Cheesy chicken enchilada dip

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Step 1

Preheat oven to 350°. In medium saucepan, cook enchilada sauce and cream cheese over medium heat 3 minutes or until smooth, whisking constantly; remove from heat. Whisk in sour cream and lime juice; fold in tomatoes, 1 cup Cheddar cheese and chicken. Makes about 6 cups.

Step 2

Transfer chicken mixture to 2-quart baking dish. Bake dip 25 minutes or until edges are bubbly; sprinkle with remaining 1 cup Cheddar cheese and broil 5 minutes or until golden brown. Sprinkle with cilantro; serve with tortilla chips.

Nutrition Info

Approximate nutritional values per serving: 422 Calories, 27g Fat (13g Saturated), 86mg Cholesterol, 674mg Sodium, 24g Carbohydrates, 0g Fiber, 2g Sugars, 18g Protein

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Ingredients

medium or hot red enchilada saucecream cheesesour creamfresh lime juicediced tomatoes with green chiles, drainedfancy shredded sharp Cheddar cheesewhole roasted chicken, skin removed, meat shreddedchopped fresh cilantrowhite corn tortilla chips or strips

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Cheesy chicken enchilada dip

Prep Time

Cooking Time

Servings

Let's make it

Nutrition Info

Would you make this recipe again?

Ingredients

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