Sassy Chicken Enchilada Dip Recipes

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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

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

CHICKEN ENCHILADA DIP

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

Provided by agileangus

Categories     < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8



Chicken Enchilada Dip image

Steps:

  • In a large bowl, combine shredded chicken, cream cheese and mayonnaise. Mix well.
  • Add cheddar cheese and mix.
  • Add green chiles, jalapeño, creole seasoning and cayenne pepper or hot sauce. (Add more or less depending on how much heat you want.).
  • pour into 9x12 baking dish. Bake at 375 uncovered for about 20 minutes, until brown around the edges.
  • Serve warm with tortilla chips.

Nutrition Facts : Calories 263, Fat 20.3, SaturatedFat 8.8, Cholesterol 70, Sodium 473.2, Carbohydrate 6.3, Fiber 0.2, Sugar 2.3, Protein 14.2

1 lb boneless skinless chicken breast, cooked and shredded
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 (8 ounce) package grated sharp cheddar cheese
1 (4 ounce) can diced green chilies
1 small jalapeno, chopped fine
3/4 teaspoon tony cachere's creole seasoning
1/4 teaspoon cayenne pepper (or a few dashes of hot sauce)

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

SASSY CHICKEN ENCHILADAS RECIPE

We loved these easy chicken enchiladas. The recipe is simple enough to follow without too many added ingredients. Adjust the taco seasoning to suit your taste buds. Once baked, the chicken enchiladas are moist and flavorful with ooey gooey cheese on top. The flavor of these enchiladas was all that we could hope for. Try with corn tortillas too.

Provided by Holly Willwerth @Hollybells

Categories     Chicken

Number Of Ingredients 8



Sassy Chicken Enchiladas Recipe image

Steps:

  • Turn on a skillet to med-med high heat. Spray with non-stick spray.
  • Brown chicken for about 2-3 minutes on each side. Then add a minced clove of garlic, tomatoes and chiles (with juice), taco seasoning, and cilantro. Cover, and simmer until chicken is cooked through and juice reduces.
  • Turn off the heat and shred the chicken. (I leave it in the pan, saves a dish, and keeps it warm.)
  • Warm tortillas enough so they will roll. Place 1/8 chicken mixture, and 1 Tbsp shredded cheese on each tortilla and roll.
  • Place seam side down in a baking dish sprayed with non-stick spray. Pour enchilada sauce over the enchiladas (add as much or little as you'd like). Top with remaining cheese.
  • Bake at 350 for 30 min. Garnish if you like, with some fresh chopped green onion, and some black olives. Serve with salsa and sour cream.

1 pound(s) boneless, skinless, chicken breast or tenderloins
1 can(s) tomatoes and chiles (10 oz)
- taco seasoning mix, to taste
8 - flour tortillas
2 cup(s) shredded cheese (cheddar or Mexican blend)
1 clove(s) garlic, minced
1/4 cup(s) cilantro, fresh, chopped
1-2 can(s) enchilada sauce (10 oz)

SPICY CHICKEN ENCHILADA DIP

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

Provided by Chef DMH1978

Categories     < 60 Mins

Time 40m

Yield 3 Cups, 8 serving(s)

Number Of Ingredients 9



Spicy Chicken Enchilada Dip image

Steps:

  • Preheat oven to 400 F.
  • In a large bowl, mix together the cream cheese, beans, corn, tomatoes, enchilada sauce, queso cheese, 1/2 cup Mexican Blend cheese, and taco seasoning.
  • Stir in the chicken.
  • Pour the mixture into a 9x9 inch casserole dish or pie dish sprayed with nonstick spray (this mixture would make enough for one casserole dish or 2 pie dishes).
  • Top with the remaining cup Mexican blend cheese and cilantro.
  • Bake for 25-30 minutes or until cheese is bubbly and melty.
  • Top with more cilantro and sour cream if desired.
  • Enjoy!

Nutrition Facts : Calories 346.3, Fat 25.5, SaturatedFat 15.1, Cholesterol 85.3, Sodium 1020.4, Carbohydrate 14.6, Fiber 2.5, Sugar 4.5, Protein 16.4

5 cups chopped rotisserie chicken
2 (8 ounce) packages low-fat cream cheese
1 (8 ounce) can black beans, drained and rinsed
1 (4 ounce) can Mexican-style corn, drained and rinsed
1 (8 ounce) can Rotel Tomatoes, drained (use the extra spicy kind for extra spice!)
1 ounce hot and spicy taco seasoning (or regular for less spice)
1 cup shredded queso chihuahua cheese
1 1/2 cups shredded Mexican blend cheese, divided
chopped fresh cilantro (to garnish)

SASSY CHICKEN ENCHILADAS

These are something that I just made up tonight for dinner and they were yum yum yummy. I would put them at a 3 or 4 on the scale of 1-10 for spiciness, so if you like spicy, you'll love these.

Provided by Megan Krape

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10



Sassy Chicken Enchiladas image

Steps:

  • Preheat oven to 350.
  • Cook chicken breasts on grill (outdoor or Foreman)- Let sit till it's cool enough to shred.
  • In a med size mixing bowl, Mix the shredded 1 1/2 to 2 chicken breasts and put in bowl with green chilies, goat cheese, cheddar, colby/jack, salt and pepper, and sour cream. Divvy up into 8 equal, separate piles. Set aside
  • Pour 3/4 cup enchilada sauce in bottom of 9x13 metal nonstick pan. Take 1 tortilla and dip one side (basically just lay it totally flat) in the sauce inside the pan. Spread 1 'pile' evenly down middle of tort and roll tightly, placing seem side down. Repeat with 7 remaining.
  • Pour remaining sauce evenly over top and finish with reserved 1/4 cup cheddar.
  • Bake in 375 preheated oven for 20-25 min or until sauce in bottom of pan is bubbling and the enchiladas are cooked through.
  • Garnish with sour cream and green onion if desired.

Nutrition Facts : Calories 219.1, Fat 8.7, SaturatedFat 3.1, Cholesterol 30.4, Sodium 464, Carbohydrate 21.6, Fiber 1.5, Sugar 2.7, Protein 13.2

8 flour tortillas (I used an organic whole wheat low cal, low fat brand)
10 ounces boneless chicken breasts (1 1/2 boneless breasts shredded)
1 (10 ounce) can red enchilada sauce (I used Old El Paso HOT enchilada sauce)
3/4 cup reduced-fat cheddar cheese (shredded, reserve 1/4 for topping)
1/2 cup colby-monterey jack cheese (shredded)
3 tablespoons goat cheese (soft)
1 (4 ounce) can green chilies (don't drain)
1/2 cup fat free sour cream
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper

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