Chicken Enchilada Dip Recipe 455

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CHICKEN ENCHILADA DIP

I found this dip on another site. I usually plan ahead and grill extra chicken a day or so ahead. However, the purchased grilled chicken would work just as well. Cooking time does not include preparing the chicken.

Provided by Ms B.

Categories     Chicken

Time 35m

Yield 25 serving(s)

Number Of Ingredients 6



Chicken Enchilada Dip image

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.

Nutrition Facts : Calories 87.7, Fat 6.3, SaturatedFat 3.6, Cholesterol 29.7, Sodium 99.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.6, Protein 6.7

1 lb boneless skinless chicken breast half, grilled and shredded
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 (8 ounce) package shredded colby-monterey jack cheese or 1 (8 ounce) package Mexican blend cheese
1 (4 ounce) can diced green chili peppers
1 jalapeno pepper, finely diced

CHICKEN ENCHILADA DIP

Turn your favorite Mexican dinner into a cheesy dip fast with just five ingredients!

Provided by By Jessica Walker

Categories     Condiment

Time 30m

Yield 10

Number Of Ingredients 6



Chicken Enchilada Dip image

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.

Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 45 mg, Fiber 0 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 0 g, TransFat 0 g

2 cups shredded cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup shredded Monterey Jack cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)
Tortilla chips

CHICKEN ENCHILADA DIP

A friend brought this appetizer to our house for a dinner party. Everyone loved the zesty chicken and cheese dip so much that no one was hungry for supper. My friend graciously shared the recipe, and I've served it many times, always with rave reviews. -Leah Davis, Morrow, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 9



Chicken Enchilada Dip image

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.

Nutrition Facts : Calories 66 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 291mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

2 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded cheddar cheese
1 can (5 ounces) evaporated milk
1/2 cup chopped celery
1/3 cup finely chopped onion
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
Tortilla chips

CHICKEN ENCHILADA DIP

Make and share this Chicken Enchilada Dip recipe from Food.com.

Provided by Brenda.

Categories     Spicy

Time 20m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 11



Chicken Enchilada Dip image

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.

Nutrition Facts : Calories 242.7, Fat 14.1, SaturatedFat 6.7, Cholesterol 65.7, Sodium 511.4, Carbohydrate 9.1, Fiber 0.5, Sugar 1.9, Protein 19.7

2 cups shredded cooked chicken
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup shredded sharp cheddar cheese
1 (5 ounce) can evaporated milk
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped onion
1 (4 ounce) can chopped green chilies
1 (1 1/4 ounce) package taco seasoning
1 green onion (optional)
tortilla chips
crusty bread (optional)

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