Enchilada Dip Food

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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

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

ENCHILADA DIP



Enchilada Dip image

Dorothy combines some of her hamburger mix with convenient canned chili, tomato sauce and enchilada sauce to make this warm dip. Served with tortilla chips, it's an easy Mexican appetizer that will please a crowd.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 10-12 servings.

Number Of Ingredients 8

2 cups Seasoned Hamburger Mix, thawed
1 can (15 ounces) chili with beans
1 can (10 ounces) enchilada sauce
1 can (8 ounces) tomato sauce
3/4 cup corn chips
1 cup sour cream
1/2 cup shredded cheddar cheese
Tortilla chips

Steps:

  • In a large bowl, combine the hamburger mix, chili, enchilada sauce, tomato sauce and corn chips. Transfer to a greased shallow 2-qt. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until heated through., Dollop with sour cream; spread carefully. Sprinkle with cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with the tortilla chips.

Nutrition Facts : Calories 181 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 528mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

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

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

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

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

ENCHILADA DIP (VEGAN)



Enchilada Dip (Vegan) image

A hearty dip that can be used in a variety of ways! Use with chips and sour cream for poker night. Put in tortillas and top with cheese and lettuce for a taco. Put inside tortillas, sauce, and baby spinach, and make into enchiladas! I created this recipe over the course of a few years, and think I have settled into the final version. If not, I'll likely make additions!

Provided by bekajoi

Categories     Black Beans

Time 20m

Yield 5 cups, 3-4 serving(s)

Number Of Ingredients 8

2 (16 ounce) cans black beans, drained and rinsed
2 tablespoons oil (for refrying)
1 (6 ounce) can green chilies
1 (15 ounce) can corn, drained
1 cup salsa
1 (16 ounce) can enchilada sauce
2 tablespoons taco seasoning
1/2 cup cooked brown rice

Steps:

  • With potato masher, mash black beans until smooth and creamy. You can leave some whole if you like, or mash them all. It's up to you.
  • Meanwhile, heat oil in pan, on medium, or medium-low. When it's warmed through, add beans. Stir frequently, adding more oil as needed, until beans are heated through and refried bean consistency.
  • Add taco seasoning, stir. Add corn, chiles, salsa, rice, and enchilada sauce. Stir, warm through.
  • Serve with (tofutti) sour cream (good stirred in) and tortilla chips, or use in tacos for "meat", or use as enchilada filling!

Nutrition Facts : Calories 654.4, Fat 14.8, SaturatedFat 1.9, Sodium 1551.3, Carbohydrate 112.9, Fiber 26.9, Sugar 11.6, Protein 27.8

ENCHILADA BEAN DIP WITH CORN



Enchilada Bean Dip with Corn image

Provided by Food Network

Categories     appetizer

Time 20m

Yield Serves 18; 1/3 cup per serving

Number Of Ingredients 9

2 cans (14.5 oz. each) Del Monte® Petite Diced Tomatoes with Chipotle Chilies or Del Monte® Petite Diced Tomatoes with Zesty Jalapenos
1 lb. extra lean ground beef
1 can (16 oz.) fat-free refried beans
1 Tbsp. chili powder
1 can (15.25 oz.) Del Monte® Whole Kernel Corn-No Salt Added, well drained
6 oz. shredded low-fat Mexican cheese blend (or 3 oz. mozzarella and 3 oz. reduced fat cheddar cheese) (1 1/2 cups. total)
Tortilla chips
Optional, chopped cilantro or green onions
Optional, sour cream

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. Drain 1 can tomatoes and set aside.
  • 3. Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add 1 can tomatoes and its liquid, 1/2 of the drained tomatoes, the refried beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
  • 4. Place in shallow 2 1/2-quart baking dish. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
  • 5. Bake 8-10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.

BEEF ENCHILADA DIP



Beef Enchilada Dip image

This warm dip is a yummy twist on Mexican night that's whipped up in just minutes for an easy appetizer.

Provided by Corey Valley

Categories     Appetizer

Time 30m

Yield 10

Number Of Ingredients 8

1 lb lean (at least 80%) ground beef
1/2 cup diced yellow onion
1 teaspoon salt
1/4 teaspoon pepper
1 can (10 oz) Old El Paso™ red enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 cups shredded Mexican cheese blend (8 oz)
Tortilla chips, as desired

Steps:

  • Heat oven to 400°F.
  • In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is fully cooked. Reduce heat to medium-low; add enchilada sauce. Stir and simmer 1 minute.
  • Stir in chiles. Add 1 cup of the cheese; stir well. Remove from heat.
  • Place mixture in ungreased ovenproof dish, such as 8-inch skillet or 8-inch square pan or baking dish. Top with remaining cheese. Bake 5 to 7 minutes or until cheese is bubbly.
  • Serve warm with your favorite chips.

Nutrition Facts : Calories 170, Carbohydrate 4 g, Cholesterol 50 mg, Fat 1/2, Fiber 0 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 1 g, TransFat 0 g

BEEF ENCHILADA DIP



Beef Enchilada Dip image

I kind of invented this recipe based on how I make my enchilada sauce. I always want to dip my chips in the sauce, so I turned it into a dip! Serve with tortilla chips and/or Fritos®. It is good in tortillas as well.

Provided by amy t

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 45m

Yield 10

Number Of Ingredients 7

½ pound ground beef
¼ onion, chopped, or more to taste
⅔ cup water
1 (1 ounce) packet taco seasoning mix
1 (28 ounce) can mild red enchilada sauce
2 (10.75 ounce) cans cream of mushroom soup
½ cup shredded Cheddar cheese, or to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning; cook and stir until water is evaporated, about 5 minutes.
  • Mix enchilada sauce, cream of mushroom soup, and Cheddar cheese together in a slow cooker; turn on High. Add ground beef mixture to enchilada sauce mixture. Cook, stirring occasionally, until sauce begins to bubble, 15 to 20 minutes. Decrease heat to Low or 'Keep Warm' setting to serve.

Nutrition Facts : Calories 178.5 calories, Carbohydrate 11.9 g, Cholesterol 21.1 mg, Fat 11 g, Fiber 0.9 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 859 mg, Sugar 2.1 g

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