Chicken Enchilada Dip

Serves: 5
Total Calories: 374
Yield: 5 - cups


1 (8-ounce) package cream cheese, softened
2 (6-ounce) packages fajita seasoned pre-cooked chicken strips, chopped
1 (7-ounce) can chopped green chiles
1/4 cup chopped pickled jalapeño pepper slices
3/4 (16-ounce) tub French onion dip (1 1/2 cups)
1 (16-ounce) tub white queso cheese sauce
1 cup shredded sharp cheddar cheese


Spread cream cheese in a 9x13-inch baking dish. Spread chopped chicken over cream cheese, evenly. Sprinkle chopped green chiles and jalapeños over all. Spread French onion dip over chile layer. Top with queso cheese sauce and sprinkle with shredded Cheddar. Bake at 350° for 20–30 minutes or until bubbly and slightly browned on top. Serve with white tortilla chips.

Editor's Extra: Okay to sub plain cooked chicken tenders sprinkled with some seasoning.

Fun Fact: Not everybody has chafing dishes and warming trays. For informal parties, it’s handy to serve warm dips in fondue pots or small slow cookers.

Nutritional Facts:

Serves: 5
Total Calories: 374
Calories from Fat: 224

This Chicken Enchilada Dip recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.

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