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
- 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 9×13-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.