This cool and creamy chicken enchilada dip is served cold with tortilla chips for dunking. Use a rotisserie chicken for easy prep.
PREP TIME 15 minutesminutes
TOTAL TIME 15 minutesminutes
YIELD 4cups dip
Ingredients
1rotisserie chickenskinned and shredded
2(8 oz) bricks of cream cheese, softened
1 1/2tbspchili powder
1tspminced garlic
1tspground cumin
1tspdried oregano
1tsppaprika
1tbsphot sauce
1 1/2cupshredded cheddar cheese
1(10 oz) can diced tomatoes with green chileslike Rotel
1/2cupchopped fresh cilantro
4green onionswhites and greens chopped
Tortilla chips for serving
Instructions
Remove the skin from the rotisserie chicken breasts, legs, and thighs. Pull the meat from the bones and roughly shred or chop it. Set the meat aside.
In a large mixing bowl, beat the cream cheese with a hand mixer on low speed until smooth. Add the chili powder, minced garlic, cumin, oregano, paprika, and hot sauce to the bowl and beat them in until combined.
Add the shredded cheddar and entire can of diced tomatoes with their juices into the bowl. Fold them in with a spatula.
Add the fresh cilantro and chopped green onions and fold them in.
Finally, add the reserved chicken and gently fold it into the mixture.
Cover the dip and chill in the fridge for 1 hour before serving to let the flavors mingle. The dip can be made the day before and will taste even better!