup Mexican Blend cheese, and taco seasoning.
• Stir in the chicken.
• Pour the mixture into a 9x9 inch casserole dish or pie dish sprayed with nonstick spray (this mixture would make enough for one casserole dish or 2 pie dishes).
• Top with the remaining cup Mexican blend cheese and cilantro.
• Bake for 25-30 minutes or until cheese is bubbly and melty.
• Top with more cilantro and sour cream if desired.
• Enjoy!

CHICKEN ENCHILADA DIP ROLL-UPS

Steps:

• Mix cheeses together until well blended. Add all remaining ingredients and mix well. Cover and refrigerate for at least one hour. Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula. Roll and cut into slices.

EASY CROCKPOT CHICKEN ENCHILADA DIP

Steps:

• Combine chicken and enchilada sauce in a crockpot.
• Cube cream cheese and add; add Pepper Jack cheese.
• Cook on low for 30 minutes, stirring twice.

CHICKEN ENCHILADA DIP

Steps:

• Spoon 1/2 cup enchilada sauce over bottom of a greased 4 quart slow cooker. Add enough tortillas pieces to cover sauce.
• Stir together chicken, sour cream, 2 cups cheese, and soup. Spread 2 cups chicken mixture over tortilla pieces. Top with tortilla pieces to cover. Drizzle with 1/2 cup enchilada sauce. Repeat layers twice, ending with tortilla pieces, and remaining enchilada sauce. Sprinkle with remaining 1 cup cheese.
• Cover and cook on LOW for 4 hours. Place lettuce on plates; top with chicken, beans, and tomatoes. Serve hot.

CHICKEN ENCHILADA DIP

Steps:

• In a large bowl, combine shredded chicken, cream cheese and mayonnaise. Mix well.
• Add cheddar cheese and mix.
• Add green chiles, jalapeño, creole seasoning and cayenne pepper or hot sauce. (Add more or less depending on how much heat you want.).
• pour into 9x12 baking dish. Bake at 375 uncovered for about 20 minutes, until brown around the edges.
• Serve warm with tortilla chips.