Chicken Enchilada Dip – Creamy, Cheesy, and Packed with Flavor

Chicken Enchilada Dip is a warm and gooey appetizer that’s bursting with the bold flavors of your favorite enchiladas.

Made with shredded chicken, melty cheese, and a spicy enchilada sauce, this dip is perfect for game days, parties, or any occasion that calls for crowd-pleasing comfort food.

Kitchen Equipment Needed

• Mixing bowls
• Hand mixer or fork (for shredding chicken)
• Measuring cups and spoons
• Oven-safe baking dish
• Spatula

Ingredients

For the Dip:
2 cups cooked, shredded chicken
1 (8 oz) package cream cheese, softened
1/2 cup sour cream
1/2 cup enchilada sauce
1 cup shredded Mexican blend cheese (plus extra for topping)
1/2 cup shredded cheddar cheese
1/4 cup diced green chilies (canned, drained)
1/4 cup diced red onion
1/4 cup chopped fresh cilantro (optional, for garnish)

For Serving:
Tortilla chips, crackers, or fresh veggies

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Mix the Base: In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, and enchilada sauce. Stir until well blended.
3. Add Cheeses and Extras: Fold in the Mexican blend cheese, cheddar cheese, green chilies, and diced red onion.
4. Assemble the Dip: Transfer the mixture to an oven-safe baking dish. Spread it out evenly, and sprinkle extra Mexican blend cheese on top.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and the cheese on top is melted and golden.
6. Garnish and Serve: Remove from the oven, sprinkle with chopped cilantro if desired, and serve hot with tortilla chips, crackers, or fresh veggies.

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Nutrition (Per Serving)

Calories: 280
Protein: 15g
Carbohydrates: 6g
Fat: 22g
Sugar: 2g

Expert Tips

Shred the Chicken Easily: Use a hand mixer to quickly shred cooked chicken for a smooth and even texture.

Make it Spicier: Add diced jalapeños or a pinch of cayenne pepper to the mixture for extra heat.

Use Rotisserie Chicken: Save time by using store-bought rotisserie chicken for this recipe.

FAQs

Can I make this dip ahead of time?
Yes, you can assemble the dip in the baking dish, cover it, and refrigerate for up to 24 hours. Bake when ready to serve.

Can I use a different cheese?
Absolutely, Monterey Jack, Pepper Jack, or Colby cheese work great as substitutes.

Is this dip freezer-friendly?
Yes, you can freeze the unbaked dip in a freezer-safe dish for up to 2 months. Thaw in the fridge before baking.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in the oven at 350°F until warmed through, or microwave in 30-second intervals, stirring between each.

Substitutions & Variations

Low-Carb: Serve with sliced cucumbers, celery, or bell peppers instead of tortilla chips.

Vegetarian: Substitute the chicken with black beans, corn, or sautéed mushrooms.

Extra Flavor: Add a sprinkle of taco seasoning or smoked paprika for a flavor boost.

Chicken Enchilada Dip – Creamy, Cheesy, and Packed with Flavor

Chicken Enchilada Dip is a warm and gooey appetizer that’s bursting with the bold flavors of your favorite enchiladas.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Hand mixer or fork (for shredding chicken)
• Measuring cups and spoons
• - Oven-safe baking dish
• Spatula

Ingredients

  

• **For the Dip:**
• 2 cups cooked shredded chicken
• 1 8 oz package cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup enchilada sauce
• 1 cup shredded Mexican blend cheese plus extra for topping
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced green chilies canned, drained
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro optional, for garnish
• **For Serving:**
• Tortilla chips crackers, or fresh veggies

Instructions

 

• **Preheat the Oven:** Preheat your oven to 375°F (190°C).
• **Mix the Base:** In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, and enchilada sauce. Stir until well blended.
• **Add Cheeses and Extras:** Fold in the Mexican blend cheese, cheddar cheese, green chilies, and diced red onion.
• **Assemble the Dip:** Transfer the mixture to an oven-safe baking dish. Spread it out evenly, and sprinkle extra Mexican blend cheese on top.
• **Bake:** Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and the cheese on top is melted and golden.
• **Garnish and Serve:** Remove from the oven, sprinkle with chopped cilantro if desired, and serve hot with tortilla chips, crackers, or fresh veggies.