Chicken Enchilada Dip Cheese (Printable)

Creamy dip blending shredded chicken, cheeses, and enchilada sauce for a flavorful party treat.

# What You Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded

→ Dairy

02 - 8 oz cream cheese, softened
03 - 1 cup sour cream
04 - 2 cups shredded cheddar cheese
05 - 1 cup shredded Monterey Jack cheese

→ Sauces & Seasonings

06 - 1 cup red enchilada sauce
07 - 1/2 tsp ground cumin
08 - 1/2 tsp chili powder
09 - 1/2 tsp garlic powder
10 - 1/4 tsp onion powder
11 - 1/4 tsp black pepper
12 - 1/4 tsp salt

→ Vegetables & Garnishes

13 - 1/2 cup canned corn kernels, drained
14 - 1/4 cup canned black beans, drained and rinsed
15 - 1 small jalapeño, finely diced
16 - 2 tbsp fresh cilantro, chopped
17 - 2 green onions, thinly sliced

# Steps:

01 - Set oven to 375°F to ensure proper baking temperature.
02 - Combine softened cream cheese, sour cream, and enchilada sauce in a large mixing bowl. Beat until completely smooth and creamy.
03 - Add cumin, chili powder, garlic powder, onion powder, black pepper, and salt to the creamy base. Stir thoroughly to distribute spices evenly.
04 - Gently fold in shredded chicken, corn, black beans, diced jalapeño, cilantro, green onions, and half the cheddar and Monterey Jack cheeses until well incorporated.
05 - Transfer mixture to a 9-inch oven-safe baking dish. Spread evenly and top with remaining shredded cheeses.
06 - Bake for 20-25 minutes until bubbly throughout, cheese is fully melted, and top is golden brown.
07 - Remove from oven, sprinkle with additional cilantro and green onions. Serve immediately warm with tortilla chips or fresh vegetables.

# Expert Advice:

01 -
  • It transforms ordinary shredded chicken into something people will actually get excited about eating
  • The creamy, spicy combo somehow tastes even better than actual enchiladas with way less effort
  • You can assemble it ahead of time and just bake when guests arrive, making you look effortless
02 -
  • Don't skip the softening step for the cream cheese unless you want tiny lumps throughout your dip
  • Let it rest for 5 minutes after baking or you will burn your mouth on the first bite
  • The texture is infinitely better when you use freshly shredded cheese instead of pre-shredded bags
03 -
  • Use a mix of orange and yellow cheddar for the prettiest presentation
  • Add a can of diced green chiles if you want more depth without extra heat

Go Back