Chicken Enchilada Dip
How many people does this Chicken Enchilada Dip serve?
That is a question which is not easily answered.
If I didn’t have to share with Jeff, this dish would serve exactly ONE — me!
When you taste how delicious it is, you’ll understand my dilemma.
I finally settled on 6 servings, but it all depends on what else there is to snack on.
Double the recipe just in case — this dip is delicious!
ENJOY! – The Recipe Wench
Chicken Enchilada Dip
Print recipe
| Serves | 6 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Meal type | Appetizer |
| Slightly adapted from recipe on | Betty Crocker |
Ingredients
- 2 Cups shredded chicken (I use breast meat)
- 1 10 ounce can enchilada sauce
- 1 Small can diced green chiles
- 1/2 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. | |
