Chicken Enchilada Dip Recipes

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CHICKEN ENCHILADA DIP

This spicy baked chicken and cheese dip is a real crowd pleaser, and tastes great with chips or crackers.

Provided by Kelley

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 1h15m

Yield 30

Number Of Ingredients 6



Chicken Enchilada Dip image

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.

Nutrition Facts : Calories 128.2 calories, Carbohydrate 0.8 g, Cholesterol 27.6 mg, Fat 11.5 g, Fiber 0.1 g, Protein 5.7 g, SaturatedFat 4.2 g, Sodium 162.8 mg, Sugar 0.3 g

1 pound skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar mayonnaise
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, finely diced

CHICKEN ENCHILADA DIP

I found this dip on another site. I usually plan ahead and grill extra chicken a day or so ahead. However, the purchased grilled chicken would work just as well. Cooking time does not include preparing the chicken.

Provided by Ms B.

Categories     Chicken

Time 35m

Yield 25 serving(s)

Number Of Ingredients 6



Chicken Enchilada Dip image

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.

Nutrition Facts : Calories 87.7, Fat 6.3, SaturatedFat 3.6, Cholesterol 29.7, Sodium 99.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.6, Protein 6.7

1 lb boneless skinless chicken breast half, grilled and shredded
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 (8 ounce) package shredded colby-monterey jack cheese or 1 (8 ounce) package Mexican blend cheese
1 (4 ounce) can diced green chili peppers
1 jalapeno pepper, finely diced

CHICKEN ENCHILADA DIP

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.

Provided by BetterOffBread

Categories     Poultry

Time 30m

Yield 16 serving(s)

Number Of Ingredients 7



Chicken Enchilada Dip image

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.

Nutrition Facts : Calories 132.3, Fat 10.1, SaturatedFat 6.3, Cholesterol 41.1, Sodium 239.1, Carbohydrate 2.5, Fiber 0.2, Sugar 1.5, Protein 8.2

1 (8 ounce) package cream cheese, softened
2 cups shredded mexican cheese, divided
1 (7 ounce) can chopped green chilies, undrained
1 teaspoon garlic powder
1/4 teaspoon chili powder
1/2 lb boneless skinless chicken breast, cooked, finely chopped
tortilla chips, heavier the better

CHICKEN ENCHILADA DIP

Make and share this Chicken Enchilada Dip recipe from Food.com.

Provided by Brenda.

Categories     Spicy

Time 20m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 11



Chicken Enchilada Dip image

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.

Nutrition Facts : Calories 242.7, Fat 14.1, SaturatedFat 6.7, Cholesterol 65.7, Sodium 511.4, Carbohydrate 9.1, Fiber 0.5, Sugar 1.9, Protein 19.7

2 cups shredded cooked chicken
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup shredded sharp cheddar cheese
1 (5 ounce) can evaporated milk
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped onion
1 (4 ounce) can chopped green chilies
1 (1 1/4 ounce) package taco seasoning
1 green onion (optional)
tortilla chips
crusty bread (optional)

CHICKEN ENCHILADA DIP OR SPREAD

This goes well with dippers like tortilla chips, raw celery and carrots or rolled in small soft tortillas. Serve warm or cold, but best warm.

Provided by Parsley

Categories     Spreads

Time 40m

Yield 20 serving(s)

Number Of Ingredients 10



Chicken Enchilada Dip or Spread image

Steps:

  • Mix everything together in a mixing bowl until well blended.
  • Transfer the mixture to a lightly greased/sprayed medium baking dish.
  • Bake uncovered at 350 degrees for 30 minutes, or until the edges are lightly golden brown.

Nutrition Facts : Calories 175.5, Fat 13.1, SaturatedFat 5.7, Cholesterol 44.7, Sodium 261.2, Carbohydrate 3.9, Fiber 0.1, Sugar 1.2, Protein 10.6

1 lb cooked chicken breast, shredded
1/2 cup finely chopped onion
2 teaspoons finely chopped red bell peppers (optional)
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
8 ounces shredded colby-monterey jack cheese (or cheddar-jack)
1 (4 ounce) can diced green chilies
1/8 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon cilantro

SASSY CHICKEN ENCHILADA DIP

My sister-in-law made this for a holiday, and it was a quick solution for me to use at a party the following night. It is a quick and easy appetizer, and different than the rest of the dips we are used to! Definitely classified as a keeper! Serve with tortilla chips.

Provided by MICHELLEC2

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 2h15m

Yield 16

Number Of Ingredients 10



Sassy Chicken Enchilada Dip image

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.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 3.4 g, Cholesterol 31.4 mg, Fat 6.7 g, Fiber 0.6 g, Protein 9 g, SaturatedFat 3.6 g, Sodium 173 mg, Sugar 0.2 g

3 cooked, boneless chicken breast halves, shredded
2 (8 ounce) packages light cream cheese, softened
4 green onions, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 teaspoon minced garlic
1 teaspoon chopped cilantro
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon paprika

CHEESY CHICKEN ENCHILADA DIP!

The taste of enchiladas in a creamy, cheesy dip! I'm still not quite sure how the bf and I came up with it, but it started with a craving and ended with us dragging everything out of the pantry to try to find something to appease us! Can be made in the microwave or crockpot. Great use for leftover chicken!

Provided by AnnieLynne

Categories     Lunch/Snacks

Time 16m

Yield 10 serving(s)

Number Of Ingredients 7



Cheesy Chicken Enchilada Dip! image

Steps:

  • For the microwave:.
  • In a large microwave-safe bowl, blend together the cream of chicken soup and the cream cheese, breaking the cream cheese up with the back of the spoon, if necessary.
  • Carefully add enchilada sauce, chicken, chiles and cheddar cheese.
  • Heat in microwave for 2 minutes.
  • Remove with hot pads and stir.
  • Return to microwave and heat for 1 minute intervals, removing from microwave to stir, until the cheese is completely melted and the dip is heated all the way through.
  • Directions for Crock Pot:.
  • In a medium mixing bowl, blend together the cream of chicken soup and the cream cheese, breaking the cream cheese up with the back of the spoon, if necessary.
  • Add cream cheese/soup mixture to crockpot.
  • Carefully add enchilada sauce, chicken, chiles and cheddar cheese to the crock pot.
  • Heat on low for 1 hour, stirring occasionally. (Remember, this will differ by crockpot, so please take your own crockpot into account!).
  • This method is great for parties!

Nutrition Facts : Calories 94.7, Fat 3.1, SaturatedFat 0.8, Cholesterol 25.3, Sodium 407.5, Carbohydrate 4.2, Fiber 0.5, Sugar 1.1, Protein 12

1 (14 ounce) can enchilada sauce (I use Old El Paso)
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
8 ounces fat free cream cheese, softened
1 cup reduced-fat cheddar cheese, shredded
2 cups cooked chicken breasts, shredded
1 (4 ounce) can green chilies, diced
tortilla chips

WHITE CHICKEN ENCHILADA DIP

All the best flavors of white chicken enchiladas get baked into a creamy, cheesy dip with this incredibly easy recipe!

Provided by Cindy Rahe

Categories     Appetizer

Time 25m

Yield 10

Number Of Ingredients 6



White Chicken Enchilada Dip image

Steps:

  • Heat oven to 375°F. Lightly grease 10-inch round baking dish or 8-inch (2-quart) square baking dish.
  • In large bowl, mix chicken, enchilada sauce, chiles, cream cheese and 3/4 cup of the cheese until well mixed. Spread in baking dish. Sprinkle with remaining 1/4 cup cheese.
  • Bake about 20 minutes or until bubbling and golden. Garnish with cilantro and green onions. Serve with chips or warm tortillas as desired for scooping.

Nutrition Facts : Calories 190, Carbohydrate 4 g, Cholesterol 60 mg, Fat 2, Fiber 0 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g

2 cups shredded cooked chicken
1 can (10 oz) Old El Paso™ mild green chile enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8 oz) cream cheese, softened
1 cup shredded Mexican cheese blend (4 oz)
Cilantro leaves and sliced green onions, if desired

CHICKEN ENCHILADA DIP

Turn your favorite Mexican dinner into a cheesy dip fast with just five ingredients!

Provided by By Jessica Walker

Categories     Condiment

Time 30m

Yield 10

Number Of Ingredients 6



Chicken Enchilada Dip image

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.

Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 45 mg, Fiber 0 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 0 g, TransFat 0 g

2 cups shredded cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup shredded Monterey Jack cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)
Tortilla chips

CHICKEN ENCHILADA DIP

A friend brought this appetizer to our house for a dinner party. Everyone loved the zesty chicken and cheese dip so much that no one was hungry for supper. My friend graciously shared the recipe, and I've served it many times, always with rave reviews. -Leah Davis, Morrow, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 9



Chicken Enchilada Dip image

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.

Nutrition Facts : Calories 66 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 291mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

2 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded cheddar cheese
1 can (5 ounces) evaporated milk
1/2 cup chopped celery
1/3 cup finely chopped onion
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
Tortilla chips

ENCHILADA DIP

Here's everything you love about cheesy, chile-spiked chicken enchiladas, all in one tasty dip!

Provided by My Food and Family

Categories     Dips & Spreads

Time 35m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 6



Enchilada Dip image

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese, chiles, seasonings and 1 cup shredded cheese in small bowl with mixer until blended. Stir in chicken.
  • Spread onto bottom of 9-inch pie plate.
  • Bake 20 to 25 min. or until dip is heated through. Sprinkle with remaining shredded cheese; let stand 10 min.

Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 1 g, Fiber 0.5606 g, Sugar 0.7408 g, Protein 6 g

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (7 oz.) chopped green chiles, undrained
1 tsp. garlic powder
1/4 tsp. chili powder
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
1/2 lb. boneless skinless chicken breasts, cooked, finely chopped

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