Description
This creamy chicken enchilada dip is cheesy, bold, and incredibly easy to make! Loaded with shredded chicken and enchilada sauce, it’s the perfect party appetizer or game day dip everyone will love.
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 (10 oz) can red enchilada sauce
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 ½ cups shredded Mexican blend cheese (divided)
- 1 (4 oz) can diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F. Lightly grease a baking dish.
- Mix the base
In a large bowl, combine softened cream cheese, sour cream, enchilada sauce, garlic powder, onion powder, cumin, salt, and pepper until smooth. - Add the chicken
Stir in shredded chicken, green chiles, and 1 cup of the shredded cheese. - Assemble the dip
Spread the mixture evenly into your prepared baking dish. Top with the remaining cheese. - Bake until bubbly
Bake for 20–25 minutes, or until hot and melted with lightly golden edges. - Serve warm
Garnish with cilantro if desired and serve with tortilla chips.
Notes
Use rotisserie chicken for best flavor. Adjust spice level to taste.
- Prep Time: 10 MINUTES
- Cook Time: 25 MINUTES
- Category: Appetizer
- Method: BAKED
- Cuisine: AMERICAN | TEX MEX, TEX MEX INSPIRED