This chicken enchilada dip recipe is addictive. It is easy to make, doesn’t take much time at all, and definitely a necessity for football season. Serve it with tortilla chips, baguettes, pretzel rods, and slices of fresh bell pepper. You can even cut jalapenos in half and seed them and use the halves as scoops… but that’s not for the faint of heart!
Really, with the chicken in it you could use it as a light lunch with vegetable dippers or slices of baguette, or your fingers. I love this stuff — it’s one of my most requested recipes. Part of what makes this dish delicious is the creamy aspect of it but it really is high in fat. If you’d like to cut that you can use lower fat options such as neufchâtel cheese, fat free half and half, and cut back on the butter. It will still be good — just not as rich.
I know that I am getting older because I reminisce more than I used to. I miss the 1960s, which to me was the height of party heaven, where people really entertained regularly. It seems that my generation, the last of the Baby Boomers, lowered the standard and we just kept having the same parties at 50 that we did at 17 — throw a bag of chips and a six pack on the table and called it done. I keep imagining that some how I will struggle out of this lackadaisical party habit and throw a really good party with ice clinking in cocktail glasses and fancy appetizers on silver trays.
Until then this is my go to. I hope you love it!
Chicken Enchilada Dip Recipe
This chicken enchilada dip is almost a meal all by itself! Sure to be a hit on game day! If you like this recipe please give it 5 stars.
Chicken Enchilada Dip
- 2 cups cooked chicken breasts or thighs, , shredded
- 1 cup half and half
- 1 cup chicken broth
- 1/2 cup of unsalted butter
- 8 oz cream cheese
- 1/4 cup of flour
- 1 chopped onion
- 1/2 cup chopped celery
- 1 can Ro*Tel Tomatoes
- 1 cup shredded cheddar
- 1 tsp cumin
- 1/4 cup chopped fresh cilantro
- Saute the onions and celery in a tablespoon or so of the butter until the vegetables are tender.
- Remove from pan.
- Whisk the flour, half and half, remaining butter, cream cheese, and chicken broth together until smooth.
- Simmer, whisking the mixture constantly, until thick.
- Add the cheese and stir until smooth.
- Add the remaining ingredients, including the sauteed onion and celery.
- Stir well.
- Garnish with sour cream and cheese, and serve with chips.
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