A hearty dip loaded with protein, perfect for gatherings. Made with cream cheese, sour cream, cheddar cheese, and seasoned chicken, it can be baked or cooked in a crockpot for convenience.
1: Season chicken heavily with taco seasoning.
2: Bake in the oven at 325°F for 1 1/2 hours.
3: Let chicken cool, then shred and put aside.
4: In a large bowl, mix cream cheese, sour cream, and mayonnaise until combined.
5: Add enchilada sauce, tomatoes, and chiles to the bowl.
6: Mix in the shredded chicken, 1/2 cup of Monterey Jack, and 1/2 cup of Cheddar cheese.
7: Prepare to bake in the oven or cook in a crockpot.
8: If baking, preheat oven to 375°F, cover, and bake for 25-30 minutes.
9: Uncover and bake for another 10-15 minutes until cheese is melted and bubbly.
10: If using a crockpot, coat with olive oil, add dip, cover, and cook on low for 1 hour.
11: Top with remaining 1 cup of shredded Cheddar cheese before serving.
12: Serve over tortilla chips and garnish with salsa and cilantro.
