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easy Chicken Enchilada Dip
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Chicken Enchilada Dip

Course Appetizer
Cuisine American, Mexican Inspired, Southern
Keyword chicken-enchilada-dip, enchilada-recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 people
Calories 406kcal
Author Melissa Sperka

Ingredients

  • 1 8 oz cream cheese softened
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 10 oz can enchilada sauce
  • 2 tsp garlic powder
  • 2 tsp ground cumin
  • 1 tsp onion powder
  • 3 cup shredded colby-jack or pepper-jack cheese divided
  • 2 cup chopped rotisserie chicken
  • 1 4 oz can chopped green chilies
  • 6 medium green onions finely chopped
  • tortilla chips or vegetables for serving

Instructions

  • Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray.
  • In a large bowl, use an electric mixer to whip together the cream cheese, mayonnaise, sour cream, enchilada sauce, garlic powder, cumin and onion powder for 2 minutes until smooth.
  • Mix-in the 1/2 of the shredded cheese, chopped chicken, green chiles and green onion by hand.
  • Pour the mixture evenly into the prepared dish and sprinkle the top with the remaining cheese. Bake for 30 minutes or until bubbly.
  • Bake for 30-40 minutes or until bubbly.
  • Garnish with additional green onions and pico de gallo, if desired. Serve with tortilla chips.

Nutrition

Serving: 1serving | Calories: 406kcal | Carbohydrates: 3g | Protein: 15g | Fat: 36g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 416mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 1mg | Calcium: 259mg | Iron: 1mg