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    You are in: Home / Recipes / Sour Cream Chicken Enchilada Dip Recipe
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    Sour Cream Chicken Enchilada Dip

    Average Rating:

     16 Total Reviews

    Showing 1-16 of 16

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    • on July 10, 2003

      FOR THOSE OF YOU WHO HAVE NOT MADE THIS RECIPE...WHAT ARE YOU WAITING FOR? I can't believe that a recipe as simple as this one can produce the flavor it did today. I mixed everything in my crockpot the night before and put it in the fridge and took it to work the next morning. While I was heating it up the aroma filled the whole office and everyone kept asking what smells so good. I added a little ground cumino, chili powder, garlic powder and salt & pepper because I love cooking with those spices. I did however have to add some cornstarch to thicken it up a bit but my end result was absolutely FANTASTIC!!! When you eat this dip with tortilla chips you would swear you're eating enchiladas. I am very impressed with this recipe and my co-workers are already asking me to bring it to another potluck next week. Great recipe...thanks for sharing.

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    • on January 05, 2009

      Sorry. Didn't like this at all! I added a bunch of seasoning because it was bland and I still ended up with a soupy concoction. I didn't even serve it.

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    • on September 02, 2008

      This has been a big hit at all my parties. I have had to give out the recipe to quite a few people. Thank you for posting it. Lesl1e

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    • on July 07, 2008

      Excellent dip. Everyone loved it! Made exactly as written. Even in an old crockpot this was a quick dish (for a crockpot!). Ready in under 2 1/2 hours. Definitely a keeper.

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    • on February 09, 2007

      My family loved this and is begging for it all the time. We melted the cheeses in with it and oh was it wonderful! Thanks!

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    • on April 02, 2005

      I used your recipe as a starting place and by that I mean I jazzed it up a little. I added two garlic cloves(minced), a teaspoon of chili powder,and 1/2 teaspoon ground cumin. I also bought the hot Rotel tomatoes.... that's just the Tex-Mex cook coming out in me. So thanks for the recipe it was a big hit the party and it will used it again. :-)

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    • on January 08, 2005

      This was not bad, probably could have used more spice. I might make it again, if I jazzed it up a bit. No one loved it, no one hated it! Not bad with this crowd! :)

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    • on January 04, 2005

      This was really good! I took the advice of one of the reviews and added a little garlic powder and cumin. Next time I make it I will add more chicken and thicken it up a little. Everyone ate it up quickly!

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    • on January 03, 2005

      You definitely need to add your own spices, otherwise TOO bland. With cumin, garlic, black pepper, cayenne....excellent! Canned chicken worked wonderfully too.

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    • on December 27, 2004

      This was so good! I made it for a Chrstmas party and everyone LOVED it!! I followed the recipe exactly (although I used pepper jack cheese) it was GREAT! Thanks for such an easy, yummy recipe!

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    • on November 02, 2004

      I have to say, this is hands down the best Mexican dip/sauce I've made yet! I did follow another reviewer and add some chili powder, cumin and garlic powder, but only because I really like those spices. My husband ate til he almost popped and we had it for lunch the next day. I cant wait to make this again! Thanks!!!!!

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    • on July 05, 2004

      This was a big hit at my July 4th party. Very easy! Very tasty! I used 2 cans Rotel Tomatoes & Green Chilis and 1 small can green chilis. Seasoned with Garlic Salt, Chili Powder, salt & Black Pepper and small amount of Red Pepper and Cumin. Served with Tostitos.

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    • on June 21, 2004

      This makes alot!! But it was absolutely wonderful! I'm used the left over to create a wonderful enchilada that the whole family raved about. Try it not only will you like it, but you'll love it!

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    • on November 11, 2003

      This is delicious. It went over great at the reunion.

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    • on July 19, 2003

      This was the hit of my mid-summer party! Delicious & easy. I made this ahead of time and just left it in the crockpot on "warm". Also added 1 large clove minced garlic and a touch of ground cumin, and used fresh skinless boneless chicken thighs (poached before adding to crockpot). After I served this with chips for dipping, my guests were almost too full to eat anything else! Thanks, Peg!!

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    • on July 13, 2003

      This was lovely. The boyfriend adores it. Makes a lot. I used 2 cans of rotel instead of 1 and I think it could use even more sour cream. It would make a wonderful filling for enchiladas. So good!

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    Nutritional Facts for Sour Cream Chicken Enchilada Dip

    Serving Size: 1 (2268 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2272.2
     
    Calories from Fat 1614
    71%
    Total Fat 179.3 g
    275%
    Saturated Fat 84.5 g
    422%
    Cholesterol 413.0 mg
    137%
    Sodium 8058.7 mg
    335%
    Total Carbohydrate 101.2 g
    33%
    Dietary Fiber 0.0 g
    0%
    Sugars 5.7 g
    22%
    Protein 71.8 g
    143%
    Detailed Nutrition Values About Nutrition Info
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