5.0 from 3 votes
Cream Cheese Chicken Enchilada Dip
This chicken enchilada dip makes the perfect appetizer or football food!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Calories: 287 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 8 ounces cream cheese room temperature
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey jack cheese
- 1 cup cooked diced or shredded chicken
- 1 cup corn kernels frozen or fresh
- 4 ounces diced green chiles
- 15 ounces enchilada sauce
- 2 tablespoons Tabasco sauce more to taste
- 1 tablespoon chopped chives
- 1 tablespoon chopped cilantro
- 1 teaspoon salt
- 1 teaspoon cumin
- tortilla chips for serving
Instructions
- Preheat oven to 350 degrees.
- Add the cream cheese, sour cream, cheddar cheese, and Monterey jack cheese to a medium bowl and beat with an electric mixer until well combined. Stir in the chicken, corn, green chiles, enchilada sauce, chives, cilantro, Tabasco, salt, and cumin until well combined.
- Taste and add more Tabasco if desired.
- Spread dip into an 8x8 baking dish and bake for 20 minutes or until hot and bubbly.
- Serve hot with tortilla chips.
Cup of Yum
Notes
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Nutrition Information
Calories
287kcal
(14%)
Carbohydrates
10g
(3%)
Protein
14g
(28%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Cholesterol
75mg
(25%)
Sodium
1186mg
(49%)
Potassium
174mg
(5%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
1070IU
(21%)
Vitamin C
5.4mg
(6%)
Calcium
249mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 287
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 75mg | 25% |
| Sodium | 1186mg | 49% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1070IU | 21% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 249mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.