Chicken Enchilada Dip
The ultimate comfort food, Chicken Enchilada Dip is creamy, cheesy, and bursting with flavor! This easy weeknight dinner is sure to satisfy your cravings and impress your guests. Perfect for gatherings, it’s a must-try tonight!
Equipment
- Mixing Bowls
- 9×13-inch Baking Dish
- Chef Knives
- Cutting Board
- Rotary Cheese Grater
Ingredients
- 3 cups cooked chopped chicken
- 2 packages cream cheese 8 oz each
- 1 can Rotel diced tomatoes and green chilies 10 oz, undrained
- 1.5 cups shredded Mexican cheese blend
- 1 tsp cumin
- 1.5 Tbsp chili powder
- 1 tsp garlic minced
- 1 tsp oregano
- 0.25 tsp black pepper
Instructions
- Preheat your oven to 350ºF. Getting your oven ready in advance is crucial for achieving that perfect bubbly finish. This temperature will ensure your dip heats evenly throughout.
- While waiting for the oven, lightly spray a 9×13-inch baking pan with cooking spray. This step is essential to prevent the dip from sticking to the pan, ensuring easy serving later on.
- In a large mixing bowl, combine the cooked chicken, softened cream cheese, undrained Rotel, and shredded Mexican cheese blend. It’s best to mix these ingredients well so that every bite is packed with flavor.
- Next, add the spices: cumin, chili powder, garlic, oregano, and black pepper. Stir everything until it’s well combined, and you see a nice even mix of colors and textures.
- Spread the mixture evenly into the prepared baking dish, smoothing out the top with a spatula. This ensures that it bakes evenly and looks delicious when served.
- Once the oven is ready, place the baking dish inside. Bake for about 30 minutes or until the top is bubbly and golden brown. You’ll know it’s done when the cheese is melted, and the entire dip looks inviting.
- After baking, carefully remove it from the oven. Let it cool for a few minutes before serving. This allows the flavors to settle and prevents anyone from burning their mouth!
- Serve the Chicken Enchilada Dip warm with tortilla chips or Fritos. I love to set out a platter of options for dipping to encourage everyone to dig in!
- Enjoy the delightful reactions as your guests savor every cheesy, spicy bite!
Notes
- Tip 1: You can use any cooked chicken that you have on hand – chicken breast, chicken tenderloins, or chicken thighs all work great.
- Tip 2: Feel free to add black beans, jalapeño, olives, cilantro, or green onions to the dip.
- Tip 3: You can use 2 1/2 tablespoons of taco seasoning in place of the seasonings.
- Tip 4: Mix together the dip and spread it in the crock pot. Cover on cook on LOW for several hours, until warm.
- Tip 5: You can assemble the dip in advance and refrigerate for later. The dip will keep about 3 days in the refrigerator.
- Tip 6: If you are worried about the heat, use a can of MILD Rotel.