Description
A warm, creamy, and cheesy Chicken Enchilada Dip packed with bold Tex Mex flavors, tender shredded chicken, and melty cheese. Perfect for parties, game days, or cozy nights in, this oven baked dip is rich, comforting, and incredibly scoopable.
Ingredients
Units
Scale
- 2 cups cooked shredded chicken
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a large mixing bowl, blend the softened cream cheese, sour cream, red enchilada sauce, chili powder, ground cumin, garlic powder, and salt until smooth and creamy.
- Stir in the cooked shredded chicken and half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese until evenly combined.
- Lightly grease an 8×8 inch baking dish and spread the mixture evenly into the dish.
- Sprinkle the remaining shredded cheddar cheese and shredded Monterey Jack cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the dip is hot and bubbly and the cheese is fully melted.
- Remove from the oven, sprinkle with chopped fresh cilantro, let rest for 5 minutes, then serve warm.
Notes
- Let the cream cheese soften fully at room temperature before mixing to ensure a smooth texture.
- Use freshly shredded cheese for better melting and creaminess.
- You can assemble the dip ahead of time and refrigerate it, then bake just before serving.
- Serve with sturdy tortilla chips or fresh sliced vegetables for dipping.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 85mg