Delicious creamy chicken enchilada dip with a super cheesy and filling center is meant for four, but you may want to whole dish! A fan favorite, this hot chicken dip is savory and the recipe asked for at every party.
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Chicken Enchilada Appetizer Dip
Simple, easy, hot chicken enchilada dip, perfect for parties, appetizers, or just taco Tuesday, is a fantastic easy to customize Mexican dip that everyone will devour.
Before you get started on this recipe, you will need the following ingredients.
Then scroll down for full Chicken Enchilada Appetizer Dip measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen.
Chicken Enchilada Dip Ingredients
- chicken
- cream cheese, softened
- mayonnaise
- shredded cheese
- diced green chiles
- fresh cilantro
- tortilla chips or Ritz Crackers for serving
RELATED RECIPES: Beef Enchilada Dip Recipe, Cucumber Dip, Chili Cheese Dip Recipe, Jalapeno Popper Dip Recipe, No Velveeta Queso Dip Recipe, Fiesta Corn Dip Recipe
SERVE WITH:Homemade Tortilla Chips
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.
How to make Hot Cheesy Chicken Enchilada Dip
- Preheat oven to 350 and grease a casserole dish with nonstick cooking spray. Set aside.
- Add chicken, cream cheese, mayonnaise, 1 cups shredded cheese and un-drained green chilies to a mixing bowl and mix well.
Bake the Chicken Enchilada Dip
- Spoon into prepared dish and spread evenly.
- Top with remaining cheese.
- Bake for 20-25 minutes or until edges are bubbly and center is hot.
Serving up Cheesy Chicken Enchilada Dip
- Top with chopped fresh cilantro before serving with chips.
- Add more heat or spice by topping with fresh chopped jalapenos.
- Tomatoes, Guacamole and Black Olives all make a delicious sassy and filling dip
- Try with Rotel!
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!!
Chicken Enchilada Dip Recipe
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.
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
- Preheat oven to 350 and grease a casserole dish with nonstick cooking spray. Set aside.
- 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.
- Spoon enchilada dip into prepared casserole dish and spread evenly.
- Top dip with remaining cheese (Extra cheese is fine here too!)
- Bake chicken dip for 20-25 minutes or until edges are bubbly and center is hot and creamy.
- Top dip with chopped fresh cilantro before serving with chips.
- 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:
4Serving Size:
1Amount 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.
Kim says
Is this recipe keto friendly???
Trisha says
As long as you dont add chips to it, it is keto friendly!