Chicken Enchilada Dip Cheese

The first time I brought this dip to a Super Bowl party, my friend Sarah literally stood guard by the baking dish until she'd secured the last scoop for herself. Something about that combination of warm enchilada sauce, tender chicken, and rivers of melted cheese just makes people forget their manners in the best way possible.

Last winter my sister hosted a game night and I showed up with this bubbling dish, still hot from the oven. Within ten minutes, everyone had abandoned the card table to cluster around the kitchen island, chips in hand, having full conversations about nothing but how good the dip was.

Ingredients

• 2 cups cooked shredded chicken: Rotisserie chicken works beautifully here and saves you the hassle of cooking meat from scratch
• 8 oz cream cheese softened: Room temperature cream cheese blends seamlessly into the base without leaving any lumpy pockets
• 1 cup sour cream: This adds a tangy brightness that cuts through all that rich cheese
• 2 cups shredded Monterey Jack: Jack cheese melts into the most gorgeous creamy strands
• 1 cup shredded cheddar cheese: Sharp cheddar provides a nice flavor contrast to the milder Jack
• 1 cup red enchilada sauce: The sauce ties everything together with that classic enchilada flavor we all crave
• 1/2 cup canned diced green chilies: These add subtle heat without overwhelming anyone who's sensitive to spice
• 1/2 cup finely chopped red bell pepper: Fresh bell pepper brings sweet crunch and beautiful color
• 1/3 cup chopped green onions: They add a fresh bite that perks up all the creamy elements
• 1 tsp ground cumin: This earthy spice is essential for that authentic Mexican flavor profile
• 1/2 tsp smoked paprika: Smoked paprika gives a subtle depth that regular paprika just can't match
• 1/2 tsp garlic powder: Garlic powder disperses evenly throughout the dip unlike fresh garlic which can clump
• 1/4 cup chopped fresh cilantro: Scatter this over the finished dip for a burst of fresh herb flavor

Instructions

Get your oven ready:

Preheat to 375°F and move your oven rack to the center position so the dip bakes evenly

Build the creamy base:

In a large bowl, beat the softened cream cheese until smooth, then stir in the sour cream, one cup of Monterey Jack, and half the cheddar until completely combined

Add all the flavor:

Mix in the enchilada sauce, green chilies, red bell pepper, green onions, cumin, smoked paprika, garlic powder, salt, and pepper until everything is evenly distributed

Fold in the chicken:

Gently fold in the shredded chicken so every bite gets some tender meat without breaking it down too much

Transfer to your baking dish:

Spread the mixture into a 9-inch oven-safe dish, pressing it gently into an even layer

Top with the remaining cheese:

Sprinkle the rest of the Monterey Jack and cheddar over the top, covering the surface completely

Bake until bubbly:

Bake for 20 to 25 minutes until the cheese is fully melted, the edges are bubbling, and everything is heated through

Add the finishing touches:

Let it cool for about 5 minutes, then scatter fresh cilantro and sliced jalapeños over the top if you want extra heat

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My neighbor texted me the day after our block party asking for the recipe, saying her husband had been talking about 'that incredible chicken dip' all morning. There's something deeply satisfying about making food that becomes part of someone else's story.

Make It Ahead

You can assemble the entire dip up to 24 hours in advance, cover it tightly with foil, and refrigerate until you're ready to bake. Just add an extra 5 to 10 minutes to the baking time since it will be cold from the refrigerator.

Serving Suggestions

Thick sturdy tortilla chips are essential because flimsy ones will break under the weight of this hearty dip. I also like setting out bell pepper slices, cucumber rounds, and warm flour tortillas cut into triangles for variety.

Perfect Pairings

This dip shines alongside ice cold Mexican beer or margaritas, but a crisp dry white wine like Sauvignon Blanc cuts through the richness beautifully. For a non alcoholic option, try sparkling water with plenty of lime.

• Set out small bowls for used chip sticks to keep things tidy
• Keep the dip warm in a 200°F oven if your party runs long
• Double the recipe for crowds larger than eight people

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Watch how quickly this becomes the dish everyone requests for every gathering. Something magical happens when you take all those beloved enchilada flavors and turn them into something you can scoop onto a chip.

Recipe Questions & Answers

→ Can I use rotisserie chicken for this dip?

Yes, rotisserie chicken works great and adds extra flavor while saving time in preparation.

→ What cheeses are best for this dish?

Monterey Jack and cheddar cheeses create a creamy, melty texture with balanced sharpness.

→ Is it possible to make this dip spicier?

Add more sliced jalapeños or a splash of hot sauce to increase the heat to your liking.

→ How should I serve this dip?

Serve warm alongside tortilla chips, sliced vegetables, or warm tortillas for dipping.

→ Can it be prepared ahead of time?

Yes, prepare in advance and reheat gently in the oven to maintain its creamy texture and warmth.