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chicken enchilada dip

(1 rating)
jenbuzzaird avatar
Recipe by
Jennifer Buzzaird
@jenbuzzaird
Georgetown, TX

This is wonderful and can be made as spicy or mild as desired. Makes a wonderful dip but also can be rolled up in tortillas if preferred. Enjoy!

(1 rating)
prep time 30 Min
cook time 5 Hr
method Bake

Ingredients For chicken enchilada dip

  • 1 lb
    chicken breast halves, skinless and boneless
  • 8 oz
    cream cheese, room temperature
  • 1 c
    mayonnaise
  • 8 oz
    colby monterey jack cheese, shredded
  • 8 oz
    mexican blend shredded cheese
  • 4 oz
    chili peppers, diced
  • 2 md
    jalapeno pepper, finely diced
  • montreal seasoning, to taste

How To Make chicken enchilada dip

  • 1
    Season the chicken breast with Montreal Seasoning and put in crock pot on low for about 4 hours. I put a can of Rotel tomato & green chili with the juice in the crock pot for moisture and seasoning. Once it is cooked, shred the chicken.
  • 2
    In a large bowl add the shredded chicken and cream cheese. Make sure to stir in so that it is evenly coated.
  • 3
    Add the mayonnaise, shredded cheese, green chili peppers and jalapeno peppers. Mix together well. Add Montreal seasoning to taste. Transfer mixture to a medium baking dish.
  • 4
    I add some Montreal Seasoning to the top along with some jalapeno slices for taste and appearance.
  • 5
    Bake uncovered at 350 degrees for about 30 minutes or until the edges are golden brown.
  • 6
    Serve with tortilla chips or tortillas & enjoy!!! Can be garnished with sour cream, salsa, guacamole or any other condiment of choice.
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