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If you love the flavors of enchiladas like we do, you’ll love this dip. It really does taste like creamy, cheesy enchiladas in a delicious appetizer form.
If you like the Mexican flavors in this dip, you should also try Cream Cheese Bean Dip, Jalapeño Popper Dip, and Chili’s Queso!
Enchiladas in Dip Form
Appetizers, and especially DIPS are favorites here in our home. What can I say? We like to party!
One of our favorite dips happens to be a take on a classic dinner recipe – Green Chili Enchiladas. This chicken enchilada dip tastes just like this classic dish but in appetizer form.
With sour cream, chicken, cheese, green chiles and more – this appetizer is hard to resist. Serve it at your next party with tortilla chips, crackers or veggies and you won’t be disappointed.
How to Make Enchilada Dip
- MIXING. Whisk together the cream cheese, sour cream, enchilada sauce (store bought we prefer Las Palmas, but we also have a homemade version), 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.
CROCK POT DIRECTIONS. You can also make this in the slow cooker by mixing all the ingredients and cooking in the slow cooker on LOW for 2 hours. Once done, add to a baking dish, top with cheese and broil for a few minutes.
Recipe Tips
- You can substitute half of the chicken with your favorite beans, such as black beans. You can also substitute chicken with turkey ground beef.
- Add produce such as corn, olives, sautéed zucchini
- Heat it up with more jalapeños, chili flakes, hot sauce, or cayenne pepper
Storing
MAKE AHEAD. Mix the ingredients as directed cover the bowl and store in the fridge for up to 24 hours. Place the ingredients into the skillet and bake as directed.
STORE. Place leftover dip in an airtight container in the fridge for 2-3 days. Reheat in the microwave or oven until heated through.
For more great dip recipes:
Chicken Enchilada Dip Recipe
Ingredients
- 4 oz cream cheese softened
- 1 cup sour cream light
- 1/2 cup green enchilada sauce
- 7 oz green chilies diced from can
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 3 cups chicken cooked and shredded
- 1 cup monterey jack cheese divided
Instructions
- Preheat oven to 375.
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!