Description
Creamy Graveyard Chicken Enchilada Dip is the ultimate party pleaser, blending velvety cream cheese and zesty enchilada sauce with tender shredded chicken for a mouthwatering experience. This cheesy dip is perfect for gatherings, served hot with crispy tortilla chips or fresh veggies. Its vibrant colors and rich flavors make it an Instagram-worthy centerpiece that will leave your guests coming back for seconds.
Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese (divided)
- 1 cup enchilada sauce
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 tsp ground cumin
- Tortilla chips for serving
Instructions
- Preheat oven to 350°F (175°C) and prepare an 8×8-inch baking dish with nonstick spray.
- Cook chicken in boiling water or broth for about 20 minutes until tender, then shred.
- In a large bowl, mix shredded chicken, cream cheese, sour cream, half of the cheddar cheese, enchilada sauce, minced garlic, green onions, and cumin until well combined.
- Transfer the mixture to the baking dish and top with remaining cheddar cheese.
- Bake for 25-30 minutes until bubbly and golden brown. Let cool slightly before serving with tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 360
- Sugar: 2g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg