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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.
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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.