Chicken Enchilada Dip recipe

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Ingredients

1 pound skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar mayonnaise
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, finely diced

Nutrition Info

128.2 calories
carbohydrate: 0.8 g
cholesterol: 27.6 mg
fat: 11.5 g
fiber: 0.1 g
protein: 5.7 g
saturatedFat: 4.2 g
servingSize: -
sodium: 162.8 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.

  2. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.

  3. Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.

  4. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

Recipe Yield

30 servings

Recipe Note

This spicy baked chicken and cheese dip is a real crowd pleaser, and tastes great with chips or crackers.

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