Saturday, May 14, 2011

Recipe: Chicken Enchilada Dip {gluten free!}

This is a super-easy, frugal, and gluten-free dinner idea. This takes less than ten minutes to put together. Sometimes I mix it up the night before and then put it in the oven for dinner.

We eat this in one of two ways:
  1. In a tortilla - flour or corn (perfect for those who are gluten free!).
  2. With tortilla chips (like a dip).
Chicken Enchilada Dip

  • 1/2 to 3/4 cup shredded chicken, precooked (I like to use the crockpot for this.)
  • 1 "recipe" of homemade taco seasoning (You will want to cut this seasoning recipe in half for this amount of chicken.)
  • 8 oz. cream cheese, softened (You can also use one 10 oz. container of original Philly cooking creme.)
  • 1/4 cup mayonnaise or Miracle Whip
  • 2/3 cup shredded cheddar cheese
  1. In a small bowl, add the taco seasoning to the chicken and coat evenly. Remember, cut the taco seasoning recipe in half!
  2. In a different bowl, blend together cream cheese, Miracle Whip and shredded cheese.
  3. Add in seasoned chicken and stir until chicken is thoroughly coated with cheese mixture.
  4. Spread entire mixture into a pie plate.
  5. Bake at 375 degrees for about 25 minutes. Enjoy!


  1. This Recipe sounds great. I'm assuming the chicken is precooked. I also like the homemade taco seasoning. God Bless. Ka'

  2. @Anonymous Yes, the chicken is precooked. I'll edit the post to reflect that. Thanks!

    We love the homemade taco seasoning, too...I used the premade packaged stuff once recently and neither of us cared for it! :)


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