10 May, 2015

Chicken Enchilada Dip

This post contains two Chicken Enchilada Dip recipes.

  • Chicken Enchilada Dip (cold)

  • Chicken Enchilada Dip (warm)

Chicken Enchilada Dip (Cold) ingredients
Makes about 16 appetizer servings
3 skinless chicken breasts, cooked and shredded or use a 3- to 4-lbs. store-bought rotisserie chicken
2 (8-oz) pkgs Neufchâtel cheese, softened
1 (10-oz) can Ro-Tel® Mexican Style Tomatoes with Green Chiles, cut with kitchen shears while still in the can
(1 cup / 4-ozs) shredded cheddar cheese
4 green onions, thinly sliced
1 Tbsp chili powder
1 tsp mined roasted garlic
1 tsp cumin
1 tsp dried oregano leaves, crumbled
1 tsp chopped fresh cilantro
1 tsp paprika

For serving
Corn chips or
Tortilla chips

In a large bowl, combine all of the ingredients. Cover and refrigerate at least four (4) hours (overnight is even better) for the flavors to meld.

Bring to room temperature before serving with chips.

Chicken Enchilada Dip (Warm) ingredients
Makes about 3 cups
2 cups shredded cooked chicken
1 (10.75-ozs) can low sodium condensed cream of chicken soup
1 (5-ozs) can Nestlé® Carnation Evaporated Fat Free Milk
(1 cup / 4-ozs) shredded cheddar cheese
1/2 cup diced celery
1/3 cup finely diced onion
1 (4-ozs) can chopped green chiles
1 (about 1.00- to 1.25-oz) packet taco seasoning

For serving
Tortilla chips or

In a 2-quart casserole dish, combine all of the Dip ingredients and Microwave on High setting, uncovered, for four to five (4 - 5) minutes. Stir; then, Microwave again until warmed through, about another three to four (3 - 4) minutes.

Stir and serve warm with tortilla chips.

Slightly adapts Taste of Home Simple & Delicious. "Chicken Enchilada Dip." Reader's Digest. Mar./Apr. 2006. 35.

Appetizers and Snacks > Cold dips /spreads
Appetizers and Snacks > Warm dips / spreads

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