Chicken Enchilada Dip

Chicken Enchilada Dip

Blogger Jessica Walker from Lil Miss Bossy shares a recipe to turn your favorite Mexican dinner into a cheesy dip! Watch out, it will go fast! By Betty Crocker Kitchens
  • 5 Minutes Prep
    30 Minutes Total
  • 10 Servings

Ingredient List

  • 2 cups shredded cooked chicken breast
  • 1 can (10 oz) Old El Paso™ enchilada sauce
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 1 cup shredded Cheddar cheese (4 oz)
  • Tortilla chips

Preparation

  1. Heat oven to 350°F. Lightly oil 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. In large bowl, combine shredded chicken, enchilada sauce, chiles, 1/2 cup of Monterey Jack cheese and 1/2 cup of the Cheddar cheese. Pour into baking dish. Top with remaining cheeses.
  3. Bake about 20 minutes or until bubbly around edges. Cool 5 minutes before serving with tortilla chips.

Expert Tips

  • Use Make Ahead Shredded Chicken Breast to put this together in a jiffy!
  • Switch it up by using a pound of cooked ground beef!

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