Sunday, February 6, 2011

Superbowl 45 - Chicken Enchilada Dip

Welcome all ye from the land of Pinterest! I hope you get a chance to try this dip. It really is amazing! I know I'll be making it again for the Super Bowl this year!

This dip is something I tried at one of my in-laws Christmas get-togethers. Studdly Hubby's grandmother had brought it and I could have easily devoured the whole thing by myself! I was a little obsessed with it after that so I got on Google and hunted down the recipe. I found it on

Feel free to make this one, but I feel have the responsibility to warn you: It is addictive. It's not like Pringles. I can stop eating those. It's much more dangerous. I could eat the whole pan by myself. 

There. Any addictions, burst stomachs or digestive issues are not my problem. I warned you.

Here we go!

Begin by roasting about a pound of chicken breasts for 20 minutes or until fully cooked. I did this step this morning so I could let the chicken cool for the next step - shredding it. For this, I just use 2 forks and go to town.

It's pretty brutal.
Once all the chicken is shredded, throw it all into a large mixing bowl.

There. The hard part is over! Now you just add the rest of the ingredients, and mix thoroughly. 
Unmixed...don't those chiles on top look lovely?
All mixed up and ready to be spread into the baking dish.

Ladies and Gentlemen, here it is, in all its baked cheesy glory:

It doesn't look like much, but believe's like a drug. The
most delicious narcotic you will ever encounter.

I'm having a hard time stopping myself from continuing to shoveling more of this delightful concoction into my face. Like I said. You were warned!!

Om non nom!


  • -1 pound skinless, boneless chicken breast halves
  • -1 (8 ounce) package cream cheese, softened
  • -1 (8 ounce) jar mayonnaise
  • -1 (8 ounce) package shredded Cheddar cheese
  • -1 (4 ounce) can diced green chile peppers
  • -1 jalapeno pepper, finely diced (Optional! I skipped this.)


-Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.

-Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.

-Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers (and jalapeno pepper, if you choose). Transfer the chicken mixture to a medium baking dish.

-Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.


  1. It looks absolutely delicious...I will be making this for my next get together!

  2. Seriously! Do it! You will not be disappointed!

  3. can't wait to try it! one tip -use a blender to shred chicken. HUGE time saver.

  4. Great idea, Kimberly! I'll have to give that a try!

  5. Hi, you've been pinned, because I found this recipe on Pinterest!! I have already done my Christmas grocery shopping and can't possibly think about braving the grocery store again--I don't have any fresh chicken. I wonder if canned chicken would work. Any thoughts? Thanks!

  6. Canned chicken works great! I made this for several holiday parties, and added some Rotel....yummy!

  7. Hi Tia and Dori! Sorry I didn't respond before this...I'm glad to hear that canned chicken works great! I haven't tried it before, but I imagine it would be even easier to dip into, depending on how finely you shred your chicken. I'll have to try the Rotel!
    Thanks for visiting!

  8. Oh I love this dish, made it for work and had to print out the recipe because everyone loved it. Thanks and I agree.. addictive!

  9. Shredding the chicken in your KitchenAide, as long as it's HOT, works in about 3 seconds. No joke. Nice even shreds & no time at all.
    This looks amazing. I think I'm going to make this for our mommy & me play group this week.

  10. This is so good! I added half a red onion (diced) and some cilantro for extra flavor and it was AMAZING!

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