Cheesy chicken enchilada dip


Cheesy chicken enchilada dip



  • 1 (8-ounce) package cream cheese, softened
  • 1 cup Old El Paso red enchilada sauce
  • 1 1/2 -2 cups cooked shredded chicken (I used rotisserie)
  • 1 (4.5-ounce) can Old El Paso diced green chiles
  • 1 -1 1/2 cups shredded pepper jack or monterey jack cheese, divided
  • 1/4 cup chopped fresh cilantro, divided
  • 1 teaspoon Old El Paso taco seasoning
  • Tortilla chips, for serving
  • Old El Paso Mini Taco Boats, for serving, optional



Pre-heat oven to 375ºF.

Place the cream cheese in a large bowl and beat with an electric mixer until smooth and creamy. Mix in the enchilada sauce and mix until well combined. Stir in the chicken, green chiles, 3/4 cup shredded cheese, 2 Tablespoons cilantro and taco seasoning. Stir just until combined.

Spray an 8×8″ baking dish with cooking spray. Then pour the mixture inside the pan. Bake for 20 – 25 minutes, or until the cheese is bubbly. Top with fresh cilantro.

Serve with fresh tortilla chips.

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