Green Chile Chicken Enchilada Dip

A creamy, cheesy green chile chicken enchilada dip that's quick to assemble and perfect for parties.

Prep Time5

Cook Time25

Total Time30

Servings: 6 servings

1 lb cooked shredded chicken
1 8-oz package cream cheese softened
1 cup sour cream
1/4 cup green chile enchilada sauce
1 7-oz can chopped green chiles
1 oz taco seasoning
1/4 cup fresh cilantro chopped
1/4 cup green onions chopped
8 oz Mexican blend cheese shredded, divided
optional add-ins 1 small onion, diced; 1/4 cup jalapeños, diced; 1/2 cup white beans, drained and rinsed

Preheat the oven to 350°F (175°C) and lightly spray or grease a baking dish.
In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, green chile enchilada sauce, chopped green chiles, taco seasoning, chopped cilantro, and chopped green onions.
Stir the mixture until mostly smooth and evenly combined; small lumps of cream cheese are fine.
Fold in all but 1/4 cup of the shredded Mexican blend cheese, reserving that amount to sprinkle on top.
Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the reserved 1/4 cup shredded cheese over the top.
Bake uncovered for 20–25 minutes, until the dip is hot and bubbly and the cheese on top is melted.
If using optional add-ins, sprinkle the diced onion, diced jalapeños, and drained white beans on top after baking, then serve with chips.