Chicken enchilada dip is creamy, cheesy, and loaded with green chile flavor. This is a crowd-pleasing appetizer that disappears fast. It tastes like your favorite green chili enchiladas in dip form, rich, tangy, and perfect with tortilla chips or veggies.
If you love this, try my Cream Cheese Bean Dip, Jalapeño Popper Dip, and Chili’s Queso, they make an easy party spread.
Why we think you’ll love it:
- Quick. It’s ready in 35 minutes, making dinners and parties a breeze.
- Classic. All the favorite flavors of enchiladas in one easy bowl.
- Simple. Mix, bake, broil, and no special equipment is needed.
Chicken Enchilada Dip Ingredients
- Cream cheese (4 ounces, softened) – Cream cheese gives the dip its ultra-creamy base and helps it set just enough for easy scooping.
- Sour cream (1 cup, light) – Sour cream adds tang and extra creaminess while keeping the texture smooth.
- Green enchilada sauce (½ cup) – This savory sauce brings classic enchilada flavor and moisture, so everything melds together. You can use store-bought or homemade Green Enchilada Sauce.
- Green chilies (7 ounces, diced from a can) – Chilies offer mild heat and that roasted Chile aroma everyone loves.
- Cumin (½ teaspoon) – Cumin adds warm, earthy depth that boosts the enchilada vibe.
- Chili powder (½ teaspoon) – Chili powder provides gentle spice and color to round out the seasoning.
- Kosher salt (½ teaspoon) – Salt enhances all the creamy, cheesy flavors without overpowering.
- Chicken (3 cups, cooked and shredded) – Chicken makes the dip hearty and satisfying, great protein for hungry crowds. You can bake chicken in the oven, use the crock pot, or buy a rotisserie chicken to shred.
- Monterey Jack cheese (1 cup, divided) – Cheese melts silky, some inside for pull, the rest on top for bubbly browning.
How to Make Enchilada Dip
MIXING. Whisk together the cream cheese, sour cream, enchilada sauce, green chiles and all the spices in a large bowl.
FOLD. Add the chicken and 3/4 cup of cheese and fold in.
ADD TO SKILLET. Pour this mixture into a cast-iron skillet and bake for 30 minutes. Remove from the oven, add the last bit of cheese and broil for the last few minutes until bubbly and lightly browned.
Kristyn’s Recipe Tips
- You can substitute half of the chicken with your favorite beans, such as black beans.
- Heat it up with more jalapeños, chili flakes, hot sauce, or cayenne pepper.
- We like Las Palmas green enchilada sauce, or we also have a homemade version that is delicious.
- Crock Pot. Mix all the ingredients and cook in the slow cooker on LOW for 2 hours. Top with shredded cheese during the last 30 minutes.
Chicken Enchilada Dip Recipe
Ingredients
- 4 ounces cream cheese, softened
- 1 cup sour cream, light
- ½ cup green enchilada sauce
- 7 ounces green chilies, diced from can
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- 3 cups chicken, cooked and shredded
- 1 cup Monterey jack cheese, divided
Instructions
- Preheat oven to 375°F.
- Whisk together cream cheese, sour cream, enchilada sauce, green chiles, and all spices in a large bowl.
- Fold in your shredded chicken and ¾ cup cheese.
- Add everything to a cast-iron skillet and bake for 30 minutes.
- Remove from oven, top with the remaining ¼ cup cheese and stick it under the broiler until cheese is bubbly and lightly browned.
- Serve with chips, crackers, or vegetables. ENJOY!
Notes
- You can substitute half of the chicken with your favorite beans, such as black beans.
- Heat it up with more jalapeños, chili flakes, hot sauce, or cayenne pepper.
- We like Las Palmas green enchilada sauce, or we also have a homemade version that is delicious.
- Crock Pot. Mix all the ingredients and cook in the slow cooker on LOW for 2 hours. Top with shredded cheese during the last 30 minutes.
Store leftovers in an airtight container 2–3 days or in the freezer for 1-2 months. Reheat gently in the oven or microwave until warmed through. For more substitutions and tips, check out the full recipe post
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make ahead, mix the dip up to 24 hours in advance, cover and chill, then bake as directed when guests arrive.
Store leftovers in an airtight container 2–3 days or in the freezer for 1-2 months. Reheat gently in the oven or microwave until warmed through.
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This post was originally published April 2017.
Excited to make this for a party tonight!! Can you bake this in a 9×13? Should I double it for that size pan?
Yes, and I probably would double it. Enjoy!!
We love dips! Especially those with tortiLla chips. Its almost something we always have with mexican food. The kids and grown ups both love it. Sure to be a crowd pleaser!
This is DELICIOUS! we ABSOLUTELY loved it! thanks for the recipe
This recipe was so simple to follow and the entire family liked them…Win, Win!
We always have tortilla chips on hand and love trying new dip recipes. This one looks delicious!
The perfect party appetizer- especially with Cinco de Mayo around the corner.
I am so making this for Cinco de Mayo. Chips & dip are my weakness & this looks so tasty & easy to make!
Look so yummy! cant wait to make this tonight!
Let me know what you think! Hope you like it as much as we do!
LOVE the cream cheese/jack cheese/sour cream combo. Looks amazing!
It’s the best! Hope you’ll give it a try. I’d love to know what you think 🙂
Thank you sharing!