Chicken enchilada dip is everything I love about white chicken enchiladas in dip form! Green chile enchilada sauce, shredded chicken, cream cheese, sour cream, and chopped green chiles all add mouthwatering flavor to this incredible low-carb dip. The creamy, cheesy consistency keeps me coming back for more, and I love how hot and bubbly it gets in the oven. It’s the perfect 30-minute Cinco de Mayo dip or Mexican night appetizer.
Top Reader Reviews
O…M…G..!!!! Just made this recipe (with one major adaptation – I put it in a slow cooker) and GOOD GOLLY IS IT DELICIOUS!!! Hubby wants to add this to our “snack” rotation, but doesn’t want to waste it, so we’re trying to determine if we could freeze it in smaller portions to be reheated as needed.
–
This recipe was delicious! I made some minor changes when I remade it. I sautéed some diced yellow onion and poblano peppers that I threw in and a can of white kidney beans. I drizzle a little hot sauce on top after baking. It is wonderful! I highly recommend it!
–
White Enchilada Dip with Shredded Chicken
I love how quick and easy this green chile dip is thanks to the simple ingredients list. Leftover chicken, canned enchilada sauce (I used green, but red is great, too!), and green chiles make this recipe so quick and easy. Plus a little sour cream, cream cheese, and Monterey jack make this chicken enchilada dip so creamy!
If you don’t happen to have any leftover chicken on hand, don’t worry! This dip works great with store-bought rotisserie chicken. Or, you can quickly make some Instant Pot shredded chicken in under 20 minutes.
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Boost Flavor with Quick Poached Chicken
Using rotisserie chicken saves time, but for extra flavor and richness, gently poach raw chicken breasts in chicken broth with a bay leaf and a pinch of salt for about 15 minutes before shredding. This step infuses the meat with subtle flavor and moisture, making your enchilada dip taste more homemade and deeply savory, even if you’re short on prep time.
White Chicken Enchilada Dip
Equipment
- 2-Qt. Baking Dish
Ingredients
- 2½ cups shredded cooked chicken (*)
- 10 ounces green enchilada sauce (1 jar**)
- 4.5 ounces chopped green chiles (1 can)
- 1 cup sour cream (room temperature)
- 4 ounces cream cheese (room temperature)
- 1¼ cups shredded Monterey jack cheese (divided)
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon kosher salt
For Serving (Optional):
- chopped fresh cilantro
- green onions
- Tortilla chips
Instructions
- Preheat oven to 375°F. Spray a 2-quart baking dish with nonstick spray. Set aside.
- In a large bowl, mix the shredded chicken, enchilada sauce, chiles, sour cream, cream cheese, ¾ cup Monterey jack cheese, cumin, chili powder, and salt together.2½ cups shredded cooked chicken, 10 ounces green enchilada sauce, 4.5 ounces chopped green chiles, 1 cup sour cream, 4 ounces cream cheese, 1¼ cups shredded Monterey jack cheese, 1 teaspoon ground cumin, ½ teaspoon chili powder, ¼ teaspoon kosher salt
- Transfer the mixture to the prepared baking dish. Spread into an even layer.
- Top with the remaining shredded cheese and bake for 20-25 minutes, until bubbling and hot. Allow to cool for 5 minutes, garnish with cilantro and green onions, and serve with tortilla chips.chopped fresh cilantro, Tortilla chips, green onions
Notes
- Room-temperature sour cream and cream cheese are easier to incorporate. Take them out of the refrigerator about 30 minutes before making this dip.
- For extra spice, add some freshly diced jalapeños in step 2.
- If the dip is too thick, stir in 1–2 tablespoons of milk or cream before baking for creamier texture.
- To prevent dip from sticking to the baking dish, spray the dish before adding the dip.
- Sprinkle cheese evenly and don’t overbake; this keeps the cheese melty instead of rubbery.
- Serve chicken enchilada dip with tortilla chips, crackers, and pretzels. For a lower-carb option, serve with sliced bell peppers or cucumber rounds.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Enchilada Dip Step by Step
Mix the Dip: Preheat your oven to 375°F, spray a 2-quart baking dish (I used an 11×7-inch; an 8×8 also works well) with nonstick spray, and set aside. In a large bowl, mix 2½ cups of shredded cooked chicken, 10 ounces (1 jar) of green chile enchilada sauce, 4.5 ounces (1 can) of chopped green chiles, 1 cup room-temperature sour cream, 4 ounces (½ brick) of room-temperature cream cheese, ¾ cup of shredded Monterey jack cheese, 1 teaspoon of ground cumin, ½ teaspoon of chili powder, and ¼ teaspoon of kosher salt together. This dip is much easier to mix if you pre-soften the cream cheese. If you forget, I recommend microwaving it for 10 seconds–just long enough to soften.
Spread the Dip: Transfer the mixture to the prepared baking dish. Spread it into an even layer.
Bake the Dip: Top with the remaining ½ cup shredded Monterey jack cheese and bake in the preheated oven for 20-25 minutes, until bubbling and hot. Allow to cool for 5 minutes, garnish with cilantro and green onions, and serve with tortilla chips. If you find the dip isn’t browning enough, place it under the broiler for the last 5 minutes.
How to Store and Reheat
Store leftover chicken enchilada dip in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 20-30 minutes, or until warmed through and bubbling.
I do not recommend freezing this dip, as it tends to separate and turn watery once thawed.
Leave a Reply