Hot Chicken Enchilada Dip

Name: Hot Chicken Enchilada Dip
Total time: 40 min
Yield: 15 servings
Cuisine: Indonesian
Ingredients: Two 10-ounce cans Rotel tomatoes with chiles, (drained); Two 8-ounce packages cream cheese, (at room temperature); 1 cup mayonnaise; 1 cup sour cream; 16 ounces shredded cooked chicken breast; 4 cups shredded cheddar cheese

A delicious warm chicken enchilada dip to be served with tortilla chips!

⏱️ 40 min 🔪 Prep: 15 min 🔥 Cook: 25 min 📊 Medium 👁️ 15 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

15 servings

Two 10-ounce cans Rotel tomatoes with chiles, (drained)
Two 8-ounce packages cream cheese, (at room temperature)
1 cup mayonnaise
1 cup sour cream
16 ounces shredded cooked chicken breast
4 cups shredded cheddar cheese

Steps

Preheat the oven to 350°F. Spray a 3-quart casserole dish with nonstick cooking spray.
In a large bowl and with an electric mixer, blend together the Rotel, cream cheese, mayo and sour cream until smooth. Stir in the chicken and cheese and pour into the prepared dish.
Bake 25 to 35 minutes. Serve with tortilla chips for dunking.