Chicken Enchilada Dip: Touchdown!

A coworker found a recipe for this dip and shared it with me. I knew it was just the thing to bring with me to yesterday’s Superbowl Party at D&R’s home.

The original recipe suggested using pre-seasoned chicken fajitas, I chose to cook my own chicken. This recipe will work with any cooked chicken, if you’re short for time, use a rotisserie chicken from your local grocer. I made some other modifications to the recipe, it was a hit!

Chicken Enchilada Dip

4 cps chicken meat, cooked and cubed
8 oz cream cheese, softened
1/2 cp mayonnaise
2/3 cp sour cream
1 clove garlic, crushed
2/3 cp sharp cheddar, shredded
2/3 cp Monterrey Jack, shredded
2 fresh serrano peppers, finely diced
10 canned chilies (like serrano or jalapeño), diced
2 tbsp juice from the chili can

Note: You should adjust the amount of peppers you use to your taste. The measurements I submit here made for a dip that was delicious with only a hint of heat. I used fresh and canned chilies because the original recipe called for some of the juice to be added. I think the recipe would be fine without it.

Set aside enough of the cheese to sprinkle over the top when baking, I reserved about 1/4 cp total for topping. Preheat oven to 350°.

In your mixer, combine the cream cheese, mayo, sour cream, garlic, chili juice and cheeses, mix until smooth. Then add the chicken, peppers and mix thoroughly. Transfer the dip to a baking dish, whatever you want to use to serve it and top it with the reserved cheese. Bake for 15-20 minutes, just long enough to heat it through, then turn on the broiler and remove it from the oven once the cheese is golden brown.