This Chicken Enchilada Dip is creamy, cheesy, and bursting with flavor! Made with tender chicken, zesty enchilada sauce, and gooey cheese, it’s a real crowd-pleaser.
You can serve it with crunchy chips or fresh veggies for dipping. I can’t resist going back for seconds—it’s just that good! 😋
Making this dip is super easy! Just mix everything, pop it in the oven, and enjoy. Perfect for parties or game nights! You’ll want to make it again and again!
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken works great for convenience. If you prefer, you can boil chicken breasts, shred them, and use that instead. For a lighter option, try using turkey.
Enchilada Sauce: Red enchilada sauce brings great flavor. If you can’t find it, you can substitute with taco sauce or even homemade tomato sauce, adding chili powder for a kick.
Cream Cheese: This adds creaminess. If you’re looking for a lighter version, consider using Greek yogurt instead. It might change the flavor slightly but will still be delicious!
Mexican Blend Cheese: I love using a mix of cheddar and Monterey Jack. You can swap that with pepper jack for some heat or use any cheese you have. Just keep it melty!
Cilantro and Avocado: Fresh herbs brighten the dish! If you’re not a fan of cilantro, parsley is a great alternative. Plus, any freshly diced avocado on top adds creaminess and color!
How Do You Ensure Your Chicken Enchilada Dip Stays Creamy and Flavorful?
The key is in well-mixing the creamy ingredients before baking. Start by blending the cream cheese and sour cream until smooth; this ensures a uniform texture. Here are some tips:
- Use softened cream cheese to avoid lumps—leave it out to get to room temperature before mixing!
- Mix in the spices thoroughly with the chicken to distribute the flavor evenly.
- Don’t skip on the cheese topping! It gets deliciously bubbly and golden, making the dish eye-catching.
- Let the dip cool slightly before serving; it will thicken up, making it easier to scoop with chips!
How to Make Chicken Enchilada Dip
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken, shredded (rotisserie or boiled)
- 1 (10 oz) can red enchilada sauce
- 1 (8 oz) package cream cheese, softened
- 1 cup sour cream
- 1 ½ cups shredded Mexican blend cheese (or cheddar and Monterey Jack)
Optional Additions:
- ½ cup canned black beans, drained and rinsed
- ½ cup corn kernels
Seasonings & Garnishes:
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for garnish)
- Additional sour cream (for topping)
- Tortilla chips, for serving
How Much Time Will You Need?
This tasty Chicken Enchilada Dip takes about 15 minutes to prepare and then another 20-25 minutes to bake. Make sure to allow a few minutes of cooling time before serving. In total, you’re looking at about 40-45 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). This way, it’s hot and ready to bake your dip! While the oven heats up, you can start mixing your ingredients.
2. Mix the Base:
In a large mixing bowl, take your softened cream cheese and sour cream. Mix them together until the mixture is nice and smooth. You want everything to be well combined!
3. Add Chicken and Flavor:
Next, gently fold in your shredded chicken, one cup of shredded cheese, minced garlic, ground cumin, chili powder, black pepper, and some salt. Give it a good mix to ensure everything is evenly distributed.
4. Stir in Saucy Additions:
Now, stir in the red enchilada sauce along with the black beans and corn if you’re using them. This will give your dip that classic enchilada taste that everyone loves!
5. Transfer & Top:
Take your mix and transfer it into a baking dish, around 8×8 inches should do. Spread it evenly so it bakes well. Top everything off with the remaining ½ cup of shredded cheese.
6. Bake to Perfection:
Pop the dish into the preheated oven and bake for 20-25 minutes. Keep an eye out for it to bubble and get some golden edges, as that means it’s ready!
7. Cool and Garnish:
Once it’s done baking, remove it from the oven and let it cool for a few minutes. Then, garnish your hot dip with chopped cilantro, avocado slices, and a dollop of sour cream for extra creaminess!
8. Serve and Enjoy:
Serve your Chicken Enchilada Dip warm with tortilla chips for dipping. Dive in and enjoy your cheesy, delicious creation!
Happy dipping! 🎉
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover roasted or rotisserie chicken works perfectly. Just shred it up, and you’ll save time while adding great flavor to the dip!
What Can I Substitute for the Cream Cheese?
If you’re looking for a lighter option, Greek yogurt is a good substitute. It may change the flavor slightly but will still give you that creamy texture!
Can I Make This Dip Spicier?
Yes! For extra heat, consider adding diced jalapeños or using spicy enchilada sauce. You can also sprinkle some cayenne pepper into the mixture before baking!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or microwave it in short intervals, stirring in between.