Chile Chicken Enchilada Dip
14 Comments | Written on September 27, 2012 at 5:00 am , by Kristina Vanni
Football season is underway and you know what that means…Game Day Foods! This ooey gooey cheesy dip earned top honors in our recent “Game Day” recipe contest. If you love chicken enchiladas, wait until you try this Chile Chicken Enchilada Dip!
Keep reading for the recipe. Grab some chips and dive in!
Congrats to our latest winner, Pamela Shank! She told me she was so excited to hear about her achievement, she called her husband in the middle of a meeting at work! I have to tell you, one of the best parts of my job is getting to deliver good news. It’s so wonderful to hear our readers excited about a recipe contest win!
Pam says, “I had created this recipe a few years ago. I was having company from out of town that weekend so I used them as my taste testers. For 2 straight days they tested appetizer recipes! This particular one really was a favorite. I have also taken it to many different events. I have tried variations of this to make it spicier for some crowds. It is just a good and easy basic dip recipe. So many crowds like southwest themed foods so I think this is a reason it is so popular. For a short period of time,I sold Pampered Chef so I frequently took this to parties as an extra treat. Everyone always asked for the recipe. I like to make dips that have meats as well as cream cheese and spices in them.”
Chile Chicken Enchilada Dip (click here to print recipe)
3 cups Cooked Chicken Breasts
2 (8 Oz) Pkgs Cream Cheese, softened
4 Green Onions, chopped
1 tsp Chili Powder
1 tsp Cumin
1 Jalapeno Pepper, diced
1 can Rotel Diced Tomatoes & Chili Peppers
1 cup Shredded Colby & Monterey Jack Cheese
1/2 cup Shredded Cheddar Cheese
Scoops, tostitos, crackers, or french bread cut in cubes
Cut chicken into very small pieces and place in a large bowl. Add the cream cheese, onions, chili powder, cumin, jalapeno, Rotel, and cheeses. Stir to combine all ingredients. Transfer to a 9 x 13 baking dish sprayed with PAM. Bake in oven at 350 degrees for 20-25 minutes until cheeses are melted and mixture is bubbly. Serve warm with Scoops, Tostitos, crackers or french bread cut in cubes.
HELPFUL TIPS:
This dip is a little hot and spicy but will be great to munch on while watching football games.
Congratulations as well to “AngieMath” for winning the Reader’s Choice award for her TN “Vols” Big Orange Glazed Chicken Wings! It’s not a party without wings, right?!
Don’t forget to check out our “Casserole” contest this week!
Categories:
Celebrations and Parties | Tags: chicken, Chicken Recipes, Dips and Spreads, Easy Chicken Recipes, Mexican Appetizer & Drink Recipes, Mexican Chicken Recipes, Mexican Recipes
14 Comments | Post Your Comment
14 Responses to “Chile Chicken Enchilada Dip”
Yum! I have got to try out this recipe. Perfect for college game day.
YUM! That looks and sounds delicious!
Congrats, Pam. Sounds so delish. I decided to Pin it. Will have to try it sometime soon.
My husband would love this, I bet. The hotter, the better. Maybe I could make a second batch without the spice, for me and the kids.
Thanks for sharing!
OH YUM!!! Will definitely have to try this…
That enchilada dip looks amazing!!
Yum! My husband would love this. I might just have to make some up for him.
Thank you all so much! I really appreciate your kind comments.
Thank you all so much for kind comments..I really appreciate them.
Lovely i love it..
I love a good dip (don’t we all!!) and I am at work right now deciding if this should be my add too for the games tomorrow… it sounds and looks amazing and I am getting hungry… I will get back to you all and let you know the results! HAPPY NEW YEAR EVERYONE!!
i made it with the HOT rotel and it was spicy and delish… great dip!!!
What size can of Rotel?
This was delicious! We made it for cinco de mayo appetizer and it was inhaled! Thank you for this great recipe!