Sassy Chicken Enchilada Dip Recipes
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
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
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
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.
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
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
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
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
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
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
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
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.
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