Chicken Enchilada Dip

Delicious creamy chicken enchilada dip with a super cheesy and filling center is meant for four, but you may want the whole dish yourself! A fan favorite, this hot chicken dip is super creamy and so savory. This is for sure the dip recipe asked for at every party and you get all the credit.

If you are looking for a Simple, easy and hot chicken enchilada dip, you found it! Perfect for parties, appetizers, football gatherings or just Taco Tuesday, this is a Mexican dip that everyone will devour and then some.

Seconds? NO! THIRDS!  

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RELATED RECIPES: Cucumber Dip, Chili Cheese Dip Recipe, No Velveeta Queso Dip Recipe, Fiesta Corn Dip Recipe

Chicken Enchilada Dip Video

Fresh or Canned Chicken? 

I think having a pressure cooker makes having shredded chicken really easy and convenient. If you do not have one, I have a Ninja All in One and its the best to make fast, fresh chicken. At the time of writing this post, the Foodie is as inexpensive as I have ever seen it. Check out current pricing here. As shown in the original post, I used simple pan fried chicken with a little browning, but you could also just as easily use drained canned chicken in a pinch. Alternatively, you could also use beef in this dip.

How to make Hot Cheesy Chicken Enchilada Dip 

• Preheat oven to 350 and grease a casserole dish with nonstick cooking spray. Set dish aside.
• Add pre-made chicken, softened cream cheese, mayonnaise, 1 cups shredded cheese and un-drained green chilies to a mixing bowl and mix well.

Bake Enchilada Dip Till Warm

• Spoon dip into prepared baking or casserole dish and spread dip evenly.
• Top with remaining cheese and feel free to be generous!
• Bake for 20-25 minutes or until edges of cheese are bubbly and center of recipe is hot.

Best ways to serve Cheesy Chicken Dip

• Top warm dip with chopped fresh cilantro before serving with tortilla chips.
• Add more heat or spice by adding fresh chopped jalapenos.
• Diced Tomatoes, fresh Guacamole and sliced Black Olives all make awesome ways to make this dip the ultimate way to enjoy.
• Try with Rotel by adding a can of these awesome tomatoes prior to baking! 

Large Crowd Dip Variation

The other day I decided to make this dip for dinner and altered my original recipe to make it in a very large casserole dish. This is the recipe I used and is slightly altered from my original recipe. 

• 4 large chicken breasts, cooked in pressure cooker and shredded
• 3 bricks, 8 oz, cream cheese, softened
• 1 cup mayonnaise
• 1-1/2 cups shredded cheese,  Mexican 4 cheese

Combined, spread in casserole dish, smothered with more cheese till top was covered, cooked for same time as recipe above. 

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If you make this recipe and love it or alter it, I would love to know in the comments!! 

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Yield: approx 4-5 cups of dip

Chicken Enchilada Dip Recipe

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Easy Chicken Enchilada Dip, a hot melted cheese dip with a a creamy center, goes amazing on tortilla chips and is a quickly devoured and favorite dip of all.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 cups chicken, cooked and shredded or cubed
• 1 brick, 8 oz, cream cheese, softened
• 1/2 cup mayonnaise
• 1-1/2 cups shredded cheese, divided -used Mexican 4 cheese
• 1 can, 4 oz, diced green chiles (un-drained)
• chopped fresh cilantro
• tortilla chips for serving

Instructions

1. Preheat oven to 350 and grease a casserole dish with nonstick cooking spray. Set aside.
2. Add already cooked chicken, softened cream cheese, 1/2 cup mayonnaise, 1 cups shredded cheese and undrained can of green chilies to a mixing bowl and mix well until all ingredients are thoroughly combined.
3. Spoon enchilada dip into prepared casserole dish and spread evenly.
4. Top dip with remaining cheese (Extra cheese is fine here too!)
5. Bake chicken dip for 20-25 minutes or until edges are bubbly and center is hot and creamy.
6. Top dip with chopped fresh cilantro before serving with chips.
7. This dip is also easily served with awesome Mexican extras like jalapenos, black olives, salsa, and pico!

Notes

The other day I decided to make this dip for dinner and altered my original recipe to make it in a very large casserole dish. This is the recipe I used and is slightly altered from my original recipe. 

• 4 large chicken breasts, cooked in pressure cooker and shredded
• 3 bricks, 8 oz, cream cheese, softened
• 1 cup mayonnaise
• 1-1/2 cups shredded cheese,  Mexican 4 cheese

Combined, spread in casserole dish, smothered with more cheese till top was covered, cooked for same time as recipe above. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 890Total Fat: 77gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 37gCholesterol: 216mgSodium: 957mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 40g

Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.

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