Chicken Enchilada Dip

A hand dips a tortilla chip into a cheesy baked chicken dip, pulling up melted cheese from a black baking dish with green herbs in the background—perfect as a game day dip.

This chicken enchilada dip is creamy, cheesy, and baked to bubbly perfection! An easy enchilada dip recipe perfect for parties, game day, and holidays.

Course Appetizer

Cuisine American

Keyword baked chicken dip, chicken enchilada dip, enchilada chicken dip, enchilada dip recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 269kcal

Author Kat Jeter & Melinda Machado

Ingredients

4 cups Shredded chicken
16 ounces Cream cheese room temperature
20 ounces Red enchilada sauce
4 ounces Shredded Pepper jack cheese
4 ounces Shredded Cheddar cheese

Instructions

Preheat oven to 350 degrees F.
In a small bowl combine the pepper jack cheese and cheese cheese. Toss until mixed.
In a large bowl combine shredded chicken, cream cheese, and enchilada sauce. Stir together until well combined.
Add 6 ounces of the mixed shredded cheese to the cream cheese mixture and fold in.
Spread the mixture into a greased 9×13 inch casserole dish. Cover the dish with aluminum foil.
Place in the oven to bake for 20 minutes.
After 20 minutes uncover the dish and sprinkle the remaining 2 ounces of shredded cheese over the top. Place back in the oven to continue to bake, uncovered, for 10 minutes or until the cheese on top is melted and bubbling.
Remove from the oven and serve hot.

Nutrition