Edible: Chicken Enchilada Dip

One thing is for sure: everyone loves Chicken Enchilada Dip.

 

 
 

My sister-in-law Amy taught Patrick and I how to make this one a few years ago. It was the one thing we'd always request that she make and bring to the lake house on boat days. We knew we had to know how to make it ourselves and it has become a staple at our parties ever since.

 

When it came time to decide on something to take to our Kiawah friends' Kentucky Derby Party this past Saturday, I knew that it had to be this Chicken Enchilada Dip.

 

Chicken Enchilada Dip

 

Ingredients

1 lb boneless skinless chicken breasts, cooked & shredded

1 can of Rotel

1 8oz package cream cheese, softened

3/4 cup of mayo

1 8oz pkg of shredded Mexican cheddar cheese

4oz can diced green chile peppers

1 jalapeno pepper, finely diced
 

Directions

1. Preheat oven to 350. 

2. Place shredded chicken in a medium sized bowl and mix in Rotel, cream cheese, mayo, cheese {set some to the side for topping}, green chile peppers, and the jalapeno. Transfer mixture to a 9 x 12 baking dish.

3. Add remaining cheese to the top of mixture and bake uncovered in the oven for 30 minutes or until edges are golden brown.

4. Serve with tortilla chips & enjoy!

 

It was absolutely devoured at the Kentucky Derby party! And I wasn't the only one chowing down on it but I definitely was the one hovering around the dish for the majority of the evening. What can I say? It's delicious!