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Healthy Cheesy Chicken Enchilada Dip. food shot
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Cheesy Chicken Enchilada Dip.

This Cheesy Chicken Enchilada Dip is SO EASY! Creamy, cheesy, and bursting with bold flavors, perfect for game days and cozy nights in.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: Cheesy, Chicken, Dip, Easy, Party, Quick
Servings: 6 servings

Ingredients

  • 12 ounces cream cheese softened
  • 8 ounces white cheddar cheese freshly grated
  • 6 ounces Monterey Jack cheese freshly grated
  • 1 cup cooked and shredded chicken
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic minced
  • 4 ounces diced green chiles canned
  • 1/2 cup enchilada sauce
  • 1 cup butter lettuce freshly chopped
  • 1/2 cup grape tomatoes quartered
  • 1/4 cup fresh cilantro
  • 4 green onions sliced
  • tortilla chips for serving

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, add the softened cream cheese and mix until smooth and creamy.
  • Add the freshly grated white cheddar and Monterey Jack cheeses along with the cooked and shredded chicken. Mix well until evenly incorporated.
  • Sprinkle in the smoked paprika, cumin, chili powder, onion powder, salt, pepper, and minced garlic. Stir until well blended.
  • Add the can of diced green chiles and the enchilada sauce. Mix until combined.
  • Spread the cheesy mixture evenly into a baking dish and smooth the top with a spatula.
  • Bake in the preheated oven for about 25-30 minutes, until hot and bubbly with a golden top.
  • Allow to cool for a few minutes, then top with freshly chopped butter lettuce, quartered grape tomatoes, chopped cilantro, and sliced green onions.
  • Serve warm with tortilla chips and enjoy.

Equipment

  • Mixing Bowl
  • Spatula
  • Baking Dish
  • Oven
  • Measuring Cups and Spoons
  • Knife and cutting board

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 350°F or microwave in short increments until hot.
  • For a spicy kick, add jalapeños or hot sauce.
  • Substitute chicken with black beans or roasted veggies for a vegetarian version.
  • Prepare dip in advance and bake when ready to serve, or freeze unbaked for up to 2 months.