Lorraine’s Partytime Hot Chicken Enchilada Dip

Looking for great dip recipes that are hot, easy, yummy and delicious?  Look no further!  Lorraine’s Hot Chicken Enchilada Dip is one of those dip recipes that’s gone in a flash!  Guaranteed!  Creamy and cheesy with a slight piquant bite from the green chilies and jalapeno, this Mexican-inspired appetizer dip is a keeper!

One of the most popular dip recipes on my blog, this hot and cheesy chicken enchilada dip is also one of the best dips for parties because is it so incredibly easy to make.  Made with (gasp!) canned chicken, it requires no cooking time until you pop it in the oven to heat through until bubbly.  Traditionally served with tortilla chips, this dish makes a great cracker dip, too.

Creamy, cheesy and slightly piquant from green chilies and jalapeno, this Mexican-inspired Hot Chicken Enchilada Dip is a keeper! #partydips Click To Tweet

The Backstory…

Occasionally, I invite friends over for a “Teach Me to Cook” session.  This time, I invited my longtime friends, Lorraine and Chris.  I started my “Teach Me to Cook” series back in 2013 with my post Barefoot with Friends and Vanessa’s Pavlova.  My beautiful, statuesque and young friend, Vanessa, had done me the honor of flying to California from her homeland of Australia just to attend our Blog-o-versary Party.

Anyway, back to Lorraine and dip recipes…

I hate to admit it, but I’ve known Lorraine for 30+ years.  A long-time co-worker at my “real” job, in our early days as friends and colleagues, Lorraine was pregnant with her first child.  Naturally slender, Lorraine would return from her doctor’s check-ups dismayed that she was gaining weight too fast.  And, even though she was still slender, her doctor wanted her to be more mindful of what she ate.

Everyday at lunchtime, Lorraine ate rabbit food while the rest of us gorged on burgers and fries.  And still she gained weight.

Finally, the day arrived and she went into labor.  A beautiful, normal-weight son, Sean, was born.  But, her doctor looked at her distended abdomen and exclaimed “this doesn’t look right!”  He reached up inside her and his hand touched a foot.  Within minutes, Lorraine also had a daughter!

Twins!

Heather was the tiniest baby I’ve ever seen in my life!  Weighing under 4 pounds, she had hidden behind the robust Sean, not appearing on ultra sound tests.  Plus, the doctors never detected a second fetal heartbeat!

Fast forward 30+ years, Lorraine’s children are wonderful adults with active lives – a testament that even with modern medicine, life is full of surprises!

Our feast…

Anyway, on this particularly beautiful, sunny day in our Southern California paradise, Lorraine made her Hot Chicken Enchilada Dip, and I made:

Cheesy Mushroom Quiche

Easy Quiche Lorraine (in her honor)

Mexican Corn Salad

Creamy Petite Pea Salad with Bacon and Cashews and,

I know, I know.  I went a bit overboard on the food.  Sometimes I’m a bit indecisive (really?), so I make too much!  Plus, Chris made her family’s recipe for Butterscotch Walnut Squares.  After an endless photo shoot with an assist from Lorraine and Chris, we sat down to feast on our spread!

Now, Lorraine’s Hot Chicken Enchilada Dip makes about 3+ cups of dip – an ample amount in most instances.  But, Charlie loved this dip so much, he kept eating it and eating it and eating it!  Before you knew it, the four of us had eaten about 2/3’s of this dip!  I’m warning you because if you make this hot chicken enchilada dip for a party of 10 to 20 people or take it to a potluck gathering, you might want to double the recipe.  And, you might want to tell your family and friends that you got the recipe here, on this site, because people are going to ask you for the recipe – guaranteed!

How to make Lorraine’s Hot Chicken Enchilada Dip:

1. This unnamed gadget, belonging to Lorraine, is an interesting “find”.  Maybe it’s a long-handled, fluted biscuit cutter?  Whatever it is, Lorraine uses it to flake the canned chicken you use in this recipe.  You can use a pastry cutter instead.
2. Place 2 cans of chicken breast into a large bowl and if you don’t have this contraption, use a fork or a pastry cutter to flake it!
3. In a second, smaller bowl, combine the softened cream cheese and mayonnaise.
4. Add a can of diced green chilies to the cream cheese/mayo mixture and combine. Also add the diced jalapeno at this point.
5. Add 2 cups of shredded sharp cheddar cheese and combine.
6. Add the cheese mixture to the chicken mixture, blending well with a spatula.

Here’s Lorraine adding the dip to my fluted Le Creuset Tart Dish.  The color of this dish is called “Palm.” Once in the baking dish, transfer to oven and bake at 350 degrees for 30 to 40 minutes until hot and bubbly.

Lorraine served this amazingly delicious concoction with crispy rice crackers, which are the perfect foil for this dip.  But, I’m sure it’s great on just about any kind of cracker or tortilla chips!

Materials and Supplies

Here’s a list of the materials and supplies used to make this recipe for chicken enchilada dip (this post contains affiliate links for your convenience.  Click here to read my full disclosure policy.):

Mixing Bowl Set || Baking Dish || Pastry Cutter || Spatula || Canned Chicken || Rice Crackers || Canned Green Chilies

I added canned chicken, rice crackers and canned green chilies to the list of materials and supplies because depending on where you live, they may be hard to find.  But, Amazon comes through yet again!

Here’s the recipe:

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Tootles,

Other Dip Recipes from Toot Sweet 4 Two’s Archives:

Kyle’s Killer Ceviche Del Mar

Cheesy Spinach and Artichoke Dip

Harvest Pumpkin Cream Cheese Spread

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