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READY IN 1¼ hrs

Chicken Enchilada Dip

Read Reviews (401)

"This spicy baked chicken and cheese dip is a real crowd pleaser, and tastes great with chips or crackers." — Kelley

Ingredients Edit and Save

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How to Bone a Chicken Breast

Original recipe makes 30 servings Change Servings

1 pound skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar mayonnaise

1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, finely diced

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Directions

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.

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PREP 15 mins
COOK 50 mins
READY IN 1 hr 15 mins

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After reading other reviews, I came up with my own revisions to this recipe that make it even more delicious. I marinade the chicken overnight in a package of fajita mix with lime juice. For remaining ingredients, I use the 8 oz. of cream cheese as the original states, 4 oz. mayonnaise, 4 oz. sour cream, the cheddar, chiles and jalapeno as recipe states, add a can of rinsed black beans, 3 sliced green onions, 1 small clove of minced garlic and salt and pepper to taste. Delicious!

—SReed

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Most Helpful Critical Review

May 03, 2010

This was extremely 'runny' when heated....dripped right off the chip. Was thinking of using it as a quesadilla filling, but when that clearly wasn't going to work I was able to use it as a 'cold' filling in a tortilla and roll up and cut into pinwheels. Worked out perfectly. Needed some sprucing up with green onions, spices etc....but a good starting point to work from.

—CANDEELAND

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473 Ratings

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Feb 08, 2010

I am SO glad I didn't look at any of the reviews until after I had this mixed up. Given that the majority of the reviewers substituted sour cream for the mayonnaise called for I might have done the same. It makes me wonder if so many did that simply because, well, everybody else did. Then there were others who said this was greasy or bland and made significant changes to the recipe. I was nervous that since I made this just as the recipe directed that it was going to be a mayonnaisy, greasy, tasteless flop. I needn't have worried, because let me tell you, this stuff is good! No, I mean this stuff is GOOD. It is creamy, and chickeny and not greasy and not mayonnaisy (in fact, had I not put it in there myself I wouldn't have even known there was any). This is so nicely flavored, and certainly doesn't require any messing with to make it better. Once out of the oven (believe it or not I just heated it in the microwave for a few minutes and it turned out perfectly!) I plopped some sour cream on the top and sprinkled it with chopped green onion. This is a dip I'd be proud to take or serve anywhere or anytime I have a need to make or bring something awesome good. Perfect, flawless recipe.

—naples34102

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Jan 29, 2004

Hi, this is Kelley that posted this recipe. I posted a similar comment before, but just wanted to put it in again. I've noticed that a lot of people have noted that the taste of mayo is a little strong, and some have substituted 8 oz mayo and 8 oz sour cream instead, thinking the recipes calls for 16 oz of mayo. The recipe only calls for 8 oz of mayo total. If you do want to include some sour cream, I would suggest 4 oz mayo and 4 oz sour cream. Thanks for all the great reviews!

—KCS13

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Dec 16, 2003

As per other reviewers, I used 4oz. mayo & 4oz sour cream. I also used 8oz of cubed, hot Mexican Velveeta, green onion, & taco sauce to taste, instead of the shredded cheddar, jalopeno pepper & green chili peppers. Easier & creamier. I guess, I pretty much changed the whole recipe, but whatever, it turned out great. I have had so many compliments & requests for copies of this recipe. Served it with Frito Scoops. You can make it even easier by getting a couple cans of white-meat chicken. Only needed to bake it about 30 minutes. Try it; believe me, you'll like it.

—ROBINRN

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Mar 28, 2007

Ymmmm! Have made this numerous times for parties. I use 1 can of Hot Rotel instead of chilis as it adds color and spice. Use 1 cup of mayonaise and 1 cup of sour cream to cut the mayo. amount and add garlic powder. EVERYONE wants this recipe.

—scookie

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Dec 07, 2007

This is my favorite party dip and everyone else loves it too! I always use canned chicken breast to save some time. It is just as good as fresh chicken in this recipe and it is easier to break up. I also add a few dashes of chili powder and omit the jalapeños because I'm not a fan. When I mix the ingedients together, I use a hand mixer. It breaks up the big chunks of chicken and really helps blend everything together nicely. Excellent party dish! Serve with Tostitos.

—Nick's Mom

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Jun 20, 2004

I first made the recipe following the other reviewers advice about using 1/2 mayonaise and 1/2 sour cream. The consistancy was too heavy and it tasted like it was missing something. I made it a second time using 1 can cream of chicken soup and 8 oz carton of sour cream in place of the mayonaise AND the cream cheese. I also added a small-medium, diced onion; 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp ground coriander. Now I have people begging for more.

—LGARZA21

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Nutrition

Calories
128 kcal
6%

Carbohydrates
0.8 g
< 1%

Cholesterol
28 mg
9%

Fat
11.5 g
18%

Fiber
0.1 g
< 1%

Protein
5.7 g
11%

Sodium
163 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Enchilada Dip

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories: 128
Calories from Fat: 103

% Daily Value *
Total Fat 11.5g 18 %
Saturated Fat 4.2g 21 %
Cholesterol 28mg 9 %
Sodium 163mg 7 %
Potassium 51mg 1 %
Total Carbohydrates 0.8g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 5.7g 11 %
Sugars 0.3g
Vitamin A 5 %
Vitamin C 5 %
Calcium 8 %
Iron 3 %
Thiamin 1 %
Niacin 19 %
Vitamin B6 8 %
Magnesium 2 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.