Cheesy Rotel Chicken Enchilada Dip

That Will Rock Your Party!

Craving something cheesy, zesty, and utterly satisfying? Then buckle up, because you’re about to dive into a fiesta of flavors with this Rotel Chicken Enchilada Dip. Whether it’s game day, a family gathering, or just an average Tuesday, this dish is bound to be the star of the show. Think of it as the ultimate blend of creamy, spicy, and savory ingredients, all coming together in one hot and melty bowl of goodness. With a hint of heat from Rotel tomatoes and the satisfying texture of shredded chicken, every bite bursts with flavor. This isn’t your average dip.

“The discovery of a new dish does more for the happiness of the human race than the discovery of a star.”

Jean Anthelme Brillat-Savarin.

It’s like the heart of your favorite enchilada transformed into a delectable, dippable delight. Plus, it’s ridiculously easy to make! Trust me, once you’ve tried it, this will become a staple recipe in your collection, perfect for when you want to impress without the stress.

Why You’ll Love This Cheesy Rotel Chicken Enchilada Dip Recipe

• Big, Bold Flavors: This dip brings together the richness of creamy cheese, the tang of enchilada sauce, the savory goodness of shredded chicken, and the kick from Rotel tomatoes and green chilies. It’s like a flavor explosion with every scoop!
• Crowd-Pleaser: Whether you’re hosting a party, going to a potluck, or just chilling with family, this dip is guaranteed to be a hit. It pairs perfectly with tortilla chips, crackers, or even fresh veggies for a lighter touch.
• Quick & Easy: Despite tasting like you spent hours slaving away in the kitchen, this recipe is a cinch to prepare. With minimal prep and just a few basic ingredients, you’ll have a warm, cheesy dip ready in no time.
• Perfect for Meal Prep: Got leftovers? The dip reheats beautifully, so you can enjoy it the next day on top of nachos or as a stuffing for tacos. It’s versatile and adaptable, making it an excellent dish to prepare ahead of time.
• Adaptable for Different Diets: Whether you’re looking to make it gluten-free, low-carb, or even dairy-free, there are simple tweaks that can accommodate most dietary preferences without sacrificing flavor.

How to Make Rotel Chicken Enchilada Dip

Ingredients:

• 2 cups cooked, shredded chicken (rotisserie works great!)
• 1 can (10 oz) Rotel diced tomatoes with green chilies
• 1 can (10 oz) red enchilada sauce
• 1 block (8 oz) cream cheese, softened
• 1 ½ cups shredded cheddar cheese
• 1 ½ cups shredded Monterey Jack cheese
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ cup sour cream
• 1 tablespoon chopped cilantro (optional for garnish)
• Tortilla chips or crackers for serving

Instructions:

1. Prepare Your Ingredients: Start by pre-cooking your chicken. Shred it into bite-sized pieces. A rotisserie chicken is a great shortcut here tender, flavorful, and hassle-free.
2. Heat the Cream Cheese: In a medium saucepan over medium heat, combine the softened cream cheese, Rotel tomatoes, and enchilada sauce. Stir frequently until the cream cheese has melted, forming a smooth mixture.
3. Mix in Chicken and Spices: Add the shredded chicken, cumin, garlic powder, and smoked paprika. Continue stirring until all the ingredients are well combined and the dip is evenly heated through.
4. Add Cheese: Gradually stir in the shredded cheddar and Monterey Jack cheese. Mix until the cheeses are completely melted and ooey-gooey delicious.
5. Finish with Sour Cream: Stir in the sour cream for added creaminess. Let the dip simmer for another 2-3 minutes until it’s fully heated and ready to serve.
6. Garnish & Serve: Transfer the dip to a serving dish, and if desired, sprinkle chopped cilantro on top. Serve hot with tortilla chips or crackers, and get ready for some serious dipping!

Tips for the Best Rotel Chicken Enchilada Dip

• Use Rotisserie Chicken: For a quick and easy shortcut, use pre-cooked rotisserie chicken. It saves time and adds an extra layer of flavor.
• Adjust the Heat: If you’re not a fan of too much spice, you can opt for mild Rotel tomatoes or use regular diced tomatoes. On the flip side, if you love heat, add a diced jalapeño or a pinch of cayenne pepper!
• Make It Creamier: For an even creamier dip, mix in a bit of Greek yogurt or extra sour cream.
• Use a Slow Cooker: Want to keep your dip warm throughout a party? Transfer everything to a slow cooker on the “warm” setting once you’ve mixed in the cheeses. It’ll stay gooey and perfect for hours!
• Add Extra Toppings: If you’re feeling fancy, try topping the dip with extra shredded cheese, sliced green onions, or a drizzle of hot sauce before serving.

Recipe FAQ

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People Also Ask

1. How long can Rotel cheese dip last in the fridge?

Rotel cheese dip can last in the refrigerator for 3 to 4 days when stored properly:

• Storage: Place the dip in an airtight container to retain freshness and prevent it from absorbing other odors.
• Reheating: Warm it up slowly in the microwave or on the stovetop, stirring occasionally to ensure a smooth texture. Avoid overheating, as this can cause separation.

2. Do you drain the can of Rotel?

No, you do not need to drain the can of Rotel. The liquid in the can adds flavor and helps achieve the ideal consistency for the dip. However, if you prefer a thicker dip, you can reduce the amount of liquid by draining a portion of it.

3. How long can sausage dip sit out?

Sausage dip should not sit out for more than 2 hours at room temperature:

• Food safety: After 2 hours, the risk of bacterial growth increases, which can cause foodborne illness.
• Keep warm: If serving for an extended period, use a slow cooker or warming tray to maintain a safe temperature above 140°F (60°C).

4. How do you make Rotel dip thicker?

If your Rotel dip is too thin, try these tips to thicken it:

• Add more cheese: Increasing the amount of Velveeta or shredded cheese will naturally thicken the dip.
• Simmer: Cook the dip over low heat to allow excess liquid to evaporate.
• Cornstarch slurry: Mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the dip while cooking.
• Cream cheese: Stir in a few tablespoons of cream cheese for a thicker, creamier texture.

5. What to do if Rotel dip is too thick?

If your Rotel dip is too thick, you can thin it out with these methods:

• Add liquid: Stir in small amounts of milk, cream, or broth until you reach the desired consistency.
• Use Rotel liquid: If you drained the Rotel, add some of the liquid back for flavor and consistency.
• Heat gently: Warm the dip while stirring to incorporate the added liquid evenly.

6. Why does cheese dip get watery?

Cheese dip can become watery for several reasons:

• Overheating: High heat causes the cheese to separate, releasing oils and water.
• Improper storage: Refrigerated dips can release water as they cool. Stir well before reheating.
• Low-quality cheese: Using cheese with additives or low-fat content can affect the texture. To avoid watery cheese dip, cook it on low heat and stir constantly for a smooth and creamy consistency.

7. How long can chicken enchiladas stay good in the fridge?

Chicken enchiladas can last in the refrigerator for 3 to 4 days when stored properly:

• Storage: Place them in an airtight container or cover tightly with aluminum foil or plastic wrap.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for convenience.

8. Is buffalo chicken dip supposed to be cold?

Buffalo chicken dip is typically served warm, but it can also be enjoyed cold:

• Warm serving: Heating enhances the creaminess and melds the flavors.
• Cold serving: It’s safe to eat cold and makes a great spread for crackers or bread.

9. How long can you refrigerate enchiladas before baking?

Unbaked enchiladas can be refrigerated for up to 24 hours before baking:

• Preparation: Assemble the enchiladas and cover tightly with plastic wrap or aluminum foil.
• Baking: Remove from the refrigerator and let them sit at room temperature for about 15-20 minutes before baking to ensure even cooking.

10. How to store leftover chicken enchiladas?

• Refrigerate: Place leftovers in an airtight container and store in the refrigerator for up to 3-4 days.
• Freeze: For longer storage, wrap individual portions tightly in aluminum foil or plastic wrap and place in a freezer-safe bag for up to 3 months.
• Reheating: Thaw frozen enchiladas in the fridge overnight before reheating in the oven or microwave.

11. How to tell if enchiladas are bad?

Check for these signs to determine if enchiladas have gone bad:

• Smell: A sour or unpleasant odor indicates spoilage.
• Appearance: Mold or discoloration means they should be discarded.
• Texture: A slimy or overly dry texture is a sign of spoilage. When in doubt, it’s safer to discard them to avoid foodborne illness.

12. Can I eat 5-day-old enchiladas?

It is not recommended to eat enchiladas that are 5 days old, as they are likely past their safe consumption window. Aim to consume them within 3-4 days for optimal freshness and safety.

Common Mistakes When Making Rotel Chicken Enchilada Dip:

1. Overcooking the cheese: High heat can cause the cheese to separate and turn grainy. Always melt the cheese on low to medium heat.
2. Not shredding the chicken properly: Large chunks of chicken can make the dip uneven. Shred it finely for a consistent texture.
3. Skipping seasoning: Rotel adds flavor, but additional spices like cumin, chili powder, or garlic powder can enhance the dish.
4. Using canned chicken: While convenient, fresh or rotisserie chicken offers better flavor and texture.
5. Serving it cold: This dip is best served warm to ensure creaminess and optimal flavor.

Conclusion

Rotel chicken enchilada dip is a flavorful and hearty appetizer that combines zesty Rotel, tender chicken, and creamy cheese. By avoiding common mistakes like overheating or skipping seasoning, you can create a smooth and delicious dip that’s perfect for parties or family gatherings. Store leftovers properly and reheat gently to enjoy this crowd-pleasing dish again and again!

Cheesy Rotel Chicken Enchilada Dip

Thomas J. Moss

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 10

Calories 240 kcal

Equipment

• Medium saucepan,
• mixing spoon,
• serving dish

Ingredients

  

• 2 cups cooked shredded chicken (rotisserie works great!)
• 1 can 10 oz Rotel diced tomatoes with green chilies
• 1 can 10 oz red enchilada sauce
• 1 block 8 oz cream cheese, softened
• 1 ½ cups shredded cheddar cheese
• 1 ½ cups shredded Monterey Jack cheese
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ cup sour cream
• 1 tablespoon chopped cilantro optional for garnish
• Tortilla chips or crackers for serving

Instructions

 

• Prepare Your Ingredients: Start by pre-cooking your chicken. Shred it into bite-sized pieces. A rotisserie chicken is a great shortcut here tender, flavorful, and hassle-free.
• Heat the Cream Cheese: In a medium saucepan over medium heat, combine the softened cream cheese, Rotel tomatoes, and enchilada sauce. Stir frequently until the cream cheese has melted, forming a smooth mixture.
• Mix in Chicken and Spices: Add the shredded chicken, cumin, garlic powder, and smoked paprika. Continue stirring until all the ingredients are well combined and the dip is evenly heated through.
• Add Cheese: Gradually stir in the shredded cheddar and Monterey Jack cheese. Mix until the cheeses are completely melted and ooey-gooey delicious.
• Finish with Sour Cream: Stir in the sour cream for added creaminess. Let the dip simmer for another 2-3 minutes until it’s fully heated and ready to serve.
• Garnish & Serve: Transfer the dip to a serving dish, and if desired, sprinkle chopped cilantro on top. Serve hot with tortilla chips or crackers, and get ready for some serious dipping!

Notes

Rotel tomatoes can be swapped for mild or hot varieties, depending on your preference.

Nutritional Information (per serving)

| Calories: 240 | Carbohydrates: 6g | Protein: 15g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 520mg | Potassium: 150mg | Fiber: 2g | Sugar: 3g | Vitamin C: 6% | Calcium: 15% | Iron: 4% |

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