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Chicken Enchilada Dip

 31 Ratings
28 Comments
  • Prep Time 5 min
  • Total Time 30 min
  • Servings 10
  • Save
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Turn your favorite Mexican dinner into a cheesy dip fast with just five ingredients!

Jessica Walker Recipe by Jessica Walker
March 31, 2015

Ingredients

2
cups shredded cooked chicken breast
1
can (10 oz) Old El Paso™ enchilada sauce
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
cup shredded Monterey Jack cheese (4 oz)
1
cup shredded Cheddar cheese (4 oz)
Tortilla chips

Directions

  • 1 Heat oven to 350°F. Lightly oil 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In large bowl, combine shredded chicken, enchilada sauce, chiles, 1/2 cup of Monterey Jack cheese and 1/2 cup of the Cheddar cheese. Pour into baking dish. Top with remaining cheeses.
  • 3 Bake about 20 minutes or until bubbly around edges. Cool 5 minutes before serving with tortilla chips.

Expert Tips

Use Make Ahead Shredded Chicken Breast to put this together in a jiffy!

Switch it up by using a pound of cooked ground beef!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150.4
% Daily Value
Total Fat
9.0g
14%
Saturated Fat
4.6g
23%
Cholesterol
45.5mg
15%
Sodium
343.0mg
14%
Total Carbohydrate
2.9g
1%
Sugars
1.0g
Protein
14.2g
% Daily Value*:
Vitamin C
6.40%
6%
Calcium
16.50%
16%
Iron
2.20%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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