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Chicken Enchilada Dip
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Ingredients
16
ounces
green chile enchilada sauce
3
cups
shredded rotisserie chicken
3
cups
cheese
I used combo of monterey jack, mozzarella and manchego
3
tablespoons
sour cream
¼
cup
fresh cilantro leaves
roughly chopped
jalapeño slices for garnish
Instructions
Preheat oven to 375°F. Pour some sauce into cast-iron skillet.
Top with 1 cup of the chicken, 1 cup cheese.
Repeat layers 2 times.
Bake about 25 minutes,
Serve with sour cream, jalapeño slices, and cilantro.