Hot Chicken Enchilada Dip is a big-time favorite Mexican style appetizer dip recipe.
Hot Chicken Enchilada Dip
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 for the 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 parties and Happy Hours with girlfriends. This Hot Chicken Enchilada Dip is a guaranteed hit!
🛒Ingredients needed:
- Rotel tomatoes with chilies
- cream cheese
- mayonaise
- sour cream
- cooked chicken breast
- shredded cheddar cheese
✏️How to make Hot Chicken Enchilada Dip:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Preheat the oven to 350°F. Spray a 3-quart casserole dish with nonstick cooking spray.
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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.
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Bake 25 to 35 minutes. Serve with tortilla chips for dunking.
➡️Recipe Tips:
- 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.
- 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.
- 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.
- 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.
✔️What to do with Hot Chicken Enchilada Dip:
- Make it for any and all social gatherings. You’ll find it’s one of the first things to disappear at your party and be sure to have an endless supply of chips available!
- You can now get tortilla chips in so many different colors, so make this dip for a Super Bowl party and try to find chips that match the colors of the teams playing.
- This dip also makes a decadent filling for quesadillas. Make a bunch and serve them cut into wedges.
★How to Store:
HaHaHa! There won’t be any left to store unless you’ve made this for a party of one (which is perfectly okay). In that case, leftovers should be refrigerated in a tightly sealed container for 2 to 3 days.
❤️Why I love this recipe:
- I like this dip is best served hot out of the oven, but you can also remove it to a bowl and serve warm or close to room temperature. I love that no matter how you serve it, this dip is delicious.
- We all love making something that everyone raves about and this is one of these recipes. Compliments are always nice.
- I love that it’s best served with tortilla chips and is a nice change of pace from the usual salsa or guacamole.
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
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
