Chicken Enchilada Dip Cheese (Printable)
A creamy blend of shredded chicken, enchilada sauce, and melted cheese, ideal for parties and snacking.
# What You’ll Need:
→ Chicken
01 - 2 cups cooked, shredded chicken breast (rotisserie or poached)
→ Dairy
02 - 8 oz cream cheese, softened
03 - 1 cup sour cream
04 - 2 cups shredded Monterey Jack cheese
05 - 1 cup shredded cheddar cheese
→ Sauces & Vegetables
06 - 1 cup red enchilada sauce (mild or medium)
07 - 1/2 cup canned diced green chilies, drained
08 - 1/2 cup finely chopped red bell pepper
09 - 1/3 cup chopped green onions
→ Spices
10 - 1 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp garlic powder
13 - 1/4 tsp salt
14 - 1/4 tsp black pepper
→ Garnish
15 - 1/4 cup chopped fresh cilantro
16 - Sliced jalapeños (optional)
# How-To Steps:
01 - Preheat oven to 375°F.
02 - In a large bowl, combine cream cheese, sour cream, 1 cup Monterey Jack, and 1/2 cup cheddar cheese. Mix until smooth.
03 - Stir in enchilada sauce, green chilies, red bell pepper, green onions, cumin, paprika, garlic powder, salt, and pepper.
04 - Fold in the shredded chicken until evenly distributed.
05 - Spread the mixture into a 9-inch oven-safe baking dish.
06 - Sprinkle the remaining 1 cup Monterey Jack and 1/2 cup cheddar cheese evenly over the top.
07 - Bake for 20-25 minutes, until hot and bubbly with cheese fully melted.
08 - Let cool slightly, then garnish with cilantro and jalapeños if desired. Serve warm with tortilla chips, sliced vegetables, or warm tortillas.
# Expert Tips:
01 -
- It captures everything glorious about chicken enchiladas but skips the rolling and individual assembly
- The cream cheese base keeps it incredibly creamy while the sauce delivers that authentic enchilada flavor we all crave
02 -
- Room temperature cream cheese is crucial, otherwise you'll end up with lumpy pockets that won't melt properly
- Let the dip rest for at least 5 minutes after baking, or it will be too runny and messy to scoop
03 -
- Avoid low-fat cream cheese and sour cream, they don't melt properly and can make the dip grainy
- If the top browns too quickly, tent it loosely with foil for the last few minutes of baking