Chicken Enchilada Dip

Chicken Enchilada Dip

Prep Time: 45 Minutes

Yields: 6–8 Servings


Are you looking for some great tailgating recipes? Well, look no further. This dip is sure to be a crowd pleaser at your next party!


2 cups cooked and shredded rotisserie chicken meat, skin removed and discarded

¼ cup canned enchilada sauce

2 tbsps butter

½ cup diced onions

¼ cup diced green bell pepper

¼ cup diced red bell pepper

¼ cup diced orange bell pepper

¼ cup minced garlic

1 jalapeño pepper, finely diced

1 (4-ounce) can chopped green chiles

½ tbsp ground cumin

½ tbsp chilli powder

½ tsp salt

1 tbsp granulated garlic

1 tsp cayenne pepper

1 tbsp minced cilantro

4 ounces cream cheese, softened

½ cup mayonnaise

1 cup sour cream

1 cup shredded Mexican cheese blend

1 bag tortilla chips


Preheat oven to 350°F. In a medium saucepan, melt butter over medium-high heat. Add onions, bell peppers, minced garlic and jalapeño then sauté 2–3 minutes. Add shredded chicken meat, chopped green chiles, enchilada sauce, cumin, chilli powder, salt, granulated garlic, cayenne pepper and cilantro. Remove from heat and transfer to a large mixing bowl. Add softened cream cheese, mayonnaise and sour cream, stirring well to incorporate ingredients. Spoon mixture into a decorative oven-proof baking dish then top with Mexican cheese blend. Bake, uncovered, 20–25 minutes or until golden brown and bubbly. Serve with tortilla chips.