Hot Chicken Enchilada Dip is a big-time favorite Mexican style appetizer dip recipe.
As the bowl above indicates, you’re going to want to dish out a good amount of this decadent dip and just dip away… all by yourself. This stuff is addicting, and it’s the perfect sort of dip to include at a party. Everyone loves a dip like this.
For some reason, this one is a big hit at sports parties like Super Bowl. It seems to be a draw for the guys, but believe me… the girls like it too! I’ve served it at a cocktail party too. And it’s also a good one for Happy Hour with friends.
The dip is composed of a hot, cheesy mixture with chicken breast (you’ll need 4 cups shredded chicken) and Rotel tomatoes mixed in. It’s topped off with plenty more cheese (cheddar) — which gets all melty and wonderful after a brief stint in the oven.
The best way to make Shredded Cooked Chicken Breast:
For making shredded chicken on the stove: Place boneless chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes. Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
For making shredded chicken in the slow cooker: Place 4 boneless chicken breasts in the bottom of your crockpot, sprinkle with salt and pepper, and add 1 cup of chicken broth. Let cook 6 hours on low, then remove the chicken and shred.
For making shredded chicken in the Instant Pot: Place 4 boneless chicken breasts in the Instant Pot, sprinkle with salt and pepper and add 1 cup of chicken broth. Seal, Manual High Pressure 10 minutes, then natural release for 10 minutes. Open the Instant Pot, discard half of the liquid and shred the chicken into the remaining liquid.
There’s no enchilada sauce in this recipe. The spicy Rotel tomatoes add an “enchilada” element to this hot cheesy chicken dip.
Chicken Enchilada Dip is so well-loved that you’ll find it’s one of the first things to disappear at your party. Be sure to have an endless supply of chips available!
This dip is best served hot out of the oven, but you can also remove it to a bowl and serve the leftovers warm or close to room temperature. It’s good every which way!
Here are a few more dip recipes you might enjoy:
- Slow Cooker Mexican Street Corn Dip
- Caramelized Onion Dip
- Beer and Bacon Dip
- Game Day Smokey Jarlsberg Dip
- Hot Reuben Dip
- Buffalo Chicken Dip
Hot Chicken Enchilada Dip
Recipe Details
Ingredients
- Two 10-ounce cans Rotel tomatoes with chiles, drained
- Two 8-ounce packages cream cheese, at room temperature
- 1 cup mayonnaise
- 1 cup sour cream
- 16 ounces shredded cooked chicken breast
- 4 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Spray a 3-quart casserole dish with nonstick cooking spray.
- In a large bowl and with an electric mixer, blend together the Rotel, cream cheese, mayo and sour cream until smooth. Stir in the chicken and cheese and pour into the prepared dish.
- Bake 25 to 35 minutes. Serve with tortilla chips for dunking.
Notes
- It's okay to use low fat mayonnaise and low fat sour cream in this recipe, but don't try to cut back on the fat for the cheddar cheese. Low fat cheddar cheese doesn't melt very well at all and you won't get the hot and cheesy result that you're looking for in this dip.
