Cheesy Chicken Enchilada Dip

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 409.5
  • Total Fat: 31.8 g
  • Cholesterol: 119.2 mg
  • Sodium: 890.1 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 0.7 g
  • Protein: 21.7 g

View full nutritional breakdown of Cheesy Chicken Enchilada Dip calories by ingredient


Inspired by Inspired by
Number of Servings: 8


    8 ounce block of Cream Cheese
    1 cup Shredded Cheddar Cheese
    2 cup Four Cheese Mexican Shredded Cheese
    16 oz Giant Rotisserie Chicken
    1 tsp Spice Islands Smoked Paprika
    1 tsp Chili powder
    2 tbsp Onion powder
    2 tbsp Garlic powder
    2 tbsp Old El Paso Chopped Green Chile (by CARLY783)
    3 tsp (C) Garlic, minced (by SHEILAHARVILLE)
    7 serving Hatch Red Enchilada Sauce
    3 tbsp Cilantro, raw


Used Hatch Red Enchilada Sauce. Time includes shredding rotisserie chicken.


Preheat the oven to 400 degrees F. Spray a baking dish (8x8, 8-inch round, etc) with nonstick spray.

In the bowl of an electric mixer, add the cream cheese and about 3/4 of the cheese and enchilada sauce. Beat on medium speed until creamy and combined. Use a large spoon and stir in the chicken, paprika, cumin, chili powder, onion powder, salt and pepper. Once it's combined, stir in the garlic, green chiles and enchilada sauce until mixed. Spread the dip into the baking dish and cover with the remaining cheese. Bake for 25 to 30 minutes, or until the top is golden and bubbly.

Remove the dip from the oven and cover it with the cilantro. Serve immediately.

Serving Size: makes eight (8) 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MSMAGGIEMAYE.