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Chicken Enchilada Dip

Rated as 4.69 out of 5 Stars

"This spicy baked chicken and cheese dip is a real crowd pleaser, and tastes great with chips or crackers."
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Ingredients

1 h 15 m servings 128
Original recipe yields 30 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
  2. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
  3. Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
  4. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

Nutrition Facts


Per Serving: 128 calories; 11.5 0.8 5.7 28 163 Full nutrition

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Reviews

Read all reviews 446
  1. 536 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

After reading other reviews, I came up with my own revisions to this recipe that make it even more delicious. I marinade the chicken overnight in a package of fajita mix with lime juice. For r...

Most helpful critical review

This was extremely 'runny' when heated....dripped right off the chip. Was thinking of using it as a quesadilla filling, but when that clearly wasn't going to work I was able to use it as a 'cold...

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After reading other reviews, I came up with my own revisions to this recipe that make it even more delicious. I marinade the chicken overnight in a package of fajita mix with lime juice. For r...

I am SO glad I didn't look at any of the reviews until after I had this mixed up. Given that the majority of the reviewers substituted sour cream for the mayonnaise called for I might have done ...

Hi, this is Kelley that posted this recipe. I posted a similar comment before, but just wanted to put it in again. I've noticed that a lot of people have noted that the taste of mayo is a littl...

As per other reviewers, I used 4oz. mayo & 4oz sour cream. I also used 8oz of cubed, hot Mexican Velveeta, green onion, & taco sauce to taste, instead of the shredded cheddar, jalopeno pepper & ...

This is my favorite party dip and everyone else loves it too! I always use canned chicken breast to save some time. It is just as good as fresh chicken in this recipe and it is easier to break u...

Ymmmm! Have made this numerous times for parties. I use 1 can of Hot Rotel instead of chilis as it adds color and spice. Use 1 cup of mayonaise and 1 cup of sour cream to cut the mayo. amount...

I first made the recipe following the other reviewers advice about using 1/2 mayonaise and 1/2 sour cream. The consistancy was too heavy and it tasted like it was missing something. I made it a...

Excellent! Instead of serving hot, I took the cold dip and spread on tortillas and rolled them up and cut into slices.

I thought this recipe is fantastic. Honestly, the appearance may make some folks apprehensive but once they have a bit...mmmm good. To add additional color, I have also added a small jar of dr...