Chicken Enchilada Dip

4.7
(553)

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

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Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hrs 15 mins
Servings:
30
Yield:
30 servings

Ingredients

  • 1 pound skinless, boneless chicken breast halves

  • 1 (8 ounce) package cream cheese, softened

  • 1 (8 ounce) jar mayonnaise

  • 1 (8 ounce) package shredded Cheddar cheese

  • 1 (4 ounce) can diced green chile peppers

  • 1 jalapeno pepper, finely diced

Directions

  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
12g Fat
1g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 30
Calories 128
% Daily Value *
Total Fat 12g 15%
Saturated Fat 4g 21%
Cholesterol 28mg 9%
Sodium 163mg 7%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 6g
Vitamin C 3mg 14%
Calcium 62mg 5%
Iron 0mg 2%
Potassium 51mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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