chicken enchilada dip

Name: Chicken Enchilada Dip
Prep time: 5 min
Cook time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 10 ounce(s) can red enchilada sauce; 1 cup(s) frozen whole kernel corn, thawed; 4 ounce(s) can diced green chilies; 4 cup(s) shredded, cooked chicken; 1 1/4 ounce(s) pkt. taco seasoning; 1 teaspoon(s) dried cilantro or parsley; 1 1/2 cup(s) shredded mexican blend cheese

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Janet Crow

Quinwood, WV

Updated on Jan 3, 2017

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.

Rate

prep time 5 Min

cook time 25 Min

method Bake

yield 4-5 serving(s)

Ingredients

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

How To Make chicken enchilada dip

Step 1

Pour the sauce in a round 10" pie dish. Add the corn, chilies and 1 T. of the taco seasoning.

Step 2

Stir with a fork to combine. Toss the chicken with the remaining taco seasoning and spread around in the dish.
Step 3

Sprinkle the cilantro over the top then the cheese.
Step 4

Bake in a 400 degree oven for 25 minutes. Serve with tortilla chips.
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