Graveyard Chicken Enchilada Dip

This spooky dip features a creamy chicken enchilada base with tortilla graves standing upright.

50 min Serves 6 Easy Latin American Cuisine

Our own summary of the original by Lindsay Funston — the full post and photos live at delish.com.

A creamy, cheesy chicken enchilada dip baked until bubbly, then topped with shredded lettuce and tortilla cutouts shaped like gravestones. Perfect for Halloween parties, served with crunchy tortilla chips.

Ingredients

2 c. shredded pepper Jack cheese

1 c. enchilada sauce

1 c. shredded rotisserie chicken

12 oz. cream cheese, softened

1 oz. (4.5-oz.) can green chiles

1 tbsp. taco seasoning

4 flour tortillas

Tortilla chips, for serving

Directions

Heat the oven to 350°F. In a large mixing bowl, combine 2 cups shredded pepper Jack cheese, 1 cup enchilada sauce, 1 cup shredded rotisserie chicken, 12 oz softened cream cheese, 1 can (4.5 oz) green chiles, and 1 tablespoon taco seasoning. Mix well.

Transfer the dip mixture to a cast-iron skillet. Place in the oven and bake until hot and bubbly, about 20 to 25 minutes.

While the dip bakes, cut 4 flour tortillas into grave shapes (e.g., rectangles with rounded tops). Arrange on a baking sheet and bake until firm, about 5 to 7 minutes.

Remove the dip from the oven. Top with shredded lettuce and insert the tortilla graves into the dip. Serve with tortilla chips.