I make chicken enchiladas for dinner all the time. They’re one of those recipes that’s more assembly than anything else, and this dip fits right into that same easy style. It has everything you love about chicken enchiladas, only in a creamy, cheesy dip that you can glide tortilla chips through.
Chicken Enchilada Dip is one of my go-to appetizers when I need something warm, fast, and absolutely delicious.
It works for football Sundays, Christmas parties, New Year’s Eve, the Superbowl, Cinco de Mayo or anytime people are wandering around with drinks and looking for something to munch on.
I also love that most of the ingredients keep well in the pantry or fridge, so I grab them when they’re on sale and I’m always ready to make it.
And as someone who loves prepping ahead, this dip is perfect. I can mix it up earlier in the day, then bake it right before serving. Hot dips fresh out of the oven are my weakness and this one is always a winner.
Love enchiladas? If you’re craving the same green chile chicken flavor in a full dinner version, try my Layered Green Chicken Enchilada Casserole.
Why You’ll Love This Chicken Enchilada Dip
- Hot, bubbly, melty cheese in every scoop
- Flexible ingredients that let you add or subtract what you like
- Pantry and fridge staples you can keep on hand
- Easy to prep ahead for parties
- Works with tortilla chips, Fritos Scoops, or even crusty bread
If you love cheesy Mexican-inspired dips, check out my hot corn dip. It bakes up creamy and golden with a little sweetness from the corn and is incredible with tortilla chips.
Ingredients Needed
- Cooked chicken
- Pepper jack cheese
- Cream cheese
- Enchilada sauce (green or red)
- Diced green chiles
- Green onions
- Cilantro
- Taco seasoning
- Tortilla chips or Fritos Scoops for serving
Ingredient Notes
Chicken:
I like finely shredded chicken that’s been rough-chopped here so you don’t get big pieces in your scoop. Rotisserie chicken works great. You can also boil chicken breasts (only takes about 15 minutes) or use canned chicken if needed.
Cheese:
Use block cheese that you shred yourself. Pre-shredded cheese has a coating on it that keeps it from melting into that silky layer we want. Pepper jack melts beautifully and adds mild heat, but Monterey Jack or white cheddar also work.
Cream Cheese:
Go for the brick style. I prefer full fat for creaminess. Reduced fat can work, but it won’t be quite as silky. Don’t use whipped cream cheese.
Enchilada Sauce:
Most recipes call for red enchilada sauce, but I love the flavor of green. You can use your favorite.
Extras You Can Add:
- Finely diced jalapeño
- Chopped olives
- A handful of corn or black beans
- Swap beans in place of chicken
Taco Seasoning
I usually use about a tablespoon in the dip, but since most store-bought packets contain around three tablespoons, you’ll have extra. I like to sprinkle a little bit of that remaining seasoning over the top layer of cheese before baking for even more flavor.
Make Your Own Taco Seasoning: My homemade taco seasoning tastes amazing in dips like this and is easy to mix up with pantry spices. I also have a homemade chili seasoning you can try. Packets are totally fine though, especially when you’re in a hurry.
How to Make Chicken Enchilada Dip
Detailed recipe and instructions are in recipe card at bottom of post.
- Prep the dish. Preheat your oven to 350°F and lightly grease an 8×8 baking dish so clean-up is easier later.
- Mix the creamy base. In a large bowl, beat the softened cream cheese with the enchilada sauce until smooth and creamy.
- Add the flavor builders. Stir in the green onion, diced green chilies, cilantro, and taco seasoning. Taste and add a tiny pinch of salt only if you think it needs it since tortilla chips add plenty of salt later.
- Fold in the good stuff. Add the shredded and chopped chicken and half of the shredded pepper jack. Stir until everything is evenly combined, then spread the mixture into your prepared baking dish.
- Add the cheesy top. Sprinkle the remaining pepper jack over the top. If you have a little taco seasoning left, dust a touch over the cheese.
- Bake it. Bake for 15–20 minutes, or until the dip is hot, bubbly, and the cheese is just starting to brown.
- Finish & serve. Garnish with more green onions or cilantro and serve right away with tortilla chips.
Recipe Notes
- For the best texture, shred chicken then give it a rough chop so you don’t get big pieces in the dip.
- Shred your own cheese for the best melt.
- This is a great recipe for a food processor if you like to chop the chicken and shred the cheese quickly. Use the S-blade and a few pulses for the chicken and the shredding disc for the cheese.
- Serve immediately while hot and cheesy.
Make Ahead Tips for Chicken Enchilada Dip
This dip is excellent for prepping ahead. Mix everything together, spread it into the baking dish, cover, and refrigerate.
When you’re ready to bake it, let it sit out long enough to take the chill off. Placing a cold dish straight into a hot oven isn’t a great idea and it will also take much longer to heat through.
If you’re cooking the chicken ahead of time, I often boil several chicken breasts in salted water, chop them in my food processor, then freeze in bags. It’s such a convenient shortcut on busy days. I recently got the 14-cup Cuisinart food processor and it’s been a game changer for me!
And if you’ve got the food processor out, go ahead and shred your cheese too!
What to Keep on Hand for Quick Chicken Enchilada Dip
Pantry Staples:
- Enchilada sauce (green or red)
- Diced green chilies
- Taco seasoning packet (or the spices to make your own)
- Tortilla chips or Fritos Scoops
Refrigerated or Freezer-Friendly:
- Block pepper jack cheese
- Cream cheese
- Cooked shredded chicken (freeze it after shredding, then thaw in fridge when you’re ready)
Last-Minute Fresh Items:
- Green onions
- Cilantro
More Party Dips and Appetizers
- Hot Corn Dip – Cheesy, creamy, slightly sweet from the corn, and perfect with tortilla chips.
- Jalapeno Popper Dip – All the flavor of bacon-wrapped jalapeno poppers, but it’s a dip.
- Beer Cheese Dip – Smooth, warm cheese dip with a mild beer flavor that’s great with pretzels.
- Olive Cheese Bread – Buttery, cheesy, olive-loaded topping baked onto crusty bread.
- Jalapeno Popper Cheese Bread – Melty, cheesy French bread app loaded with bacon and jalapenos.
- Bread Dipping Oil – A savory mix of herbs, garlic, and olive oil that pairs with fresh bread.
Chicken Enchilada Dip
This hot chicken enchilada dip brings all the flavors of chicken enchiladas to your appetizer table in a super easy, scoopable dip. It’s cheesy, creamy, and perfect for tortilla chips. I love that I can prep it ahead, then bake it when guests arrive.
Ingredients
- 2 cups chopped cooked chicken
- 1 (8 ounce) block pepper jack cheese, shredded, divided
- 1 (8 ounce) brick cream cheese, softened
- 1 (10 ounce) can enchilada sauce (green or red)
- 1 (4 ounce) can diced green chiles
- 2 green onions, chopped, (white and green parts)
- 2 tablespoons chopped cilantro
- 1 tablespoon taco seasoning
- Tortilla chips or Fritos Scoops, for serving
Instructions
- Preheat oven to 350°F. Grease an 8x8 baking dish.
- In a large bowl, beat the cream cheese and enchilada sauce until creamy.
- Add green onion, diced green chilies, cilantro, and taco seasoning. Stir until well combined. Taste and add a touch of salt if desired.
- Fold in the chicken and half the pepper jack cheese. Transfer mixture to the baking dish and spread evenly.
- Top with remaining pepper jack cheese and sprinkle on a dash of taco seasoning (if any remains).
- Bake for 15–20 minutes, or until hot, bubbly, and lightly browned on top.
- Garnish with extra green onions or cilantro.
- Serve immediately with chips.
Notes
- Pepper jack melts beautifully, but Monterey Jack or white cheddar work well too.
- Use rotisserie chicken, boiled and shredded chicken, or even canned chicken.
- For best results, shred chicken then give it a rough-chop so the dip is scoopable. I use my food processor with the S-blade and a few pulses.
- Shred your own block cheese for the best melt. A food processor with a shredding disc makes quick work of this job.
- A food processor makes quick work of shredding both chicken and cheese.
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