Chicken Enchilada Dip Recipe
This easy, creamy chicken enchilada dip packs classic enchilada flavors in appetizer from and is ready in about 30 minutes!
Servings: 8
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
Recipe Tips.
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
- 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
Calories: 261kcal | Carbohydrates: 4g | Protein: 13g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 534mg | Potassium: 151mg | Fiber: 1g | Sugar: 3g | Vitamin A: 690IU | Vitamin C: 4.2mg | Calcium: 156mg | Iron: 0.8mg