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
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5 Minutes Prep
30 Minutes Total
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10 Servings


Ingredient List
  • Small check mark in a circle icon 2 cups shredded cooked chicken breast
  • Small check mark in a circle icon 1 can (10 oz) Old El Paso™ enchilada sauce
  • Small check mark in a circle icon 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • Small check mark in a circle icon 1 cup shredded Monterey Jack cheese (4 oz)
  • Small check mark in a circle icon 1 cup shredded Cheddar cheese (4 oz)
  • Small check mark in a circle icon 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!