Chicken Enchilada Dip Recipes

CHICKEN ENCHILADA DIP

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.

CHICKEN ENCHILADA DIP

Steps:

• Preheat oven to 350°. In a large bowl, stir together cream cheese, shredded chicken, black beans, 1 cup pepper jack, 1 cup cheddar, enchilada sauce, green chiles, and taco seasoning.
• Transfer dip to an ovenproof skillet and top with remaining 1/2 cup cheeses. Bake until warmed through and bubbly, 20 to 25 minutes.
• Garnish dip with cilantro and serve with tortilla chips.

CHICKEN ENCHILADA DIP

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.

CAMPBELL'S® EASY CHICKEN AND CHEESE ENCHILADAS

Steps:

• Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
• Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

CHICKEN ENCHILADA DIP

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.

CHICKEN ENCHILADA DIP

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.

SASSY CHICKEN ENCHILADA DIP

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.