Chicken Enchilada Dip
servings
Chicken Enchilada Dip is a great appetizer for holidays, game days and gatherings! Everyone will love this easy chicken dip recipe with shredded chicken, enchilada sauce, lots of cheese and chiles!
Ingredients
- 8 ounces cream cheese, room temperature
- 10 ounces green enchilada sauce
- 2 ½ cups shredded chicken
- 8 ounces freshly shredded Pepper Jack cheese
- 4 ounces diced green chiles
- 1 jalapeno pepper, seeded and diced
Instructions
- Preheat oven to 350°F.
- Add the 8 ounces of cream cheese 10 ounces enchilada sauce to an large oven-proof skillet over medium heat. Cook until cream cheese has completely melted and is well blended, stirring often.
- Add the 2 1/2 cups chicken, 4 ounces Pepper Jack cheese, 4 ounces diced green chiles, and half of the diced jalapeno. Stir until well combined and remove from heat.
- Sprinkle with remaining 4 ounces of Pepper Jack cheese and evenly distribute the remaining jalapeno pieces over the cheese.
- Place skillet into the oven and bake for 20-25 minutes. NOTE: Handle will be HOT, so be sure to use an oven mitt to remove it from the oven.
Nutrition
Calories: 237kcal | Carbohydrates: 4g | Protein: 16g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 524mg | Potassium: 145mg | Fiber: 1g | Sugar: 3g | Vitamin A: 712IU | Vitamin C: 6mg | Calcium: 200mg | Iron: 1mg