Description
A creamy, cheesy dip with shredded chicken, served with homemade tortilla chips—a perfect party snack!
Ingredients
- 2 cups cooked and shredded chicken breast
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup enchilada sauce
- 1 1/2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Fresh cilantro, chopped (for garnish)
- Sliced jalapeños (optional, for extra heat)
- 4 flour tortillas
- 4 corn tortillas
- 2 tbsp olive oil
- Salt, to taste
Instructions
- Cook and shred your chicken breasts until fully cooked.
- In a mixing bowl, combine shredded chicken with cream cheese, sour cream, enchilada sauce, shredded cheese, and spices. Stir until creamy.
- Transfer the dip mixture to a baking dish and bake at 375°F (190°C) for 20 minutes until bubbly.
- Slice flour and corn tortillas into strips, toss with olive oil and salt, and bake until crispy.
- Serve the hot dip with crispy tortilla chips, garnished with cilantro and jalapeños if desired.
Notes
You can use rotisserie chicken for a quicker option. Adjust spices to taste. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican