Crowd Pleaser Chicken Enchilada Dip Food

CHICKEN ENCHILADA DIP

Chicken Enchilada Dip image

This Chicken Enchilada Dip is one of the most delicious and cheesiest appetizers ever! It's such a crowd pleaser.

Provided by Holly Sander

Categories Apps

Time 30m

Number Of Ingredients 17

Ingredients

8 ounces enchilada sauce (mild or medium)
11 ounces canned corn, drained
1 can Rotel, drained
15 ounces black beans
½ cup chopped cilantro
5 chopped green onions
2 jalapeños (either with seeds and ribs removed for less hot or left in for a little spice)
3 tablespoons taco seasoning (I used McCormick 30% Less Sodium Seasoning)
7 ounces chopped green chilies, drained
8 ounces cream cheese, softened
1½ pounds shredded chicken
8 ounces of shredded cheddar cheese or Mexican blend cheese (hold back 3 ounces)
Chopped Green onions
Diced Jalapenos
Extra shredded cheese
Chopped cilantro
Sour cream

Steps:

Preheat the oven to 400 degrees.
Mix together all the ingredients except for the chicken, cream cheese, and shredded cheese.
Add the softened cream cheese and fold in.
Fold in the shredded chicken.
Mix in 3 ounces of the shredded cheese.
Spray a 9x13 baking dish or a 12 inch cast iron skillet with cooking spray and add the chicken dip mixture.
Bake for 15 mins uncovered or until bubbling.
Sprinkle on the remaining shredded cheese and bake 5 more minutes.
Garnish with your favorite toppings and enjoy with chips, tortillas, or over a salad.

Nutrition Facts : Calories 351 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 19 grams fat, Fiber 5 grams fiber, Protein 26 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 5 ounces, Sodium 761 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CHICKEN ENCHILADA DIP

Chicken Enchilada Dip image

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

Ingredients

1 lb boneless skinless chicken breast half, grilled and shredded
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 (8 ounce) package shredded colby-monterey jack cheese or 1 (8 ounce) package Mexican blend cheese
1 (4 ounce) can diced green chili peppers
1 jalapeno pepper, finely diced

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

CROWD-PLEASER CHICKEN ENCHILADA DIP

Crowd-Pleaser Chicken Enchilada Dip image

AWESOME DIP!!!! GREAT with those scoop chips! I got this from a friend, thank you Heuy if you see this...teehee!!! Always a big hit at parties!

Provided by Amy V

Categories Lunch/Snacks

Time 15m

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

2 (8 ounce) packages cream cheese
1 (14 ounce) can Rotel Tomatoes
1 (12 ounce) package cooked chicken, southwestern seasoned (precooked in the meat section, it actually states Southwestern Chicken on the package)
1 1/2 cups cheddar cheese, shredded
4 green onions, chopped
1 teaspoon cumin
1 1/2 tablespoons chili powder
1 teaspoon garlic, minced
1 teaspoon oregano
1 teaspoon cilantro (optional)
1/8 teaspoon black pepper
tortilla chips

Steps:

Soften the cream cheese and cheddar cheese in microwave.
Mix in the remaining ingredients.
Set in refrigerator overnight for fullest flavor.
Can be served hot, can be served cold, however you prefer with tortilla chips.
Enjoy!

CHICKEN ENCHILADA DIP

Chicken Enchilada Dip image

For some reason I just love this dip. I usually have a little leftover chicken from dinner. I chop it and freeze it just for this dip. In a pinch you could use the already cooked chicken strips from the grocery store, but that could get very expensive. You can also double this for a party and use a 13 x9 pan instead of the pie plate. I keep meaning to make enchiladas out of this filling to see how it goes, but I haven't gotten around to it yet.

Provided by BetterOffBread

Categories Poultry

Time 30m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 ounce) package cream cheese, softened
2 cups shredded mexican cheese, divided
1 (7 ounce) can chopped green chilies, undrained
1 teaspoon garlic powder
1/4 teaspoon chili powder
1/2 lb boneless skinless chicken breast, cooked, finely chopped
tortilla chips, heavier the better

Steps:

PREHEAT oven to 350°F
Beat cream cheese, 1 cup of the shredded cheese, chilies and seasonings in small bowl with electric mixer on medium speed until well blended.
Stir in chicken.
SPREAD into 9-inch pie plate.
Sprinkle with remaining 1 cup shredded cheese.
BAKE 20 to 30 minutes or until dip is heated through, and cheese is melted and just slightly browned at edges.
Serve with tortilla chips.

Nutrition Facts : Calories 132.3, Fat 10.1, SaturatedFat 6.3, Cholesterol 41.1, Sodium 239.1, Carbohydrate 2.5, Fiber 0.2, Sugar 1.5, Protein 8.2

CHICKEN ENCHILADA DIP

Chicken Enchilada Dip image

Make and share this Chicken Enchilada Dip recipe from Food.com.

Provided by agileangus

Categories < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken breast, cooked and shredded
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 (8 ounce) package grated sharp cheddar cheese
1 (4 ounce) can diced green chilies
1 small jalapeno, chopped fine
3/4 teaspoon tony cachere's creole seasoning
1/4 teaspoon cayenne pepper (or a few dashes of hot sauce)

Steps:

In a large bowl, combine shredded chicken, cream cheese and mayonnaise. Mix well.
Add cheddar cheese and mix.
Add green chiles, jalapeño, creole seasoning and cayenne pepper or hot sauce. (Add more or less depending on how much heat you want.).
pour into 9x12 baking dish. Bake at 375 uncovered for about 20 minutes, until brown around the edges.
Serve warm with tortilla chips.

Nutrition Facts : Calories 263, Fat 20.3, SaturatedFat 8.8, Cholesterol 70, Sodium 473.2, Carbohydrate 6.3, Fiber 0.2, Sugar 2.3, Protein 14.2

CHICKEN ENCHILADA DIP

Chicken Enchilada Dip image

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

Ingredients

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

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

SASSY CHICKEN ENCHILADA DIP

Sassy Chicken Enchilada Dip image

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

Ingredients

3 cooked, boneless chicken breast halves, shredded
2 (8 ounce) packages light cream cheese, softened
4 green onions, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 teaspoon minced garlic
1 teaspoon chopped cilantro
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon paprika

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

CHICKEN ENCHILADA DIP OR SPREAD

Chicken Enchilada Dip or Spread image

This goes well with dippers like tortilla chips, raw celery and carrots or rolled in small soft tortillas. Serve warm or cold, but best warm.

Provided by Parsley

Categories Spreads

Time 40m

Yield 20 serving(s)

Number Of Ingredients 10

Ingredients

1 lb cooked chicken breast, shredded
1/2 cup finely chopped onion
2 teaspoons finely chopped red bell peppers (optional)
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
8 ounces shredded colby-monterey jack cheese (or cheddar-jack)
1 (4 ounce) can diced green chilies
1/8 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon cilantro

Steps:

Mix everything together in a mixing bowl until well blended.
Transfer the mixture to a lightly greased/sprayed medium baking dish.
Bake uncovered at 350 degrees for 30 minutes, or until the edges are lightly golden brown.

Nutrition Facts : Calories 175.5, Fat 13.1, SaturatedFat 5.7, Cholesterol 44.7, Sodium 261.2, Carbohydrate 3.9, Fiber 0.1, Sugar 1.2, Protein 10.6

CROWD-PLEASING BUFFALO CHICKEN DIP

Crowd-Pleasing Buffalo Chicken Dip image

Blue cheese, Buffalo sauce, and chicken make this slow cooker dip a hearty crowd pleaser. Great for tailgates and Super Bowl parties. Serve with celery sticks and corn chips.

Provided by karenpoole

Categories Buffalo Chicken Dip

Time 1h5m

Yield 16

Number Of Ingredients 5

Ingredients

3 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup blue cheese dressing
¾ cup Buffalo sauce
½ cup shredded Cheddar cheese

Steps:

Mix chicken, cream cheese, blue cheese dressing, Buffalo sauce, and Cheddar cheese in a slow cooker.
Cook over High heat, stirring occasionally, until warm and blended, about 1 hour.

Nutrition Facts : Calories 287 calories, Carbohydrate 3.8 g, Cholesterol 69.7 mg, Fat 23.5 g, Protein 15.5 g, SaturatedFat 9.6 g, Sodium 847.7 mg, Sugar 0.5 g

ENCHILADA DIP

Enchilada Dip image

Here's everything you love about cheesy, chile-spiked chicken enchiladas, all in one tasty dip!

Provided by My Food and Family

Categories Dips & Spreads

Time 35m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 6

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (7 oz.) chopped green chiles, undrained
1 tsp. garlic powder
1/4 tsp. chili powder
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
1/2 lb. boneless skinless chicken breasts, cooked, finely chopped

Steps:

Heat oven to 350°F.
Beat cream cheese, chiles, seasonings and 1 cup shredded cheese in small bowl with mixer until blended. Stir in chicken.
Spread onto bottom of 9-inch pie plate.
Bake 20 to 25 min. or until dip is heated through. Sprinkle with remaining shredded cheese; let stand 10 min.

Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 1 g, Fiber 0.5606 g, Sugar 0.7408 g, Protein 6 g

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