CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

CHICKEN ENCHILADA DIP

Shelly's
recipe box

Printview my recipes
this recipe viewed 15 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Dips - Hot
    Prep Time:       Cook Time:       Total Time:  

4 -6 chicken breasts, cooked and cut into chunks or cubes
1 (19 ounce) can mild enchilada sauce (I use one 10 oz. can of mild and one 10 oz. can of hot)
1 tsp cumin
2 clove garlic, minced
8 oz cream cheese, softened
1/2 cup mayonnaise
2/3 cup sour cream
1 clove garlic, crushed
1 (2 1/4 ounce) can sliced black olives (optional)
2 fresh serrano peppers, finely diced
1/2 can chopped green chilies
4 green onions, chopped
2/3 cups sharp cheddar, shredded
2/3 cups Monterrey Jack, shredded
Tortilla Chips

Simmer the chicken, cumin and the garlic in the enchilada sauce until cooked through. Allow to cool.

Set aside enough of the cheese to sprinkle over the top when baking. Preheat oven to 350.

In your mixer, combine the cream cheese, mayo, sour cream, garlic, chili juice and cheeses, mix until smooth. Then add the chicken mixture, peppers, olives and green onions; mix thoroughly. Transfer the dip to a baking dish, and top it with the reserved cheese. Bake for 15-20 minutes, just long enough to heat it through, then turn on the broiler and remove it from the oven once the cheese is golden brown. Allow it to cool slightly before digging in. Serve with tortilla chips.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Chicken Enchilada
   by benchristinastone



Ingredients: 1 small onion, chopped 2 tsp. oil 3 cups shredded cooked chicken breasts 1 can diced tomatoes 1 can Rotel tomatoes with chili's 1 tub PHILADELPHIA Santa Fe Blend Cooking Creme, div




Chicken Enchilada Dip
   by arnoswife








Chicken Enchilada Skillet
   by sgre52160



12 corn tortillas, torn into bite-size pieces 3 cups shredded cooked chicken (3 cups = about 12 oz) 1 can (10 oz each) RoTel Original Diced Tomatoes & Green Chilies, undrained 1 can (10 oz each)




Chicken Enchilada Dip Rolls
   by sgre52160



Chicken Enchilada Dip Rolls 2 8oz packages of cream cheese, softened 1 1/3 cup shredded Mexican blend cheese 1 tsp garlic, finely minced (I used a zester) 1 1/2 Tbsp Chili powder 1 tsp




Chicken Enchilada Quiche
   by sgre52160



1 refrigerated pie crust, softened 4 eggs 1 cup half-and-half or milk 1 1/2 cups canned chicken, drained 1 1/2 cups broken tortilla chips 2 cups shredded Monterey Jack cheese 1 cup shredded Che





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.