Go Back
Homemade Cheesy Chicken Enchilada Dip. photo
Print Recipe Save it for later

Cheesy Chicken Enchilada Dip.

This Cheesy Chicken Enchilada Dip is a crowd-pleaser! Creamy, cheesy, and packed with flavor, it's perfect for game nights and gatherings.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: Cheesy, Easy, Party Dip
Servings: 6 servings

Ingredients

  • 12 ounces cream cheese softened
  • 8 ounces white cheddar cheese freshly grated
  • 6 ounces Monterey Jack cheese freshly grated
  • 1 cup cooked and shredded chicken
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic minced
  • 1 can diced green chiles 4 ounces
  • 1/2 cup enchilada sauce
  • 1 cup butter lettuce freshly chopped
  • 1/2 cup grape tomatoes quartered
  • 1/4 cup fresh cilantro
  • 4 green onions sliced
  • Tortilla chips for serving

Instructions

  • Preheat your oven to 350°F (175°C). This ensures that your dip will be bubbly and warm when it’s ready to serve.
  • In a large mixing bowl, combine the softened cream cheese, grated white cheddar, and Monterey Jack cheese. Use a spatula to mix until well combined.
  • Stir in the shredded chicken, smoked paprika, cumin, chili powder, onion powder, salt, pepper, minced garlic, diced green chiles, and enchilada sauce. Mix thoroughly to ensure every bite is packed with flavor.
  • Spoon the cheesy mixture into a greased baking dish, spreading it evenly. This will allow for even cooking and melting.
  • Place the dish in the preheated oven and bake for 25-30 minutes, or until the dip is hot and bubbly. The cheese should be melted, and the edges will begin to slightly brown.
  • While the dip is baking, chop the butter lettuce, quarter the grape tomatoes, slice the green onions, and chop the fresh cilantro. These fresh toppings add a delightful crunch and brightness to the dish.
  • Once the dip is out of the oven, let it cool for a few minutes. Then, top it with the fresh butter lettuce, grape tomatoes, green onions, and cilantro. Serve piping hot with a generous bowl of tortilla chips on the side for dipping.

Equipment

  • Mixing Bowl
  • Spatula
  • Baking Dish
  • Oven
  • Serving Platter

Notes

  • Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
  • You can freeze the dip before baking; thaw it in the refrigerator overnight before baking.
  • For a milder dip, reduce the amount of chili powder and smoked paprika.