Chicken Enchilada Dip

Ingredients:

  • Chicken (1 rotisserie chicken OR, 2 chicken breasts cooked and shredded)
  • 1 28 ounce Can red enchilada sauce
  • 1 Tbsp taco seasoning
  • 1 Tsp garlic powder
  • 1 Tsp onion powder
  • 1 Tbsp dry ranch dressing/dip mix
  • 1 1/2 Cup shredded cheddar cheese
  • 1 1/2 Cup shredded Mexican cheese blend
  • 2 8 ounce bricks cream cheese softened
  • Hot pepper sauce to taste
  • Chips for serving
  • Toppings : optional
  • Green onion
  • Black olives
  • sour cream

Instructions:

  1. OVEN METHOD:
  2. Preheat oven to 375.
  3. In a large bowl mix softened cream cheese with a hand held mixer until it becomes smooth.
  4. With mixer on low, slowly pour enchilada sauce into cream cheese and mix until blended.
  5. Blend in taco seasoning, ranch mix, and garlic powder.
  6. Stir in the shredded chicken, 1 cup of the shredded cheddar, and 1 cup of the Mexican cheese blend.
  7. Pour mixture into a 9×13 dish and top with remaining cheese.
  8. Bake for 15-20 minutes until cheese is melted and dip is hot and bubbly.
  9. CROCK POT:
  10. Follow directions 1-4 from the oven method above.
  11. Pour the mixture into the crock pot and allow to cook on high for 1-2 hours.
  12. About 20 minutes before serving, top dip with remaining cheese. Replace crock pot lid and allow cheese to melt.
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