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Ultimate Easy Cheesy Chicken Enchilada Dip Recipe (Baked)

A close-up of a white oval baking dish filled with hot, bubbly chicken enchilada dip topped with melted, browned cheese.
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Make this ultimate easy cheesy chicken enchilada dip for your next gathering. It is a crowd-pleasing, baked appetizer packed with shredded chicken, cheese, and bold enchilada flavor.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10 ounce) can red enchilada sauce
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded Mexican cheese blend (plus extra for topping)
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup canned corn, drained
  • 1/4 cup chopped green chiles (optional, for Green Chile Chicken Dip variation)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • For serving: Tortilla chips, crackers, vegetable sticks

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or a similar sized oven-safe skillet.
  2. In a large bowl, combine the softened cream cheese and sour cream until smooth.
  3. Stir in the shredded chicken, enchilada sauce, 1 cup of the Mexican cheese blend, Monterey Jack cheese, black beans, corn, chili powder, cumin, and garlic powder. If you are making the Green Chile Chicken Dip variation, mix in the green chiles now.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Top the dip evenly with the remaining shredded Mexican cheese blend.
  6. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is melted and bubbly.
  7. Let the dip cool for 5 minutes before serving warm with your choice of dipping items.

Notes

  • For a Slow Cooker Chicken Dip: Combine all ingredients (except extra topping cheese) in a small slow cooker. Cook on low for 2-3 hours or on high for 1-1.5 hours, stirring halfway through. Top with cheese during the last 15 minutes of cooking.
  • For a White Chicken Enchilada Dip variation: Substitute the red enchilada sauce with 1 (10 ounce) can of mild green enchilada sauce or a prepared white queso sauce.
  • You can prepare this dip mixture up to 24 hours ahead of time. Cover and refrigerate. Add 5-10 minutes to the baking time if baking cold.

Nutrition

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