Lorraine’s Partytime Hot Chicken Enchilada Dip
Creamy and cheesy, this is one of those dip recipes served hot. Delicious, it has a slight piquant flavor from the green chilies and jalapeno. Want it spicier? Add more jalapeno!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 10 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 2 – 12 ounce cans of chicken breast
- 8 ounces cream cheese, softened to room temperature
- 1 cup mayonnaise
- 1 – 5 ounce can of diced green chilies
- 2 tablespoons (about one small) finely diced jalapeno
- 2 cups shredded sharp cheddar cheese
- Favorite crackers, for serving
Instructions
- Preheat oven to 350 degrees F.
- Add chicken to a large mixing bowl and flake with fork.
- In a smaller mixing bowl, add softened cream cheese and mayonnaise, mixing to combine.
- Add both the diced green chilies and diced jalapeno to the cream cheese/mayo mixture, stirring to combine.
- Next, add the shredded sharp cheddar cheese and mix well.
- Then, add the cheese mixture to the chicken and mix well.
- Spread mixture in a baking dish (8″ x 8″ pan, pie plate, ceramic baking dish, etc.) and bake for 30 to 40 minutes until edges are brown and dip is bubbly.
- Serve with your favorite crackers.
Find it online: https://tootsweet4two.com/lorraines-hot-chicken-enchilada-dip/
