Chicken Enchilada Dip
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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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Chicken Enchilada Dip Grocery List
Before you get started on creating this party dip, make sure you have everything on hand. Once ingredients are verified, scroll below for exact measurements and how to make this recipe.
- chicken – chicken will need to be cooked and either cubed or shredded
- cream cheese, softened
- mayonnaise
- shredded cheese
- diced green chilies
- fresh cilantro
- SERVE WITH: Homemade Tortilla Chips
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 it’s 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 a casserole dish, smothered with more cheese till the top was covered, cooked for the same time as the 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
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!
Video
Notes
- 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
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
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Is this recipe keto friendly???
As long as you dont add chips to it, it is keto friendly!
Just wondering what size casserole dish you use?
Its 2-1/2 quart, but since all you are doing is melting and heating the dip (chicken should be precooked) you can use any similar pan size.
So I used Jimmy Dean sausage , white onion, rinsed black beans Rotella tomato, and the rest of your recipe. This was incredible. Love it so much!,
Can I used canned chicken? If so, how much? Thanks!
Typically 1 can (12 oz) of chicken is equal to one chicken breast. Because this recipe is done in cups, just use 2 cups of quality canned chicken.
So very tasty!!
I have made this several times for friends and it has been a hit every time! It’s very easy to make and soo good!
Thanks so much Allyson! This is a fan favorite dip in our house too – great for the big football game coming up too!
This is an amazing dip. Received a lot of compliments. Will definitely make it again.
Delicious! I made it at Christmas and am making it again today. I left out cilantro but used Rotel. Everyone loved it. Easy to make.