Ideal for chippin' and dippin' this Chicken Enchilada Dip is practically a meal all on its own. Packed with layers of fiesta flavors and plenty of cheese, it's baked until it's ooey gooey good. Garnish with homemade pico de gallo and it's a party.
Chicken Enchilada Dip for Game Day Snacks
Dips are a year-round sensation at our house. On game day, race day, or even movie night it's imperative that I have dips available for munching. I made this dip for a get together we had with friends to watch the NASCAR Sprint Cup Championship race. My son was overjoyed when his favorite driver, Kevin Harvick won The Chase. It was a real "moment" for him. We invited some friends over to watch with us and while watching the race unfold, I set-up a self serve nacho bar which included this dip. It features all of the flavors you'd enjoy in enchiladas only in the form of a dip. Needles to say, it was an instant hit.
Dips Make Winning Party Snacks
Apart from flavor, one advantage with this dip is that you can assemble it in advance, cover and chill until you're ready to eat. There's nothing like having party food prepared in advance to lower the stress level when entertaining family and friends. It's then ready for baking just before serving.
Other Dip Recipes to Add to the Menu
Other fun make ahead dips you might like to make, that are just like this chicken enchilada dip. They're creamy and delicious and not a scoop is ever leftover.
- My Hot Crab Dip is a fabulous way to serve crab to a crowd.
- Fully Loaded Hot Pimento Cheese Dip takes classic pimento cheese to another level.
- Zesty Bacon Parmesan Dip can be whipped up in no time flat for impromptu gatherings.
- Layered Italian Bean Dip a riff on classic bean dip.
- Avocado Dip Recipe from Dinner at the Zoo.
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Helpful Kitchen Items:
Chicken Enchilada Dip
Servings: 12 people
Calories: 406kcal
Ingredients
- 1 8 oz cream cheese softened
- 1 cup mayonnaise
- 1 cup sour cream
- 1 10 oz can enchilada sauce
- 2 teaspoon garlic powder
- 2 teaspoon ground cumin
- 1 teaspoon onion powder
- 3 cup shredded colby-jack or pepper-jack cheese divided
- 2 cup chopped rotisserie chicken
- 1 4 oz can chopped green chilies
- 4 green onion finely chopped
- tortilla chips or vegetables for serving
Instructions
- Preheat the oven to 350°F. Spray a 2 quart casserole dish with cooking spray.
- Whip together the cream cheese, mayonnaise, sour cream, enchilada sauce, garlic powder, cumin and onion powder for 2 minutes until smooth.
- Mix-in the ½ of the shredded cheese, chopped chicken, green chiles and green onion by hand.
- Sprinkle the top with the remaining cheese. Bake for 30 minutes or until bubbly.
- Garnish with additional green onion and pico de gallo, if desired. Serve with tortilla chips.
Nutrition
Serving: 1serving | Calories: 406kcal | Carbohydrates: 3g | Protein: 15g | Fat: 36g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 416mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 1mg | Calcium: 259mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Carole Baker
Enchilada dip
Carole
Hi Melissa, oooh I do hope you'll swing by to Food on Friday to add this to Chicken! Cheers from Carole from Carole's Chatter
Lynn Enestvedt
This sounds nummy. Can I put this in crockpot?
Melissa
Thank you Lynn. I've never made this in a crockpot but imagine you could cook this on low without any problem at all.