White Chicken Enchilada Dip

4.42 from 17 votes

Make creamy and cheesy White Chicken Enchilada Dip for taco Tuesday, Cinco de Mayo, or any fiesta! This decadent dip is always a hit.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American, Mexican

Servings:

Calories: 267kcal

Author: Becky Hardin

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

*A rotisserie chicken also works well, or make easy poached chicken in 15 min. Shred with two forks or in a stand mixer.

**Green enchilada sauce adds a tangy kick that brightens the dip, but red sauce will also work. It will have a deeper, more tomato-forward flavor.

Tips:

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.

Crockpot Instructions: Combine all ingredients in a 3- or 4-quart slow cooker and cook on LOW for 1½-2 hours, stirring occasionally, until hot and bubbly.

Make-Ahead: This dip can be assembled the night before and baked the next day--just cover and refrigerate.

Storage: Store leftover dip in an airtight container in the refrigerator for up to 3 days.

Nutrition