Chicken Enchilada Dip

Jennifer Buzzaird


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 vote
30 Min
5 Hr


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

How to Make Chicken Enchilada Dip


  • 1Season 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.
  • 2In a large bowl add the shredded chicken and cream cheese. Make sure to stir in so that it is evenly coated.
  • 3Add 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.
  • 4I add some Montreal Seasoning to the top along with some jalapeno slices for taste and appearance.
  • 5Bake uncovered at 350 degrees for about 30 minutes or until the edges are golden brown.
  • 6Serve with tortilla chips or tortillas & enjoy!!! Can be garnished with sour cream, salsa, guacamole or any other condiment of choice.

Printable Recipe Card

About Chicken Enchilada Dip

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids