Description
Creamy baked Chili Relleno Dip made with cream cheese, green chiles, taco seasoning, enchilada sauce, and melted Mexican cheese. A warm party appetizer ready in about 30 minutes.
Ingredients
Scale
- 16 oz cream cheese, softened
- 1 Old El Paso taco seasoning packet
- 4 oz can Old El Paso diced green chiles, divided
- 1/4 cup Old El Paso green enchilada sauce
- 1 cup shredded Mexican blend cheese
Instructions
- Preheat oven to 350°F.
- In a mixing bowl combine cream cheese, taco seasoning, and diced green chiles, reserving about 2 tablespoons of the chiles for topping.
- Mix until smooth using a stand mixer or hand mixer.
- Spread the mixture evenly into a medium baking dish such as an 8×8 dish or cast iron skillet.
- Pour the green enchilada sauce evenly over the top.
- Bake for 10 to 15 minutes until heated through.
- Remove from oven and sprinkle shredded Mexican blend cheese and reserved green chiles on top.
- Return to oven and bake for 5 minutes until cheese melts and becomes bubbly.
- Serve warm with tortilla chips.
Notes
- Soften cream cheese before mixing for a smoother dip.
- Serve immediately after baking for the best creamy texture.
- Add diced jalapeños if you prefer a spicier dip.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 295
- Sugar: 2
- Sodium: 520
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 8
- Cholesterol: 65