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Tools

StandMixer
Prep
20min
Cooking
30min
Total
50min
Serving
8
Chicken Enchilada Dip for Game Day

Game day chicken enchilada dip

KitchenAid Chef

Turn classic chicken enchilada flavors into a warm, cheesy dip made for sharing. Use the KitchenAid Go™ Cordless Grater, Slicer, Shredder to prepare the Monterey Jack, then use a KitchenAid® stand mixer with the flat beater to quickly shred the poached chicken and bring the creamy, gently spiced dip together. Bake until hot and bubbling, then top with melted cheese for a crowd-pleasing game day appetizer.

Tools

StandMixer
Prep
20min
Cooking
30min
Total
50min
Serving
8

Ingredients

½ pound block (8 ounces) Monterey jack cheese

1 pound (454 grams) boneless skinless chicken breast, poached

½ cup (4 ounces) cream cheese

½ cup (4 ounces) plain Greek yogurt

1 can (8 ounce) red enchilada sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 can (14 ounce) tomatoes with chilis

1 green onion, thinly sliced, to garnish

Step by step

    Shred the cheese

  1. Attach shredding attachment to KitchenAid Go™ Cordless Slicer/Shredder. Place mixing bowl under chute.

  2. Turn on shredder. Add Monterey Jack and shred.

  3. Divide shredded cheese in half. Set aside.

    4. Prepare the chicken

  4. Add poached chicken breasts to KitchenAid® stand mixer bowl. Attach bowl and flat beater to mixer.

  5. Mix on low speed until chicken is evenly shredded. Transfer shredded chicken to another bowl. Set aside.

    6. Mix the dip

  6. Add cream cheese and yogurt to mixer bowl. Mix on medium speed to soften and combine.

  7. Reduce to low speed and pour in enchilada sauce, cumin, chili powder, garlic powder  and tomatoes with chilies. Mix until combined.

  8. Stop mixer and add shredded chicken and half of the shredded cheese. Mix on low speed to combine.

    9. Bake and garnish

  9. Transfer mixture to 9x9-inch baking dish. Spread into an even layer.

  10. Bake at 350°F for 20-25 minutes or until bubbling.

  11. Sprinkle remaining shredded cheese evenly over dip. Bake about 5 minutes longer, or until cheese is melted.

  12. Garnish with sliced green onions. Serve warm.

Stand Mixer Shredding Chicken for Enchilada Dip for Game Day

Pro Tip:

For a verde variation, swap the red enchilada sauce for green enchilada sauce and use chopped green chiles in place of the tomatoes with chiles.