chicken enchilada dip

chicken enchilada dip

Another recipe from the 2012 Spring Weekend Scrapbooking Retreat.  [And bible study, for those of you who sampled it last week.]  It’s one of my new faves!

Chicken Enchilada Dip

Yield: 12 servings


  • 2 - 8oz. pkgs. cream cheese, softened
  • 1-1/2 cup shredded Cheddar cheese
  • 1 tsp. minced garlic
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground oregano
  • 1 tsp. paprika
  • cayenne pepper, to taste
  • 3 boneless, skinless chicken breasts, cooked & chopped
  • 1 bunch cilantro, chopped
  • 4 green onions, chopped
  • 10-oz. can diced tomatoes with green chiles


  1. Mix cheeses together until well blended; add garlic, chili powder, cumin, oregano, paprika and cayenne pepper. Mix well; stir in remaining ingredients. Cover and refrigerate overnight. Serve with corn chips.

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