Cheesy Chicken Enchilada Dip
This creamy dip captures the classic taste of enchiladas in a shareable format. It combines shredded chicken with enchilada sauce, cream cheese, and cheddar for a rich, comforting result. The recipe offers two convenient cooking methods: a quick microwave version or a slow cooker option ideal for gatherings. It's a fantastic way to use up leftover cooked chicken. Serve it warm with tortilla chips for a satisfying snack or appetiser.
Ingredients
- 1 (14 ounce) can enchilada sauce (I use Old El Paso)
- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
- 8 ounces fat free cream cheese, softened
- 1 cup reduced-fat cheddar cheese, shredded
- 2 cups cooked chicken breasts, shredded
- 1 (4 ounce) can green chilies, diced
- tortilla chips
Method
- For the microwave method, start by placing the cream of chicken soup and softened cream cheese into a large microwave-safe bowl.
- Mix the soup and cream cheese together thoroughly, using the back of a spoon to help break up the cream cheese if needed.
- Gently stir in the enchilada sauce, shredded chicken, diced green chillies, and shredded cheddar cheese.
- Place the bowl in the microwave and heat the mixture for 2 minutes.
- Using hot pads, carefully take the bowl out and give the dip a good stir.
- Continue heating in the microwave for 1 minute intervals, stirring after each interval, until the cheese has fully melted and the dip is hot throughout.
- For the slow cooker method, blend the cream of chicken soup and cream cheese together in a medium mixing bowl.
- Transfer this blended soup and cream cheese mixture into your slow cooker.
- Carefully add the enchilada sauce, shredded chicken, diced green chillies, and shredded cheddar cheese to the slow cooker.
- Set the slow cooker to low and heat the dip for 1 hour, remembering to stir it now and then during cooking.
Nutrition (per serving)
Sodium407500 mg
Recipe details
CategorySnack
Cuisinemexican
AuthorAnnieLynne
