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–+ servings
creamy shredded chicken enchilada dip

Chicken Enchilada Dip

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Mexican
Servings 8 servings

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl (optional, for toppings)
  • 1 9x9-inch baking dish (or similar oven-safe dish)
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 box grater (if shredding your own cheese)
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Oven mitt

Ingredients
  

  • 2 cup cooked chicken breast shredded
  • 1 cup canned red enchilada sauce mild
  • 8 ounce cream cheese softened
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese divided
  • 1 cup shredded Monterey Jack cheese divided
  • 1/2 cup canned black beans drained and rinsed
  • 1/2 cup canned corn kernels drained
  • 1/4 cup canned diced green chiles drained
  • 1/4 cup red onion finely diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoon fresh cilantro chopped plus extra for garnish
  • 1/4 cup sliced green onions for garnish
  • 1 small jalapeño thinly sliced for garnish optional
  • 1 cup tortilla chips for serving or more as needed

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, add softened cream cheese, sour cream, and enchilada sauce and stir until completely smooth and well combined.
  • Add the shredded chicken, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, black beans, corn, green chiles, red onion, cumin, chili powder, garlic powder, salt, pepper, and chopped cilantro to the bowl.
  • Stir the mixture thoroughly until all ingredients are evenly distributed.
  • Transfer the mixture into the baking dish and spread it into an even layer.
  • Sprinkle the remaining 1/2 cup cheddar cheese and 1/2 cup Monterey Jack cheese evenly over the top.
  • Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the dip is hot and bubbling around the edges and the cheese on top is melted and lightly golden.
  • Remove the dish from the oven and let the dip rest for 5 minutes to thicken slightly.
  • Garnish the top with sliced green onions, extra chopped cilantro, and jalapeño slices if using.
  • Serve warm with tortilla chips for dipping.

Notes

For best flavor, use well-seasoned cooked chicken such as rotisserie or leftover grilled chicken, and be sure your cream cheese is fully softened so it blends smoothly. You can adjust the heat by choosing mild or hot enchilada sauce and adding or omitting jalapeños and extra chili powder. If the dip thickens too much as it sits, stir in a tablespoon or two of warm enchilada sauce or a splash of milk to loosen it. This dip can be assembled ahead, covered, and refrigerated for up to a day; just add 5–10 extra minutes to the baking time if baking from cold. Leftovers reheat well in the oven or microwave, and you can repurpose them as a filling for quesadillas or as a topping for baked potatoes.
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