Chicken Enchilada Dip - - Jackson, MS

Chicken Enchilada Dip


  • 3 pounds of cooked chicken, shredded
  • 1 can Hatch enchilada sauce
  • 2 8-ounce packages of cream cheese
  • 16 ounces pepper jack cheese, shredded
  • 1 cup green onions, chopped
  • Tortilla chips


Preheat oven to 350-degrees and heat enchilada sauce in a medium saucepan until hot.

Add cream cheese and stir until well combined and creamy. Add chicken and heat thoroughly and put into a baking dish sprayed with nonstick cooking spray.

Sprinkle the pepper jack cheese on top and bake in oven until bubbly. Garnish with green onions and serve with tortilla chips.

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