Cheesy Chicken Enchilada Dip
User Reviews
5
6 reviews
Excellent
Cheesy Chicken Enchilada Dip
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 12 ounces cream cheese softened
- 8 ounces White Cheddar Cheese freshly grated
- 6 ounces Monterey jack cheese freshly grated
- 1 cup chicken cooked and shredded
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic minced, cloves
- 1 diced green chiles 4 ounce) can
- 1/2 cup enchilada sauce
- 1 cup butter lettuce freshly chopped
- 1/2 cup grape tomato quartered
- 1/4 cup cilantro fresh
- 4 green onion sliced
- tortilla chips for serving
Instructions
- Preheat the oven to 400 degrees F. Spray a baking dish (8×8, 8-inch round, etc) with nonstick spray.
- In the bowl of an electric mixer, add the cream cheese and about 3/4 of the cheese. Beat on medium speed until creamy and combined. Use a large spoon and stir in the chicken, paprika, cumin, chili powder, onion powder, salt and pepper. Once it’s combined, stir in the garlic, green chiles and enchilada sauce until mixed. Spread the dip into the baking dish and cover with the remaining cheese. Bake for 25 to 30 minutes, or until the top is golden and bubbly.
- Remove the dip from the oven and cover it with the shredded lettuce, tomatoes, cilantro and green onion. Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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