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    October 5, 2015

    Chicken Enchilada Dip

    Chicken Enchilada Dip

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    Chicken Enchilada Dip
    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.

    Be sure to share!

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    Hi, I'm Bridget! So glad you're here! I'm a former legal secretary, now wife, mother, grandmother and full-time blogger. My husband Jeff and I live in Colorado with our doggies. My favorite things are family, doggies, gardening and cooking!.

    More about me →

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