Chicken Enchilada Dip

Blogger Jessica Walker from Lil Miss Bossy shares a recipe to turn your favorite Mexican dinner into a cheesy dip! Watch out, it will go fast!

  • Prep Time 5 min
  • Total Time 30 min
  • Servings 10


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

  • 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!