Chicken Enchilada Dip

Name: Chicken Enchilada Dip
Yield: Unknown
Cuisine: Tex-Mex
Ingredients: 2 cups (280 g) Chicken, chopped/shredded; 1/2 cup (115 g) Mayo; 1/2 cup (80 g) Onions, chopped; 1 can (10 oz.) (285 g) Enchilada sauce, canned; 1/2 cup (57 g) Cheddar cheese, shredded; To taste Salt & pepper; ~1 cup (225 g) Cream cheese; 1/2 cup (115 g) Sour cream; 1 clove (3 g) Garlic, minced; 1 can (4 oz.) (115 g) Green chiles, roasted, canned; To taste Jalapeños, chopped; 1/2 tsp. (1.0 g) Cumin

Stovetop cream cheese and enchilada sauce dip with shredded chicken, sour cream, and green chiles.

[[Recipes]] [[Appetizers & Dips]]

Dips & Spreads

Ingredients

Ingredients for this recipe, with a checkbox to mark each as gathered
Gathered	Amount	Ingredient
	2 cups (280 g)	Chicken, chopped/shredded
	1/2 cup (115 g)	Mayo
	1/2 cup (80 g)	Onions, chopped
	1 can (10 oz.) (285 g)	Enchilada sauce, canned
	1/2 cup (57 g)	Cheddar cheese, shredded
	To taste	Salt & pepper
	~1 cup (225 g)	Cream cheese
	1/2 cup (115 g)	Sour cream
	1 clove (3 g)	Garlic, minced
	1 can (4 oz.) (115 g)	Green chiles, roasted, canned
	To taste	Jalapeños, chopped
	1/2 tsp. (1.0 g)	Cumin

Instructions

Combine all ingredients.
Heat through.
Serve with chips.

Notes

Equipment — Required: Saucepan; Special tools: None

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