This shop featuring my recipe for smoky cheesy chicken enchilada dip has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias
I love football season, and we’re entering my favorite part right now. I’ve spent the last week watching college bowl games, and now it’s time for the playoffs on the professional side. Needless to say, viewing parties are something we do here regularly. I love having friends over to watch the games, catch up, and – of course – eat.
It was harder when the wee ones were littler and a parent had to monitor them, meaning someone always missed the game and the food, but now they’re old enough to entertain themselves with friends while we settle in around the television and really dig in.
As they get older, the food I serve changes, too. While guacamole and chips remains a staple on the menu, I now create appetizers with more flavor. With a nod to Little Miss’s Spanish immersion education, I bring in more Mexican flavors. The fact that I adore Latin flavors has nothing to do with it. Oh, I lie. I make the food I love, and it just so happens that it fits well with the language and culture Little Miss encounters every day at school.
This cheesy chicken enchilada dip is a perfect example. Chicken enchiladas are one of my favorite items to order in a restaurant, but they take so much time and effort to make them for a crowd that I’d never serve them at a football party. Fortunately, they translate beautifully into a dip.
I tested this out awhile ago, but it didn’t have quite the kick I wanted. This time around, I added some LA MORENA® Chipotle Peppers in Adobo, and we had a winner. The smoky peppers added the perfect note to take this from a good dip to one that disappeared so fast I barely had a chance to grab any. Needless to say, this smoky cheesy chicken enchilada dip made it onto the permanent football party list. It’s easy, I can prep it ahead of time, and it tastes fantastic. That’s pretty much the trifecta for football party appetizers right there.
Another win? LA MORENA® has a fantastic giveaway right now for football the football playoffs. Can you imagine watching them on a brand new 60″ flat screen?
Whether you win or not, you’ll win with this cheesy chicken enchilada dip. Even if you aren’t a football fan and end up watching just for the commercials, you know you still need to bring a dish for a party or provide some if you’re hosting. This one? This is what you want to share with friends and family at your next football party.
Make sure you use the LA MORENA® Chipotle Peppers in Adobo (7 oz can) in your dip. They have the best rich, smoky flavor to enhance the dip. They’re super easy to find at Walmart and other independent Hispanic retailers. I don’t use the whole can in my cheesy chicken enchilada dip, but pop the rest into a container in your fridge and use them to spice up your masa the next time you make tamales. This is my favorite add-in ever.
Need more recipe ideas? Check out some fantastic ones using LA MORENA® products here.
How to Make Smoky Cheesy Chicken Enchilada Dip
Preheat your oven to 325 degrees.
Prep your chicken. I usually poach my chicken because it’s fastest, but feel free to roast your chicken or pick up a rotisserie chicken to use instead. Once it’s cooked, use my favorite technique to shred it: the stand mixer. Literally add your still hot chicken to the bowl and turn it on low to start then up a notch once it’s broken down some of the chicken. It’s amazing how quickly and easily this works.
Add the room temperature cream cheese to the chicken, along with your LA MORENA® Chipotle Peppers in Adobo, mild enchilada sauce, and salt. Turn the mixer on again to incorporate.
Once that’s mixed together, add one cup of the cheese. Stir again.
Scoop out into a baking dish. I used an 8×8 square pan, but this would be fun to serve in a pretty fluted pie pan, too. Place the remaining cheese atop the chicken mixture.
Bake in your 325 degree oven for 20-25 minutes, until the cheese is melted and bubbling.
While the dip is baking, chop your cilantro to serve atop your dish. Make your chopping easy by rolling the herbs like a cigar and slicing down it. Not sure what I mean? This is the easiest trick when it comes to quickly chopping any herbs.
Once the smoky cheesy chicken enchilada dip comes out of the oven, sprinkle the cilantro over it. Serve immediately with tortilla chips, and watch it disappear!
Have you ever had cheesy chicken enchilada dip? What’s your favorite football appetizer?
This deliciously smoky cheesy chicken enchilada dip is a perfect party appetizer. You can prep it ahead and bake just before serving. Seven easy ingredients combine to create an amazing flavor in a dip that's sure to disappear.
- 6 c cooked chicken, shredded
- 12 oz cream cheese, room temperature
- 5 LA MORENA® Chipotle Peppers in Adobo
- 1 c mild enchilada sauce
- 1/2 t salt
- 3 c shredded cheddar cheese, divided
- 3 T cilantro, chopped (optional)
- Preheat oven to 325 degrees.
- Cook chicken - poach, roast, or rotisserie works. Shred in a stand mixer or by hand.
- Add room temperature cream cheese, LA MORENA® Chipotle Peppers in Adobo, mild enchilada sauce, and salt. Mix again to incorporate.
- Add 1 cup cheddar cheese, and stir again.
- Scoop into am 8x8 baking dish. Place remaining cheese atop the chicken mixture.
- Bake at 325 degrees for 20-25 minutes, until the cheese is melted and bubbling.
- While the dip is baking, chop cilantro. Once the dip comes out of the oven, sprinkle the cilantro over it. Serve immediately with tortilla chips.