Chicken enchilada dip is perfect for every occasion: appetizer, party, or just a simple snack. This recipe only has six ingredients that you can get from your local grocery store. Although the recipe might take some time, it is simple to make. My sister-in-law originally found the recipe from a woman named Kelley on allrecipes.com, and has been making this recipe for years. Everybody has always loved it, you would not want to miss out on this dip!
Chicken Enchilada Dip
Ingredients
Instructions
- Preheat oven to 350° F (175° 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 chilie 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.
If you decide to make this last minute, and need to cut out some time, there is a shortcut. Instead of purchasing one pound skinless, boneless chicken breast halves, you can buy an already cooked rotisserie chicken and shred it from there. As tempting as it is to dive into the dip right after it gets out of the oven, take a minute to let it cool, the dip will be very hot!
Sure, you could be lazy and just bring canned dip to the tailgate party, but the extra effort needed for this dip is totally worth it.