chicken enchilada dip

Name: Chicken Enchilada Dip
Prep time: 30 min
Cook time: 5 h
Cuisine: Mexican
Ingredients: 1 pound(s) chicken breast halves, skinless and boneless; 8 ounce(s) cream cheese, room temperature; 1 cup(s) mayonnaise; 8 ounce(s) colby monterey jack cheese, shredded; 8 ounce(s) mexican blend shredded cheese; 4 ounce(s) chili peppers, diced; 2 medium jalapeno pepper, finely diced; - montreal seasoning, to taste

(1 RATING)

74 Pinches 1 Photo

Jennifer Buzzaird

Georgetown, TX

Updated on Sep 3, 2013

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!

Rate

prep time 30 Min

cook time 5 Hr

method Bake

yield

Ingredients

1 pound chicken breast halves, skinless and boneless
8 ounces cream cheese, room temperature
1 cup mayonnaise
8 ounces colby monterey jack cheese, shredded
8 ounces mexican blend shredded cheese
4 ounces chili peppers, diced
2 medium jalapeno pepper, finely diced
- montreal seasoning, to taste

How To Make chicken enchilada dip

Step 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.

Step 2

In a large bowl add the shredded chicken and cream cheese. Make sure to stir in so that it is evenly coated.
Step 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.
Step 4

I add some Montreal Seasoning to the top along with some jalapeno slices for taste and appearance.
Step 5

Bake uncovered at 350 degrees for about 30 minutes or until the edges are golden brown.
Step 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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