chicken enchilada dip

a recipe by
Janet Crow
Quinwood, WV

This is my husbands favorite dip and is always a hit. It's so easy to make, especially with leftover roasted chicken. While we most often eat it with tortilla chips my husband likes to put some in a flour tortilla and eat it that way also.

serves 4-5
prep time 5 Min
cook time 25 Min
method Bake

Ingredients For chicken enchilada dip

  • 10 oz
    can red enchilada sauce
  • 1 c
    frozen whole kernel corn, thawed
  • 4 oz
    can diced green chilies
  • 4 c
    shredded, cooked chicken
  • 1 1/4 oz
    pkt. taco seasoning
  • 1 tsp
    dried cilantro or parsley
  • 1 1/2 c
    shredded mexican blend cheese

How To Make chicken enchilada dip

  • 1
    Pour the sauce in a round 10" pie dish. Add the corn, chilies and 1 T. of the taco seasoning.
  • 2
    Stir with a fork to combine. Toss the chicken with the remaining taco seasoning and spread around in the dish.
  • 3
    Sprinkle the cilantro over the top then the cheese.
  • 4
    Bake in a 400 degree oven for 25 minutes. Serve with tortilla chips.