Today is my birthday. Want to celebrate? It is a gorgeously crisp and sunny autumn day that is begging for a night on the patio. I will light a fire in the fire pot, and we can just chill. OK???
Well...maybe not. My Hubs has plans to meet friends for dinner out tonight. But, sometime soon, we need to get together for some casual fun. Deal? Let's have Chicken Enchilada Dip.
1 pound boneless, skinless chicken breasts, grilled and shredded (I season my chicken with fajita seasoning or even Montreal Steak Seasoning prior to grilling.)
1 (8 ounce) package cream cheese, softened
1 cup mayonaise
1 (8 ounce) package shredded Mexican blend cheese
1 (4 ounce) can diced green chili peppers
1 jalapeno pepper, finely diced (use more is you like more heat)
In a medium bowl, combine shredded chicken, cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
Transfer the chicken mixture to a medium baking dish.
Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.
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That is one of my favorite dip recipes, ever. :)
ReplyDeleteHope you had a great day!
xo
We share the same birthday! Happy belated birthday!! I could go for some of this right now - yum!
ReplyDeleteMmmm I found this on pinterest and can't wait to give this a try!
ReplyDeletemaking right now! Smells awesome! Happy 2012!
ReplyDeleteit's going to be my superbowl party contribution!!! anxious to taste the finished product!!! thanks for the recipe!!
ReplyDeleteYummy...can't wait to make it...I recently made a Chicken Enchilada Pasta that was heavenly...thank you so very much for sharing!
ReplyDeleteMade this for friends in San Diego and they could not get enough.
ReplyDeleteHow many does this serve?
ReplyDeleteI think it would easily serve 12-20 depending on appetites and other snacks/appetizers served. Although there have been times that 2 of us have polished off a bowl.
DeleteDo you think I could make this into a crock pot dip?
DeleteThe problem with crock pots is that many don't offer a gentle heat for dips. If the mayo in this dip becomes overheated (too high of heat, or heat over an extended period of time), it separates and creates an oily sludge. I have seen this dip served in a crock pot, and while it isn't my favorite way of preparing or serving, it can be done.
DeleteHappy Early or really late Birthday! Mine is the 19th so we should compromise on the 20th and make a big bowl of this! Thanks so much for sharing!!!
ReplyDeleteI make this and it is sooooo oily!! What am I doing wrong?
ReplyDeleteIf the mayonnaise is overheated, it separates and makes an oily dip. Does your oven run hotter? Did you cook it longer? You really just need to heat the dip through. I hope that helps.
DeleteI exchange the mayo for sour cream.
DeleteI have been craving this ever since I saw it on pinterest a couple of months ago. Super excited to make it tonight (minus the green chilies bc I don't have any I forgot that at the store). I read the comment above about the oily BUT got distracted by the kids and missed the part about the overheating. I did that but it still tastes great!
ReplyDeleteI'll be making this sometime this week! It sounds so good. One change I'm going to do is use greek yogurt instead of mayo since the idea of putting mayo on anything grosses me out. It's a great substitute with way less fat and you get some great protein in there too! I'll let you know how it goes.
ReplyDeleteHow was it with the Greek yogurt? I had the same thought to cut calories and fat but I'm worried it'll be too tangy.
DeleteThis looks so yummy but I too have mayo issues. Please let me know how the greek yogurt goes or if anyone has any other substitution suggestions. Thanks!!
ReplyDeleteWould this work as a cold dip? My oven has issues.
ReplyDeleteWhile everything in the dip is pre-cooked and couldn't hurt you to eat cold, it is better warmed. If you were to try it cold, I would maybe thin with a little milk, as the cream cheese makes it kinda 'heavy.' It might be too dense to easily dip chips without breaking. Maybe...I have not tried this...subbing sour cream for the cream cheese might work to serve it as a cold dip. Really, the flavors meld together so well when warmed, though.
Deletewhere is the enchilada part of it? name doesn't make sense but it sure looks good. I'll be trying it soon with the grrek yougurt option.
ReplyDeleteIt includes all the flavors of the filling of a chicken enchilada...chicken, cheese, green chiles. Some make their chicken enchiladas creamy (although, I don't)...which also contributes to the enchilada feel. Instead of filled tortillas, it is served with tortilla chips or corn chips. Chicken enchilada, I suppose.
DeleteCan you use canned shredded chicken instead? Or does it not taste the same?
ReplyDeleteI have used canned shredded chicken and it is still good, not really the same as with larger chunks of grilled chicken, but we still ate it all.
DeleteThis is exactly how I make my jalapeno popper dip... but without the chicken. I'm definitely giong to try this! Every time we go to a get-together, i have to bring that dip!!
ReplyDeleteI made this tonight! It was pretty good. But I didn't taste the seasoning I put on the chicken at all. Something that I will probably do next time is add some of the fajita seasoning to the dip, give it alittle more flavor. I also heated it in the microwave for about 3 minutes which melted the cheese that I put on top. Then put it in the oven at 350 for 15 minutes and it was brown on top and warm on the inside! I also only used one and a half chicken breasts, but I grilled all three and then froze the left over chicken for the next time I make it!(:
ReplyDeleteI made it with taco seasoning in the dip and it was awesome. :)
DeleteI left out the peppers and think I was a little low on chicken amount, but this dip was amazing! My husband and I ate it and didn't save any for the kids...which gives me an excuse to make more tonight to share with them. So glad I found it on Pinterest!
ReplyDeleteHello I just came across your Chicken Enchilada Dip recipe and it looks amazing. My daughter's surprise 25th is around the corner and although a recipe writer and author, I am always looking for new ideas. I love Enchiladas and cant wait to make this. Keep up the good work. Lisa Montalva/The Gourmet Mom
ReplyDeleteI also just came across this wonderful sounding dip recipe. sorry to ask a question so late but do you think this could be kept warm in a crockpot?
ReplyDeleteCrockpots can be tricky if they don't have temp controls. I have kept similar dips warm using one, but since my dip-sized crockpot is just on or off (no temp control), dips can separate if overheated. Depending on my circumstances, I would try it...BUT would watch for overheating. That grease slick of oil from the mayo getting too hot isn't that pretty.
DeleteI made this twice in one week! AMAZING! Everybody loved it. Thanks sooo much!
ReplyDeleteI made this dip for the 4th and got thumbs up all around (even from the picky hubby). I made a few changes to make the prep a little quicker and and lighten the calories a little. I linked your blog when I blogged about it, so I thought I would share the link: http://bsnovelwritingblog.blogspot.com/
ReplyDeleteI just pinned this on Pinterest and came over to check out the recipe. Never expected to run into another SD blogger. :o)
ReplyDeleteI substituted sour cream for the cream cheese and mayo and it worked perfectly! And, I used enchilada seasoning (I picked it up by mistake, thinking that's what I should use in Enchilada Chicken Dip) and it is still SUPER tasty! Thanks for sharing, I'm addicted to my new cold chip dip!
ReplyDeleteCould this be made in a crock pot and brought to a party?
ReplyDeleteIt can be made in a crock pot. You won't get the crispy top crust, and you need to be careful that the dip doesn't overheat. The oils in the mayo separate when overheated making an oil slick on the top of the dip. Just watch carefully when heating...and possibly stir often.
DeleteThis should be called crack dip it was so good. I couldn't find the peppers because I'm a novice haha but I did use a delightful southwest salsa I found in the veggie section. It was great! I also took your advice with the fajita seasoning though I am terrible at shredding chicken so it was a bit chunky, but my best friend and I almost polished off the whole bowl! I will be making this many, many more times!
ReplyDeleteAnne-Marie, Glad that you loved it. You will find the green chiles in tiny cans in the Mexican food section. Great sub with salsa, though! Cooking should always be fun and never rigid. Recipes are just suggestions. ;-)
DeleteYummmmmmmmy!
ReplyDeleteBest dip ever!!! It's a hit every time I make it!! Thanks for sharing the recipe!
ReplyDeleteLooks delicious!! Btw! Sept. 21 is my birthday too!!
ReplyDeleteSo delicious! Thanks for sharing!
ReplyDeleteThanks for sharing. Making tomorrow to take to tailgate. Do you know what brand your platter and bowl are or where you got it. Love it! Thanks!
ReplyDeleteThe bowl with dip is a very well-seasoned stoneware baker from Pampered Chef. I don't think the unglazed one is available any longer, but they have a similar one with cranberry glaze on the outside. The platter is from Target. Again, I think that they have changed the line of wooden serving pieces that they used to carry, but have similar pieces. I use it a lot.
DeleteI just saw this on Pinterest; this is one of my favorite recipes - & guess what?! we have the same birthday! but I'm thinkin I've had more than you... anyway, belated birthday wishes!
ReplyDeleteHappy (belated) Birthday to you!
DeleteLove this!!!
ReplyDeleteI wonder if you can use a store bought rotisserie chicken and just add the fajita seasonings to the mix?
ReplyDeleteI am sure that would work well. Just adjust the seasonings in the dip to your own tastes.
DeleteI was just looking at this recipe and was wondering if I could use sour cream instead of mayo? I have lots of family members that don't do mayo. They wouldn't even touch a spoon if the mayo had been on it.
ReplyDeleteYou could try it. The dip will have a different flavor, obviously. Also, watch the temp when heating so that the sour cream doesn't curdle.
DeleteI found this recipe around Thanksgiving. I made it then. Everyone loved it!! I have made it three times since. Friends and Family rave about it!!! Warning** This dip is addictive!! Thank you for sharing...
ReplyDeleteI just made this for a bachelorette party - it was the best dip out of all the food ! I even made a second batch for my husband :) thank you Pinterest for finding this recipe !!
ReplyDeleteI tasted it before I cooked it just to kind of see what it would be like, does that mayo taste go away after u cook it?
ReplyDeleteI guess that I don't notice an overwhelming mayo flavor. If you do prior to baking, it is possible that it will still be an issue for your when it is cooked. We all have different tastes.
DeleteMy roomie and I made this with the intention of using as a dip, but took one bite and instantly decided to use as taco filling rather than a dip--we couldn't get enough on a chip! I hadn't shredded the chicken so much as diced it, so it worked well. SO GOOD! Definitely at favorite in our house.
ReplyDeleteSry forgive my ignorance- I am not sure how to shred chicken if you are grilling it- ive shredded prok and chicken in my crock pot but do you just mean to cut it small?
ReplyDeleteI simply place the grilled chicken breast on the cutting board and pull at it with 2 forks to shred. No knife involved. No cutting. If you Google, there are several videos online showing chicken breast shredded with forks. Hope that helps.
DeleteI simply place the grilled chicken breast on the cutting board and pull at it with 2 forks to shred. No knife involved. No cutting. If you Google, there are several videos online showing chicken breast shredded with forks. Hope that helps.
DeleteI simply place the grilled chicken breast on the cutting board and pull at it with 2 forks to shred. No knife involved. No cutting. If you Google, there are several videos online showing chicken breast shredded with forks. Hope that helps.
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