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Chicken Enchilada Dip
Chicken Enchilada Dip is so creamy, cheesy, and flavor packed! This party perfect dip can be made in your slow cooker or baked in the oven!
Course
Appetizer
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
10
Calories
150
kcal
Author
Nichole
Ingredients
Chicken (1 rotisserie chicken
OR, 2 chicken breasts cooked and shredded)
1
28 ounce
Can red enchilada sauce
1
Tbsp
taco seasoning
1
Tsp
garlic powder
1
Tsp
onion powder
1
Tbsp
dry ranch dressing/dip mix
1 1/2
Cup
shredded cheddar cheese
1 1/2
Cup
shredded Mexican cheese blend
2
8 ounce
bricks cream cheese
softened
OPTIONAL FOR SERVING: Tortilla Chips, Nacho Cheese Chips, Diced Onions, Sour Cream, Limes, Tomato, Avocado, Cilantro.
Instructions
OVEN BAKED METHOD:
Preheat oven to 375.
In a large bowl mix softened cream cheese with a hand held mixer until it becomes smooth.
With mixer on low, slowly pour enchilada sauce into cream cheese and mix until blended.
Blend in taco seasoning, ranch mix, and garlic powder.
Stir in the shredded chicken, 1 cup of the shredded cheddar, and 1 cup of the Mexican cheese blend.
Pour mixture into a 9x13 dish, or oven proof skillet, and top with remaining cheese.
Bake for 15-20 minutes until cheese is melted and dip is hot and bubbly.
SLOW COOKER METHOD:
Mix all of the dip ingredients together as listed above.
Pour the mixture into the crock pot and allow to cook on high for 1-2 hours.
About 20 minutes before serving, top dip with remaining cheese. Replace crock pot lid and allow cheese to melt.
Nutrition
Serving:
0.25
Cup
|
Calories:
150
kcal