Chicken Enchilada Dip - this dip is dangerously delicious! Super simple to make and everyone LOVES it! Chicken, cream cheese, Rotel, cheese, cumin, chili powder, garlic, oregano, and black pepper. This is always the first thing to go at our parties. Everyone asks for the recipe. You can serve this as an appetizer with chips or veggies or as a main dish in tortillas. YUM! Low-carb, keto-friendly, and gluten-free.
Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
Mix together all ingredients and spread in the baking dish.
Bake for 30 minutes, or until bubbly. Serve with tortilla chips or Fritos.
Notes:
I used a rotisserie chicken for the shredded chicken in this dish. You can use any cooked chicken that you have on hand - chicken breast, chicken tenderloins, or chicken thighs all work great.
Feel free to add black beans, jalapeno, olives, cilantro, or green onions to the dip.
You can use 2 1/2 tablespoons of taco seasoning in place of the seasonings.
Can I make Chicken Enchilada dip in the slow cooker? Yes! Mix together the dip and spread it in the crock pot. Cover on cook on LOW for several hours, until warm.
Can I make Chicken Enchilada dip ahead of time? Yes! You can assemble the dip in advance and refrigerate for later. The dip will keep about 3 days in the refrigerator.
Is Chicken Enchilada Dip spicy? There is a kick from the Rotel diced tomatoes and green chiles. If you are worried about the heat, use a can of MILD Rotel.
This dip is low-carb, keto-friendly, and gluten-free.