Chicken Enchilada Cheese Dip (Printable)

A creamy, cheesy blend featuring tender chicken and rich enchilada flavors, ideal for parties or snacks.

# What You’ll Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded

→ 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

→ 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
16 - 2 tbsp fresh cilantro, chopped
17 - 2 green onions, thinly sliced

# How to Prepare:

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

# Expert Advice:

01 -
  • The way the enchilada sauce transforms simple cream cheese into something that tastes like it simmered for hours
  • How it disappears faster than you can say did anyone bring more chips
  • The perfect balance of creamy cheese and just enough kick to keep everyone reaching for another bite
02 -
  • If the cheese starts browning too fast, tent the dish with foil and keep baking until the center is hot through
  • The dip thickens as it cools, so if it seems too thin right out of the oven, give it five minutes on the counter
  • You can assemble everything up to a day ahead, just hold off on baking until you're ready to serve
03 -
  • Grate your own cheese from blocks instead of buying pre-shredded—the anti-caking coating prevents that silky melt
  • Room temperature cream cheese blends in seconds, while cold cream cheese will fight you every step of the way

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