The Hostess Hat: Chicken Enchilada Dip

Superbowl Sunday is coming our way, which means tons of dips, chips and people gathered around the big screen. Well, my dear, I have the perfect dip for you. It’s incredibly easy to make (says the girl who can barely boil water) and it’s delicious. Here is my mother-in-law’s recipe for Chicken Enchilada Dip.

Preparation time: 9 min (I chop slow)  |  Cook time: 30 min


– 2 (12 oz) cans chicken breast
– 1 (8 oz) cream cheese, softened
-4 oz Mayo
– 4 oz sour cream
– 8 oz shredded cheddar cheese
– 4 oz can diced chilies (I buy the El Paso canned chillies)
– 1 jalapeno pepper, finely chopped

Instructions (can you handle how easy this is?)

Mix all together. Put it in a 9×9 dish. Bake at 350 for 30 minutes (or until it bubbles). Remove from oven and sprinkle a little cheddar cheese on top (just to make it look pretty). Serve with tortilla chips.

I’m not lying when I say everyone loves this dip.

I serve the dip in the 9×9, but you could dish it into pretty bowls, like this. Nana’s Tortilla chips are the perfect pairing. Enjoy!

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