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My review
Chicken Enchilada Dip
Kelley
"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 calsOriginal recipe yields 30 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
- Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
- 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.
- Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.
Nutrition Facts
Per Serving: 128 calories; 11.5 g fat; 0.8 g carbohydrates; 5.7 g protein; 28 mg cholesterol; 163 mg sodium. Full nutrition
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Reviews
Read all reviews 444533 Ratings
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Most helpful positive review
5/31/2003
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
5/2/2010
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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5/31/2003
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...
2/7/2010
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 ...
9/26/2002
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...
2/19/2003
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 & ...
12/7/2007
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...
3/28/2007
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...
6/20/2004
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...
11/22/2003
Excellent! Instead of serving hot, I took the cold dip and spread on tortillas and rolled them up and cut into slices.