This chicken enchilada dip is an irresistible game day favorite! It’s creamy and cheesy with shredded chicken, cheese, cream cheese, enchilada sauce and Tex-Mex flavors.

A chip dipped into chicken enchilada dip.

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Easy Chicken Enchilada Dip Recipe

I could eat these creamy chicken enchiladas everyday, they are one of my favorite Mexican food recipes! Because I love them so much, it’s fun to make tasty variations like this delicious dip, enchilada pasta or chicken enchilada soup. So yummy!

This cheesy chicken enchilada dip has a little bit of a kick but isn’t too spicy. It’s perfectly cheesy like my favorite recipe for cheese enchiladas. I love to serve it with homemade tortilla chips on game day!

Ingredient Notes

Enchilada dip ingredients on marble counter.
  • Cream cheese: This gives the enchilada dip a creamy base that’s simply irresistible. Make sure it’s at room temperature before using. Learn how to soften cream cheese quickly.
  • Enchilada sauce: I like to use the classic red enchilada sauce for the most traditional flavor. If you prefer green enchilada sauce, go for it!
  • Chicken: Shredded cooked chicken is needed for this recipe. For convenience, feel free to use rotisserie or cooked canned chicken. Or make a batch of this easy Instant Pot Mexican chicken.
  • Green chiles: Use a small can of diced green chiles to add a little heat to the enchilada dip.
  • Cheese: My favorite type of cheese to use for this recipe is shredded pepper jack cheese. Monterey jack cheese, cheddar cheese or Mexican cheese are also great options. Freshly shredded cheese tastes best!
  • Cilantro: A popular Mexican herb that adds a fresh, citrusy flavor. It gets mixed into the dip, as well as sprinkled on top right before serving.
  • Taco seasoning: For an an extra boost of Mexican flavor, I like to add some taco seasoning to my dip. You can either buy a store-bought package, or use your own homemade taco seasoning.
  • Garnish (optional): Fresh cilantro, diced tomatoes or pico de gallo, sliced avocado or guacamole, black olives or jalapenos.

How to Make Chicken Enchilada Dip

Place the cream cheese in a large bowl and beat with an electric mixer until smooth and creamy. Mix in the enchilada sauce and stir until well combined. Then add in the chicken, green chiles, 3/4 cup shredded cheese, 2 Tablespoons cilantro and taco seasoning. Stir just until combined.

Chicken enchilada dip ingredients in a glass bowl.

Pour the dip mixture into the prepared 8×8 inch baking dish. Bake at 375°F for 20-25 minutes, or until the cheese is bubbly.

Chicken enchilada dip in baking dish.

Remove from oven and top with remaining 3/4 cup cheese. Place back in oven and broil for a few minutes until cheese is lightly golden. Top with remaining 2 Tablespoons of fresh cilantro or sliced green onions. Serve with fresh tortilla chips. Enjoy!

Chicken enchilada dip in a white baking dish with avocado and cilantro garnish.

Crockpot Version

Place cream cheese, enchilada sauce, chicken, green chiles, 3/4 cup cheese, 2 Tablespoons cilantro and taco seasoning in slow cooker. Stir together. Cook on low for 1 hour, or until cheese is bubbly. Before serving, add remaining cheese on top and broil for a couple minutes for a perfectly golden top.

Make Ahead and Storing Tips

  • Storage: Add leftover dip to an airtight container and store in fridge for up to 3 days. Use it as the filling for chicken enchilada casserole!
  • To make-ahead: Prepare dip as directed. Cover with foil or saran wrap and place in fridge for up to 24 hours. Before placing in oven to bake, let sit at room temp for about 10 minutes.
Scooping chicken enchilada dip with tortilla chip.

More favorite game day dip recipes include 7 layer dip, queso dip with chorizo and hot cheesy corn dip!

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Chicken enchilada dip in white baking dish.

Chicken Enchilada Dip

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
This chicken enchilada dip is an irresistible game day favorite! It's creamy and cheesy with shredded chicken, cheese, cream cheese, enchilada sauce and Tex-Mex flavors.
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Ingredients 

  • 1 (8-ounce) package cream cheese , softened
  • 1 cup red enchilada sauce
  • 1 1/2-2 cups cooked shredded chicken , I used rotisserie
  • 1 (4.5-ounce) can diced green chiles
  • 1-1 ½ cups shredded pepper jack cheese , divided (monterey jack works too)
  • ¼ cup chopped fresh cilantro , divided
  • 1 teaspoon taco seasoning
  • Tortilla chips , for serving

Optional toppings: Chopped cilantro, Sliced green onions, Sliced tomatoes, Sliced avocado

Instructions

  • Preheat oven to 375ºF. Spray an 8×8-inch baking dish with cooking spray.
  • In a large bowl, beat 8 ounces cream cheese with an electric mixer until smooth and creamy. Mix in 1 cup enchilada sauce and mix until well combined. Stir in 1 1/2 – 2 cups cooked chicken, 1 can green chiles, 3/4 cup shredded cheese, 2 Tablespoons cilantro, and 1 teaspoon taco seasoning until combined.
  • Pour into the baking dish. Bake 20 to 25 minutes, or until the cheese is bubbly. Remove from oven and top with remaining 3/4 cup cheese. Return to oven and broil until cheese is lightly golden.
  • Top with the remaining 2 Tablespoons cilantro. Serve with fresh tortilla chips.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Add dip to an airtight container and store in fridge for up to 3 days. 
To make-ahead: Prepare dip as directed. Cover with foil or saran wrap and place in fridge for up to 24 hours. Before placing in oven to bake, let sit at room temp for about 10 minutes. 
Chicken: Use rotisserie or cooked canned chicken for convenience.
Variations: Can add in extras like black beans or corn. Simply mix in with the rest of the ingredients.
Crockpot Version: Place cream cheese, enchilada sauce, chicken, chiles, 3/4 cup cheese, 2 Tablespoons cilantro, and taco seasoning in crockpot. Stir together. Cook on low 1 hour, or until cheese is bubbly. Before serving, add remaining cheese on top and broil for a couple minutes.

Nutrition

Calories: 238kcal, Carbohydrates: 5g, Protein: 14g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 67mg, Sodium: 560mg, Potassium: 135mg, Fiber: 1g, Sugar: 3g, Vitamin A: 810IU, Vitamin C: 6mg, Calcium: 195mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.