Chicken Enchilada Dip Recipes

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 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

Steps:

• PREHEAT oven to 350°F
• Beat cream cheese, 1 cup of the shredded cheese, chilies and seasonings in small bowl with electric mixer on medium speed until well blended.
• Stir in chicken.
• SPREAD into 9-inch pie plate.
• Sprinkle with remaining 1 cup shredded cheese.
• BAKE 20 to 30 minutes or until dip is heated through, and cheese is melted and just slightly browned at edges.
• Serve with tortilla chips.

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.

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.

EASY WHITE CHICKEN ENCHILADAS

Steps:

• Heat oven to 350° F. Spray bottom and sides of 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in bottom of baking dish.
• In large bowl, mix chicken, 1 1/2 cups of the cheese, 1 cup of the enchilada sauce and the chopped green chiles until evenly combined.
• Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
• In small bowl, mix remaining enchilada sauce and cream. Pour mixture on top of enchiladas; sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
• Bake 30 minutes. Remove foil; bake 5 to 10 minutes longer or until cheese is melted and lightly browned. Serve with sour cream, pickled jalapeño chiles and chopped fresh cilantro, if desired.

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.