Chicken Enchilada Dip Recipe

Name: Chicken Enchilada Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon chili powder; ½ teaspoon cumin; ½ teaspoon cayenne pepper; ½ teaspoon red pepper flakes; 1 teaspoon salt; 1 lb boneless skinless chicken breast, cubed; 8 ounces cream cheese, softened; 8 ounces mayonnaise; 8 ounces shredded cheddar cheese; 1 (4 ounce) candiced chilies, drained; 1 jalapeno pepper, raw, finely diced, seeds removed

Servings: persons

1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon red pepper flakes
1 teaspoon salt
1 lb boneless skinless chicken breast, cubed
8 ounces cream cheese, softened
8 ounces mayonnaise
8 ounces shredded cheddar cheese
1 (4 ounce) candiced chilies, drained
1 jalapeno pepper, raw, finely diced, seeds removed

1
Cut up chicken pieces and boil in water with the first 5 ingredients until tender.
2
Remove from heat; cool and shred.
3
While chicken is cooking, put on latex gloves and finely dice jalapeno.
4
In a medium bowl, mix cream cheese, mayo, cheddar cheese, chiles, and jalapeno.
5
Add shredded chicken.
6
Transfer to a 9x13 baking dish.
7
Baked uncovered at 350 for 30 minutes or until golden brown.

1005

kcal

Calories

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Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon cayenne pepper, ½ teaspoon red pepper flakes, and more.

Yes, Chicken Enchilada Dip falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Enchilada Dip

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