Chicken Enchilada Dip

30 mins

16 servings

5.0/5 (4 reviews)

For some reason I just love this dip. I usually have a little leftover chicken from dinner. I chop it and freeze it just for this dip. In a pinch you could use the already cooked chicken strips from the grocery store, but that could get very expensive. You can also double this for a party and use a 13 x9 pan instead of the pie plate. I keep meaning to make enchiladas out of this filling to see how it goes, but I haven't gotten around to it yet.

Ingredients

Instructions

PREHEAT oven to 350Â°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.

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Poultry

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Amount Per Serving
Calories 132.3
% Daily Value*
Total Fat 10.1g	16%
Cholesterol 41.1mg	14%
Total Carbohydrate 2.5g	1%
	Dietary Fiber 0.2g	1%
	Sugars 1.5g
Protein 8.2g

Amount Per Serving

Calories 132.3

% Daily Value*

Total Fat 10.1g

16%

Cholesterol 41.1mg

14%

Total Carbohydrate 2.5g

Dietary Fiber 0.2g

Sugars 1.5g

Protein 8.2g