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Chicken Enchilada Dip

2 December 2013

Chicken Enchilada Dip_heidikinscooks_Nov 2013

I have been tweaking this recipe for several months now, and the great thing I’ve discovered is that no matter what you add to it the end result is pretty darn delicious. You can bump up the spices for a more flavorful dip, or add jalapenos if you’d like some more kick, you can throw in a half can of olives or top with some fresh salsa…the variations are endless. You should also make a habit of bringing this to every party you attend, you are practically guaranteed massive popularity because everyone loves this dip. I don’t eat chicken and I love this dip!

Chicken Enchilada Dip

Preheat oven to 325

2 12.5 oz cans cooked chicken (or leftover cooked chicken, or rotisserie chicken, whatever you prefer)
16 oz. Neufchatel cheese, room temperature (or cream cheese, if you prefer)
1 cup mayo
(optional: substitute 1/2 cup of mayo for greek yogurt)
1 10 oz. Rotel tomatoes with green chilies or Mexican spices
1 14 oz can black beans, rinsed and drained
1 4 oz can diced green chilies (I used mild, but you can use medium or hot if you like things spicy)
1 – 1 ½ cups shredded cheddar cheese
3-4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon salt
½ teaspoon oregano
½ teaspoon dry mustard
½ teaspoon white pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika

1-2 Roma tomato, diced (for topping)
2-3 stalks green onion, sliced thin (optional, for topping)
sliced olives (optional, for topping)
1 cup shredded cheddar cheese (for topping)

Combine everything except topping ingredients and mix well. Pour into 9×13 pan, spreading into an even layer, top with diced tomatoes, green onion, and olives, and bake for 20-25 minutes until heated through. As soon as dip comes out of the oven, top with the remaining cheese, the dip will be hot enough to melt the cheese perfectly without it pooling into oily puddles. Serve with tortilla chips.

This freezes beautifully; I just scooped the leftovers into a tupperware and popped it in the freezer. When I had a hankering for this again, I let it thaw overnight in the fridge and then warmed it up in the microwave for a delicious snack.

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2 Comments
  1. 31 January 2014 12:42 pm

    Making this for super bowl this weekend! Can’t wait!!

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