Hot Chicken Enchilada Dip
The ultimate comfort food for gatherings, this Hot Chicken Enchilada Dip is creamy, cheesy, and packed with flavor. Perfect for game nights or cozy evenings, it's a dish that will satisfy your cravings and impress your guests. Make it tonight for a delicious addition to your table!
Equipment
- Blender
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 cans Rotel tomatoes with chiles drained
- 2 packages cream cheese at room temperature
- 1 cup mayonnaise
- 1 cup sour cream
- 16 ounces shredded cooked chicken breast
- 4 cups shredded cheddar cheese
Instructions
- Preheat your oven to 350°F. You want it perfectly hot to ensure that the dip bakes evenly and gets that beautiful golden top.
- Spray a 3-quart casserole dish with nonstick cooking spray. This step is crucial to make sure your dip doesn’t stick and makes clean-up a breeze.
- In a large bowl, grab an electric mixer and combine the drained Rotel tomatoes, cream cheese, mayonnaise, and sour cream. Blend until smooth. Be sure to scrape the sides of the bowl to incorporate all ingredients, as you want a creamy consistency throughout.
- Next, stir in the shredded chicken and cheddar cheese. Make sure everything is evenly mixed so every bite is full of flavor.
- Pour the mixture into your prepared casserole dish, spreading it out evenly. This ensures that it bakes properly and gets that lovely golden crust.
- Place the dish in the preheated oven and bake for 25 to 35 minutes. You’ll know it’s done when the edges are bubbling and the top is golden brown.
- Once out of the oven, let it cool for a few minutes. This will help it set slightly, making it easier to serve.
- Serve warm with tortilla chips for dunking. You can also add sliced veggies or bread for a fun twist!
- Enjoy the creamy, cheesy goodness with friends and family. This dip is sure to be a hit!
Notes
- Tip 1: It's okay to use low fat mayonnaise and low fat sour cream in this recipe, but don't try to cut back on the fat for the cheddar cheese. Low fat cheddar cheese doesn't melt very well at all and you won't get the hot and cheesy result that you're looking for in this dip.