Make creamy and cheesy White Chicken Enchilada Dip for taco Tuesday, Cinco de Mayo, or any fiesta. This decadent dip is always a hit and disappears quickly!
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 chile enchilada sauce, 4.5 ounces chopped green chiles, 1 cup sour cream, 4 ounces cream cheese, 1 ¼ cups shredded Monterey jack cheese, 1 teaspoon cumin, ½ teaspoon chili powder, ¼ teaspoon salt
Transfer the mixture to the prepared baking dish. Spread into an even layer and top with the remaining shredded cheese.
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.
Cilantro and green onions, Tortilla chips
Notes
Storage: Store leftover dip in an airtight container in the refrigerator for up to 3 days.