Hot Chicken Enchilada Dip

Hot Chicken Enchilada Dip is a big-time favorite Mexican style appetizer dip recipe.

Hot Chicken Enchilada Dip served with tortilla chips

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.

Hot Chicken Enchilada Dip

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.

Dunking tortilla chips in Hot Chicken Enchilada Dip

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!

Hot Chicken Enchilada Dip

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:

Hot Chicken Enchilada Dip

A delicious warm chicken enchilada dip to be served with tortilla chips!

Course Appetizer
Cuisine Mexican
Keyword chicken enchilada dip, hot chicken enchilada dip
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 15 servings
Calories 412 kcal

Ingredients

  • 2 10-ounce cans Rotel tomatoes with chiles, drained
  • 2 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

  1. Preheat the oven to 350°F. Spray a 3-quart casserole dish with nonstick cooking spray.

  2. In a large bowl and with an electric mixer, blend together the cream cheese, mayo and sour cream until smooth. Stir in the chicken and cheese and pour into the prepared dish.

  3. Bake 25 to 35 minutes. Serve with tortilla chips for dunking.

Recipe 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.
Nutrition Facts
Hot Chicken Enchilada Dip
Amount Per Serving (1 serving)
Calories 412 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 16g 80%
Cholesterol 101mg 34%
Sodium 417mg 17%
Potassium 236mg 7%
Total Carbohydrates 3g 1%
Sugars 2g
Protein 17g 34%
Vitamin A 17.4%
Vitamin C 4.4%
Calcium 28%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.
More Enchilada Love...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *