Smoky Cheesy Chicken Enchilada Dip
This deliciously smoky cheesy chicken enchilada dip is a perfect party appetizer. You can prep it ahead and bake it just before serving. Seven easy ingredients combine to create an amazing flavor in a dip that's sure to disappear.
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Servings: 12 cups
Calories: 187kcal
Ingredients
- 6 cups cooked chicken shredded
- 12 ounces cream cheese room temperature
- 5 chipotle peppers in adobo
- 1 cup mild enchilada sauce
- 1/2 teaspoon salt
- 3 cups shredded cheddar cheese divided
- 3 tablespoons cilantro chopped (optional)
Instructions
- Preheat oven to 325 degrees.
- Cook chicken - poach, roast, or rotisserie works. Shred in a stand mixer or by hand.6 cups cooked chicken
- Add room temperature cream cheese, chipotle peppers, mild enchilada sauce, and salt. Mix again to incorporate.12 ounces cream cheese, 5 chipotle peppers in adobo, 1 cup mild enchilada sauce, 1/2 teaspoon salt
- Add 1 cup cheddar cheese, and stir again.3 cups shredded cheddar cheese
- Scoop into am 8x8 baking dish. Place remaining cheese atop the chicken mixture.
- Bake at 325 degrees for 20-25 minutes, until the cheese is melted and bubbling.
- While the dip is baking, chop cilantro. Once the dip comes out of the oven, sprinkle the cilantro over it. Serve immediately with tortilla chips.3 tablespoons cilantro
Notes
- This is a perfect recipe to use leftover rotisserie chicken. In a pinch, you can use canned chicken.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1/2 cup | Calories: 187kcal | Carbohydrates: 2g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 60mg | Sodium: 302mg | Sugar: 1g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.