Hot Chicken Enchilada Dip

Name: Hot Chicken Enchilada Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 15 servings
Cuisine: Indonesian
Ingredients: Two 10-ounce cans Rotel tomatoes with chiles, (drained); Two 8-ounce packages cream cheese, (at room temperature); 1 cup mayonnaise; 1 cup sour cream; 16 oz shredded cooked chicken breast; 4 cups shredded cheddar cheese

A delicious warm chicken enchilada dip to be served with tortilla chips!

⏱ 40 min 🔨 Prep 15min 🔥 Cook 25min 📊 Medium 🍽 15 servings 👁 7

Ingredients

15 servings

Two 10-ounce cans Rotel tomatoes with chiles, (drained)
Two 8-ounce packages cream cheese, (at room temperature)
1 cup mayonnaise
1 cup sour cream
16 oz shredded cooked chicken breast
4 cups shredded cheddar cheese

Instructions

Preheat the oven to 350°F. Spray a 3-quart casserole dish with nonstick cooking spray.
In a large bowl and with an electric mixer, blend together the Rotel, cream cheese, mayo and sour cream until smooth. Stir in the chicken and cheese and pour into the prepared dish.
Bake 25 to 35 minutes. Serve with tortilla chips for dunking.

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Nutrition per serving

412kcal

💰 Cost Estimate

Total Ingredients
$1659.00

Per Serving
$111.00/serving

🏠 Savings
~$3318.00 vs buying!

📋 Price Breakdown (67% ingredients detected)

Ingredient	Amount	Subtotal
Two 10-ounce cans Rotel tomatoes with chiles	-	-
Two 8-ounce packages cream cheese	-	-
mayonnaise	1 cup	$101.00
sour cream	1 cup	$100.00
shredded cooked chicken breast	16 oz	$1019.00
shredded cheddar cheese	4 cups	$439.00