Description
Elevate your gatherings with this Creamy Graveyard Chicken Enchilada Dip, a delightful blend of tender shredded chicken, rich cream cheese, and zesty spices. Perfectly baked to gooey perfection and served with crunchy tortilla chips, this dip will have everyone talking (and dancing!) around the snack table. Easy to make and packed with flavor, it’s an irresistible addition to any party or cozy night in.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese (full-fat)
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 3 green onions (finely chopped)
- 1 can (4 oz) diced green chilies
- 2 tsp taco seasoning
- Tortilla chips for serving
Instructions
- Cook the chicken by boiling or poaching until fully cooked (15-20 minutes). Shred into bite-sized pieces.
- In a mixing bowl, combine cream cheese and sour cream using a hand mixer until smooth.
- Stir in shredded cheddar cheese, green onions, diced green chilies, taco seasoning, and shredded chicken until well combined.
- Preheat oven to 350°F (175°C). Transfer the mixture to a greased baking dish and spread evenly.
- Bake for 25-30 minutes until bubbly and golden brown on top.
- Let cool slightly before serving with crispy tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg