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White Chicken Enchilada Dip

  • Prep 5 min
  • Total 25 min
  • Servings 10
  • Pinterest
    1K
  • Print
    6K
  • Save
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  • Facebook
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All the best flavors of white chicken enchiladas get baked into a creamy, cheesy dip with this incredibly easy recipe! MORE + LESS -

Cindy Ensley
September 20, 2016

Ingredients

2
cups shredded cooked chicken
1
can (10 oz) Old El Paso™ mild green chile enchilada sauce
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
package (8 oz) cream cheese, softened
1
cup shredded Mexican cheese blend (4 oz)
Cilantro leaves and sliced green onions, if desired

Steps

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  • 1
    Heat oven to 375°F. Lightly grease 10-inch round baking dish or 8-inch (2-quart) square baking dish.
  • 2
    In large bowl, mix chicken, enchilada sauce, chiles, cream cheese and 3/4 cup of the cheese until well mixed. Spread in baking dish. Sprinkle with remaining 1/4 cup cheese.
  • 3
    Bake about 20 minutes or until bubbling and golden. Garnish with cilantro and green onions. Serve with chips or warm tortillas as desired for scooping.

Expert Tips

Shredded rotisserie chicken makes a great shortcut for this recipe.

If you like spice, a chopped jalapeño (with or without the seeds) provides a nice kick of heat.

Nutrition Information

No nutrition information available for this recipe

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