This chicken enchilada dip is an easy oven baked dip recipe made with hot sauce, cheddar cheese and cream cheese!
Need a delicious dip that will be devoured by your guests? This chicken enchilada dip is great appetizer for parties both big and small.
How to make Chicken Enchilada Dip
3 Tbsp Hot Sauce
1 cup cooked, shredded chicken
1 cup shredded cheddar cheese
1/2 cup chopped onion
1 cup petite diced tomatoes
1 jalapeno, minced
8 oz Cream cheese
Combine all ingredients (except shredded cheese & jalapeños) and place in cast iron skillet.
Top with shredded cheese and bake at 400 degrees for 15-20 minutes or until all ingredients are melted.
Remove from oven, top with jalapeño slices.
Serve with tortilla chips.
- 3 Tbsp Hot Sauce
- 1 cup cooked, shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1 cup petite diced tomatoes
- 1 jalapeno, minced
- 8 oz Cream cheese
- Combine all ingredients (except shredded cheese & jalapeños) and place in cast iron skillet.
- Top with shredded cheese and bake at 400 degrees for 15-20 minutes or until all ingredients are melted.
- Remove from oven, top with jalapeño slices.
- Serve with tortilla chips.
Amount Per Serving: Calories: 197Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 55mgSodium: 370mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 10g
Complete your party with these other tasty appetizers:
Can Enchilada Dip be made in the crockpot?
Of course! Hot dips are always a hit and the slow cooker keeps the dip warm and melted for the entire party. You assemble the recipe the same way and cook on low for 2-3 hours.
What to serve with Chicken Enchilada Dip
Chips! Of course chips go great and a favorite for all types of tips. You obviously can’t go wrong with this choice. You can also use homemade chips, French bread, tortillas and pretzels.
Veggies! For veggies, I recommend anything that you cut as a stick. Especially peppers, celery and cucumbers.
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