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Ultimate Creamy Cheesy Chicken Enchilada Dip

A wooden spoon scoops a cheesy, stringy portion of hot chicken enchilada dip from a white baking dish.
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This is an easy, creamy, and cheesy dip featuring shredded chicken and enchilada flavor, perfect for parties or game days.

Ingredients

Scale
  • 1 (10 ounce) can red enchilada sauce
  • 1 (10 ounce) can cream of chicken soup
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese, plus 1/2 cup for topping
  • 1/2 cup shredded sharp cheddar cheese
  • 2 cups cooked, shredded chicken
  • 1/2 cup chopped green chiles
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the enchilada sauce, cream of chicken soup, softened cream cheese, and sour cream. Mix until smooth.
  3. Stir in the 1 cup of Monterey Jack cheese, cheddar cheese, shredded chicken, green chiles, cumin, and chili powder. Mix until all ingredients are evenly incorporated.
  4. Spread the mixture into the prepared baking dish.
  5. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
  6. Bake for 20 to 25 minutes, or until the dip is hot and bubbly and the cheese on top is melted.
  7. Let the dip cool for 5 minutes before serving with tortilla chips or crackers.

Notes

  • For a slow cooker version, combine all ingredients except the topping cheese in a small slow cooker. Cook on low for 2 hours or high for 1 hour. Stir, top with remaining cheese, and cook until melted.
  • You can prepare the dip mixture up to one day ahead and store it covered in the refrigerator. Add 5-10 minutes to the baking time if baking cold.
  • Use rotisserie chicken for quick preparation.

Nutrition

Find it online: https://cookerycourier.com/chicken-enchilada-dip-recipe-1/