This chicken enchilada dip is an irresistible game day favorite! It’s creamy and cheesy with shredded chicken, cheese, cream cheese, enchilada sauce and Tex-Mex flavors.
Easy Chicken Enchilada Dip Recipe
I could eat these creamy chicken enchiladas everyday, they are one of my favorite Mexican food recipes! Because I love them so much, it’s fun to make tasty variations like this delicious dip, enchilada pasta or chicken enchilada soup. So yummy!
This cheesy chicken enchilada dip has a little bit of a kick but isn’t too spicy. It’s perfectly cheesy like my favorite recipe for cheese enchiladas. I love to serve it with homemade tortilla chips on game day!
Ingredient Notes
- Cream cheese: This gives the enchilada dip a creamy base that’s simply irresistible. Make sure it’s at room temperature before using. Learn how to soften cream cheese quickly.
- Enchilada sauce: I like to use the classic red enchilada sauce for the most traditional flavor. If you prefer green enchilada sauce, go for it!
- Chicken: Shredded cooked chicken is needed for this recipe. For convenience, feel free to use rotisserie or cooked canned chicken. Or make a batch of this easy Instant Pot Mexican chicken.
- Green chiles: Use a small can of diced green chiles to add a little heat to the enchilada dip.
- Cheese: My favorite type of cheese to use for this recipe is shredded pepper jack cheese. Monterey jack cheese, cheddar cheese or Mexican cheese are also great options. Freshly shredded cheese tastes best!
- Cilantro: A popular Mexican herb that adds a fresh, citrusy flavor. It gets mixed into the dip, as well as sprinkled on top right before serving.
- Taco seasoning: For an an extra boost of Mexican flavor, I like to add some taco seasoning to my dip. You can either buy a store-bought package, or use your own homemade taco seasoning.
- Garnish (optional): Fresh cilantro, diced tomatoes or pico de gallo, sliced avocado or guacamole, black olives or jalapenos.
How to Make Chicken Enchilada Dip
Place the cream cheese in a large bowl and beat with an electric mixer until smooth and creamy. Mix in the enchilada sauce and stir until well combined. Then add in the chicken, green chiles, 3/4 cup shredded cheese, 2 Tablespoons cilantro and taco seasoning. Stir just until combined.
Pour the dip mixture into the prepared 8×8 inch baking dish. Bake at 375°F for 20-25 minutes, or until the cheese is bubbly.
Remove from oven and top with remaining 3/4 cup cheese. Place back in oven and broil for a few minutes until cheese is lightly golden. Top with remaining 2 Tablespoons of fresh cilantro or sliced green onions. Serve with fresh tortilla chips. Enjoy!
Crockpot Version
Place cream cheese, enchilada sauce, chicken, green chiles, 3/4 cup cheese, 2 Tablespoons cilantro and taco seasoning in slow cooker. Stir together. Cook on low for 1 hour, or until cheese is bubbly. Before serving, add remaining cheese on top and broil for a couple minutes for a perfectly golden top.
Make Ahead and Storing Tips
- Storage: Add leftover dip to an airtight container and store in fridge for up to 3 days. Use it as the filling for chicken enchilada casserole!
- To make-ahead: Prepare dip as directed. Cover with foil or saran wrap and place in fridge for up to 24 hours. Before placing in oven to bake, let sit at room temp for about 10 minutes.
More favorite game day dip recipes include 7 layer dip, queso dip with chorizo and hot cheesy corn dip!
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Chicken Enchilada Dip
Video
Ingredients
- 1 (8-ounce) package cream cheese , softened
- 1 cup red enchilada sauce
- 1 1/2-2 cups cooked shredded chicken , I used rotisserie
- 1 (4.5-ounce) can diced green chiles
- 1-1 ½ cups shredded pepper jack cheese , divided (monterey jack works too)
- ¼ cup chopped fresh cilantro , divided
- 1 teaspoon taco seasoning
- Tortilla chips , for serving
Optional toppings: Chopped cilantro, Sliced green onions, Sliced tomatoes, Sliced avocado
Instructions
- Preheat oven to 375ºF. Spray an 8×8-inch baking dish with cooking spray.
- In a large bowl, beat 8 ounces cream cheese with an electric mixer until smooth and creamy. Mix in 1 cup enchilada sauce and mix until well combined. Stir in 1 1/2 – 2 cups cooked chicken, 1 can green chiles, 3/4 cup shredded cheese, 2 Tablespoons cilantro, and 1 teaspoon taco seasoning until combined.
- Pour into the baking dish. Bake 20 to 25 minutes, or until the cheese is bubbly. Remove from oven and top with remaining 3/4 cup cheese. Return to oven and broil until cheese is lightly golden.
- Top with the remaining 2 Tablespoons cilantro. Serve with fresh tortilla chips.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Appetizers, Cinco De Mayo, Crockpot, Crockpot, Dips, Gluten-Free, Low Carb, Mexican, Nut-Free, Super Bowl
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Loved it! Fast and easy and super yummy.
So glad to hear it was a hit! Thanks for your review Brandy :)
This is such a great variation on standard taco dip!
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
I’m so happy to hear you enjoyed it!
This never disappoints! It’s so simple and easy! We love it!
This dip is one of my favorites!
Delicious!! A big hit at our Christmas block party!
So glad it was a hit :)
Finally, I found it.
Can you make this in a small crockpot so it stays warmer longer? If so, how long do you think it would take heat?
I haven’t tried, but you certain could! It would probably take an hour or so to melt based on other dips I’ve made. :)
Made it for the potluck at work today and it was the first thing to disappear. Works great for adding unique flavors. One question, why does the recipe say to divide the shredded cheese and only stir in half? I just added all of it and it worked out great.
We melted the other half on top, but do what you prefer! So glad you enjoy it! :)
Going to make this right now! I didn’t know you just moved to Ohio! My folks grew up there, but moved to Arizona. I’m a native Arizonan. Love your blog and a little sad you’re no longer here in AZ.
Your dip looks perfect for my home-made bread sticks, will definitely give it a go. The bread sticks are quite delicious when warm and can be eaten on their own, but when they cool off it’s nice to have something delicious to combine with. And this dip looks like the perfect thing.
I was in need of 3 delish hot dips for a party tomorrow and I thought, I’ll go see what’s on Jamilynn’s page! Score!!!! Can’t wait to try it tomorrow! Thank you!!!
This looks delicious. Where are you in Ohio? I am originally from Texas, and now live in Cincinnati. Cincinnati took some getting used to. There are a few decent Mexican restaurants here.
My daughter in law makes this all the and we love it. Now I have the recipe. Awesome
Thank you for sharing;)
looks like a great tailgating recipe too!
this looks so good! will have to make!xxx
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