Cheesy Rotel Chicken Enchilada Dip
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.