Description
This Chicken Enchilada Dip is a flavorful, cheesy appetizer perfect for parties and gatherings. Made with tender cooked chicken, cream cheese, spicy Rotel tomatoes, and a blend of Mexican spices, it’s baked until bubbly and served warm with crunchy tortilla chips for dipping.
Ingredients
Scale
Chicken Enchilada Dip Ingredients
- 3 cups cooked chopped chicken
- 2 (8-oz) packages cream cheese, softened
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- 1½ cups shredded Mexican cheese blend
- 1 tsp cumin
- 1½ Tbsp chili powder
- 1 tsp garlic, minced
- 1 tsp oregano
- ¼ tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 350ºF. Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking and ensure easy serving.
- Mix Ingredients: In a large bowl, combine the cooked chopped chicken, softened cream cheese, undrained Rotel diced tomatoes with green chilies, shredded Mexican cheese blend, cumin, chili powder, minced garlic, oregano, and black pepper. Stir thoroughly until all ingredients are evenly mixed.
- Bake the Dip: Spread the mixture evenly in the prepared baking dish. Place the dish in the preheated oven and bake for 30 minutes, or until the dip is hot and bubbly around the edges.
- Serve: Remove from the oven and allow to cool slightly before serving. Serve warm with tortilla chips or Fritos as a delicious, crowd-pleasing appetizer.
Notes
- You can substitute cooked rotisserie chicken to save time.
- Adjust the chili powder based on your preferred spice level.
- Serve with various dippers like sliced vegetables or pita chips as alternatives to tortilla chips.
- For a creamier texture, you may add a splash of sour cream or Mexican crema before baking.
