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


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.

About this Recipe

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