Chicken Enchilada Dip Cheese (Printable)

Cheesy blend with shredded chicken, enchilada sauce, and spices for a warm, flavorful dip.

# Ingredient List:

→ Proteins

01 - 2 cups cooked chicken breast, shredded (rotisserie or poached)

→ Dairy

02 - 8 oz cream cheese, softened
03 - 1 cup sour cream
04 - 2 cups shredded cheddar cheese
05 - 1 cup shredded Monterey Jack cheese

→ Sauces & Seasonings

06 - 1 cup red enchilada sauce
07 - 1/2 tsp ground cumin
08 - 1/2 tsp chili powder
09 - 1/2 tsp garlic powder
10 - 1/4 tsp onion powder
11 - 1/4 tsp black pepper
12 - 1/4 tsp salt (or to taste)

→ Vegetables & Garnishes

13 - 1/2 cup canned corn kernels, drained
14 - 1/4 cup canned black beans, drained and rinsed
15 - 1 small jalapeño, finely diced (optional)
16 - 2 tbsp fresh cilantro, chopped (plus more for garnish)
17 - 2 green onions, thinly sliced

# Directions:

01 - Preheat oven to 375°F (190°C).
02 - In a large mixing bowl, combine cream cheese, sour cream, and enchilada sauce. Mix until smooth.
03 - Stir in cumin, chili powder, garlic powder, onion powder, black pepper, and salt.
04 - Fold in shredded chicken, corn, black beans, jalapeño (if using), cilantro, green onions, and half of the cheddar and Monterey Jack cheeses.
05 - Transfer the mixture to a 9-inch (23 cm) oven-safe baking dish. Smooth the top and sprinkle with the remaining cheeses.
06 - Bake for 20–25 minutes, or until hot and bubbly and cheese is melted and golden.
07 - Remove from oven, garnish with additional cilantro and green onions. Serve warm with tortilla chips or fresh vegetables.

# Expert Tips:

01 -
  • It delivers all the bold flavors of chicken enchiladas without the work of rolling individual tortillas
  • The creamy, cheesy base comes together in minutes but tastes like it simmered all day
  • Perfect for feeding a crowd because it doubles easily and everyone goes back for seconds
02 -
  • Don't skip softening the cream cheese first or you'll end up with lumpy pockets that never quite melt into the sauce
  • Let the dip rest for about 5 minutes after baking so it thickens up slightly and is easier to scoop
  • The cheese on top will continue to bubble and brown even after you take it out, so remove it when it's just starting to turn golden
03 -
  • Use freshly shredded cheese instead of pre-shredded bags which contain anti-caking agents that prevent smooth melting
  • If the dip seems too thick after baking, stir in a tablespoon of sour cream before serving to loosen it up

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