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Friday, October 17, 2014

Chicken Enchilada Dip {Football Friday}

chicken enchilada dip

This dip should come with a warning! It is dangerously good! Every time I make it, people go crazy over it. I could actually eat this dip as my dinner. It is that good. Now, this does have a little kick from the Ro*tel tomatoes. If you are worried about the heat, use Mild Ro*tel. We didn't think it was hot, but I know some people are more sensitive to heat than we are.

This dip can be made ahead of time and refrigerated until you are ready to bake it. I like to serve this with Fritos, but you can use any chip you prefer. It would also be good with some celery and/or green pepper slices.

chicken enchilada dip

Chicken Enchilada Dip
serves 8-10
(Printable Recipe)

  • 12 oz cooked chicken, chopped (1/2 rotisserie chicken)
  • 2 (8oz) packages cream cheese, softened
  • 1 can Ro*tel tomatoes
  • 1 1/2 cups cheddar cheese, shredded
  • 1 tsp cumin
  • 1 1/2 Tbsp chili powder
  • 1 tsp garlic, minced
  • 1 tsp oregano
  • 1/4 tsp black pepper

Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.

Mix together all ingredients and spread in baking dish.

Bake for 30 minutes, or until bubbly. Serve with tortilla chips or Fritos.

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  1. Looks yummy! Is that the Pampered Chef Mini Baker you used?

    1. It is the large round baker from Pampered Chef - I've had it forever & LOVE it!

  2. Yum! Looks perfect for the South Carolina tailgate next weekend...


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