Chicken Enchilada Dip
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| Serves | 6 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Meal type | Appetizer |
| Slightly adapted from recipe on | Betty Crocker |
Chicken enchilada dip is an easy and tasty hot appetizer your lucky guests will love. Pull up a chair and chow down!
Ingredients
- 2 Cups shredded chicken (I use breast meat)
- 1 10 ounce can enchilada sauce
- 1 Small can diced green chiles
- ½ Cup sour cream
- 1 Cup each shredded jack and sharp cheddar cheese
- 1 Small can sliced black olives
Note
I used an 8-inch round cast iron skillet for this chicken enchilada dip, and it was perfect. For this amount of dip, I recommend nothing larger than an 8x8 dish.
I'm excited to try variations of this dip -- adding black beans, swapping out the meat, maybe adding a little sour cream to the mix or changing the red enchilada sauce for green.
I listed 8 servings, but that all depends on what else you are serving. Add a side salad and Jeff and I could eat this for dinner!
Enjoy! - The Recipe Wench
Directions
| Step 1 | |
| Preheat oven to 350ºF Spray 8 x 8 baking dish with nonstick cooking spray. I medium bowl, mix all dip ingredients together -- being sure to reserve some cheese and sliced olives for sprinkling over the top before baking. Bake until cheesees are melted and dip is bubbly. Serve with tortilla chips or hot fresh corn tortillas. | |
