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Chicken Enchilada Dip


Mexi-Cajun Chicken Enchilada Dip

  • 1 can choped chicken breast, drained
  • 1 can mild Ro-Tel, drained
  • 1 can condensed cream of chicken
  • 8 oz greek yogurt (or sour cream)
  • 1 cup shredded cheddar
  • 1 - 1 1/2 T Mexi-Cajun Seasoning

Mix all ingredients in a large bowl, folding greek yogurt and soup in with a spatula.  {For spicier flavor use 1 1/2 T of Mexi-Cajun Seasoning; for milder flavor use 1 T.} 

Transfer to small oven-safe dish and bake at 350 degrees for 30 minutes.  Serve with chips and enjoy!


I adapted this dip from a recipe found in my neighborhood's publication The Garden District Gazette, submitted by Helena Brocato, owner of a local lunch spot The Main Dish.