Tonight, dinner becomes dip.
Move over, buffalo chicken dip—chicken enchilada dip might have just stolen my heart. It’s cheesy, rich and addictive, and I keep finding reasons to make it.
The origin was accidental. When we make enchiladas, I usually prepare extra chicken filling and inevitably have leftovers. This time I mixed that excess chicken with softened cream cheese, a generous amount of Monterey Jack and white cheddar, and all the spices. The result was heavenly.
It’s not the prettiest dip to photograph, but the flavor more than makes up for its humble looks. We first made it during playoff season and ended up eating it for dinner. So yes—dinner literally became dip that night.
What elevates this dish is the bright, fresh layer of vegetables on top. The cheesy base—ooey, gooey and irresistible—is perfect with crunchy tortilla chips, but the shredded butter lettuce, cherry tomatoes, cilantro and sliced green onions add freshness and contrast. It’s like a warm, melty take on a seven-layer taco dip with even more cheese.
If you’re feeling adventurous, wrap the dip in a tortilla and eat it like an enchilada. Turn it into a cheesy enchilada quesadilla or just hug a warm tortilla around a scoop of dip—delicious either way.
When dip is on your weekend menu, this is the kind of appetizer that doubles as dinner. It’s also great for gatherings and game day snacking.
I’m nostalgic for the days when my husband and I would legitimately eat a big bowl of dip for dinner—sometimes that’s just what you want, and this enchilada version fits the bill perfectly.
Cheesy Chicken Enchilada Dip
Pin Recipe
Leave a Review »
Ingredients
- 12 ounces cream cheese, softened
- 8 ounces white cheddar, freshly grated
- 6 ounces Monterey Jack, freshly grated
- 1 cup cooked, shredded chicken
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 1 (4 ounce) can diced green chiles
- 1/2 cup enchilada sauce
- 1 cup chopped butter lettuce
- 1/2 cup grape tomatoes, quartered
- 1/4 cup fresh cilantro
- 4 green onions, sliced
- tortilla chips for serving
Instructions
-
Preheat oven to 400°F. Lightly spray an 8×8-inch baking dish or an 8-inch round with nonstick spray.
-
In a mixer bowl, beat the cream cheese with about three-quarters of the grated cheese until smooth. Stir in the shredded chicken, smoked paprika, cumin, chili powder, onion powder, salt and pepper. Mix in the minced garlic, diced green chiles and enchilada sauce until combined. Spread the mixture into the prepared baking dish, top with the remaining cheese and bake 25–30 minutes, until golden and bubbly.
-
Remove from oven and immediately top with shredded butter lettuce, quartered tomatoes, cilantro and sliced green onions. Serve hot with tortilla chips.
Did you make this recipe?
Tag your photos with #howsweeteats and share your results. I appreciate you so much!
I could never live without this cheese.