Tony’s Chicken Enchilada Cheese Dip

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  • Cook time icon 20 minutes Prep | 45 minutes Cooking


  • 8 oz. Duke's Mayonnaise
  • 4 oz. can green chilies
  • 8 oz. bag shredded cheddar cheese
  • 1 can Mexican style tomatoes
  • 4 boneless chicken breasts
  • 8 oz. cream cheese


Let the cream cheese soften. Broil chicken breasts until done. Let chicken cool. Preheat oven to 325°F. Drain tomatoes and blend with chilies, cheddar cheese, and mayonnaise in a large bowl. Fold in softened cream cheese. Pull the chicken breasts apart into small, shredded pieces and blend into mix. Pour mixture into a baking dish and bake dip 45 minutes. Serve warm with tortilla chips.

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