Cheesy Chicken Enchilada Dip

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  • Cheesy Chicken Enchilada Dip – The most amazing cheese dip you will ever make! Loaded with shredded chicken, cheese, enchilada sauce and flavorful Mexican spices.

    If you know me, you know enchiladas are one of my favorite Mexican dishes! I would literally eat them every day if I could. Because I love them so much, it’s fun to make tasty variations like this enchilada dip, enchilada pasta or enchilada soup. So yummy!

    chicken enchilada dip in a red baking dish topped with cilantro

    Enchilada dip

    Whenever we are craving Mexican food, we usually end up making something at home. Which brings me to this cheesy chicken enchilada dip. This dip has a little bit of a kick but isn’t too spicy. And it’s perfectly cheesy, creamy and delicious. My husband and I literally devoured it. It is so good!

    The fresh cilantro on top adds the perfect touch. Don’t skimp on it! We love to use tortilla chips for dipping, but you could even enjoy it with chopped veggies, too.

    Seriously? Who could resist a pan full of this cheesy goodness? I certainly couldn’t. We really should have invited friends over when I made this enchilada dip. It was just TOO good to stop eating! Probably my new favorite dip recipe!

    enchilada dip in a red baking dish with chopped cilantro

    How to make chicken enchilada dip

    Step 1: Preheat oven and prepare pan

    Preheat the oven to 375ºF and spray an 8×8″ baking dish with cooking spray.

    Step 2: Mix ingredients together 

    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.

    Step 3: Bake enchilada dip 

    Pour the dip mixture into the baking dish. Bake for 20-25 minutes, or until the cheese is bubbly. 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.

    Step 4: Top and serve  

    Top with remaining 2 Tablespoons of fresh cilantro or sliced green onions. Serve with fresh tortilla chips. Enjoy!

    TIP: For a fun appetizer idea, serve individual-sized portions of the dip in mini taco boats (pictured below). Simply line a baking sheet with foil and place the taco boats on top. Fill the boats about 3/4 of the way full, then top with cheese. Bake for 15-20 minutes, or until cheese is bubbly.

    dipping a tortilla chip in chicken enchilada dip that's inside a mini taco boat

    Have leftovers? Try making:

    Use leftover enchilada dip to make any of these delicious Mexican dishes. Just add some rice, beans and corn and call it dinner!

    Helpful tips

    • Use rotisserie or cooked canned chicken for convenience.
    • Can add in extras like black beans or corn. Simply mix in with the rest of the ingredients.
    • Serve in mini taco boats for a fun individual-sized appetizer (instructions in recipe below).
    • Storage: Add leftover 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.
    • 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 for 1 hour, or until cheese is bubbly. Before serving, add remaining cheese on top and broil for a couple minutes.

    dipping a tortilla chip in cheesy chicken enchilada dip

    More delicious dip recipes:

    Chicken Enchilada Dip Recipe

    Course: Appetizer
    Cuisine: Mexican
    Keyword: chicken enchilada dip, chicken enchilada dip recipe, enchilada dip, mexican chicken dip
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 8
    Calories: 230
    Author: Jamielyn Nye
    Cheesy Chicken Enchilada Dip - The most amazing cheese dip you will ever make! Loaded with shredded chicken, cheese, enchilada sauce and flavorful Mexican spices. 

    Ingredients

    • 8 ounce package cream cheese , softened
    • 1 cup red enchilada sauce
    • 1 1/2-2 cups cooked shredded chicken , I used rotisserie
    • 4.5 ounce can diced green chiles
    • 1-1 1/2 cups shredded pepper jack cheese , divided (monterey jack works too)
    • 1/4 cup chopped fresh cilantro , divided
    • 1 teaspoon taco seasoning

    For topping: Chopped cilantro, sliced green onions, sliced tomatoes, sliced avocado

      For serving: Tortilla chips

        Instructions

        • Preheat oven to 375ºF and spray an 8×8″ baking dish with cooking spray.
        • 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. Add in the cooked chicken, green chiles, 3/4 cup shredded cheese, 2 Tablespoons cilantro and taco seasoning. Stir just until combined.
        • Pour the dip mixture into the baking dish. Bake for 20–25 minutes, or until the cheese is bubbly. Remove from oven and top with remaining 3/4 cup cheese. Then place back in oven to broil for a few minutes until cheese is lightly golden.
        • Top with remaining 2 Tablespoons of fresh cilantro. Serve with fresh tortilla chips.

        Video

        Notes

        • Use rotisserie or cooked canned chicken for convenience.
        • Can add in extras like black beans or corn. Simply mix in with the rest of the ingredients.
        • Mini Taco Boats: Line a baking sheet with foil and then place the boats on the foil. Fill the boats about 3/4 the way full. Top with cheese and then bake for 15-20 minutes, or until the cheese is bubbly.
        • 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. 
        • 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 for 1 hour, or until cheese is bubbly. Before serving, add remaining cheese on top and broil for a couple minutes.

        Nutrition

        Calories: 230kcal | Carbohydrates: 5g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 603mg | Potassium: 136mg | Fiber: 1g | Sugar: 3g | Vitamin A: 16.1% | Vitamin C: 7.5% | Calcium: 19.5% | Iron: 4.3%
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        Seriously. YUM. We couldn’t get enough of this chicken enchilada dip. Enjoy!

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