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Chicken Enchilada Dip

Chicken Enchilada Dip

"This spicy baked chicken and cheese dip is a real crowd pleaser, and tastes great with chips or crackers."
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1 h 15 m servings 128 cals
Serving size has been adjusted!
Original recipe yields 30 servings


  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
  2. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
  3. 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.
  4. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

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Read all reviews 437
  1. 524 Ratings

Most helpful positive review

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 r...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 r...

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 ...

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 littl...

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 & ...

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 u...

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...

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...

Excellent! Instead of serving hot, I took the cold dip and spread on tortillas and rolled them up and cut into slices.

I thought this recipe is fantastic. Honestly, the appearance may make some folks apprehensive but once they have a bit...mmmm good. To add additional color, I have also added a small jar of dr...

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