This savory Chicken Enchilada Dip is a great appetizer for your next holiday gathering, game day tailgate party, or backyard barbecue! Everyone will love this easy, cheesy chicken dip recipe!

I’m all about football season right now, cheering for my beloved New England Patriots. While others are really into college football, Fall weekends are perfect for tailgating or getting together to watch a game or two. If you’re hosting game day gatherings or have other opportunities to feed a crowd, you’ll be glad to have this simple party dip on hand. You could even pair it with these Chicken Enchilada Bites!

Why You’ll Love this Chicken Dip Recipe

• Because I fell in love with these Chicken Enchiladas when I made them, I knew I had to make a dip for you to serve at your parties.
• It’s easy to make, with only six simple ingredients!
• If you need to use up some cooked chicken, this is the perfect recipe! Rotisserie chicken makes a great shortcut, too!
• Cheese. What else can I say? It’s ooey-gooey and delicious with two types of cheese!
• It’s the perfect dip to feed a crowd. This recipe serves about 8 people, and you can easily double it to serve more!

Ingredients for Chicken Enchilada Dip

Gather together these six ingredients for a delicious dip:

• Cream cheese (room temperature)
• Green enchilada sauce
• Shredded cooked chicken
• Shredded Pepper Jack cheese
• Diced green chilies
• Jalapeno pepper, seeded and diced

For a detailed ingredient list, see the printable recipe card at the bottom of the post!

How to Make Enchilada Dip with Chicken

I love an easy appetizer, and this dip fits the bill! Here’s how to make it:

1. Preheat oven to 350°F.
2. Add the cream cheese and enchilada sauce to a large oven-proof skillet and heat over medium heat. Next, cook until the cream cheese has completely melted and is well blended, stirring often.
3. Add the shredded chicken, half of the Pepper Jack cheese, diced green chiles, and half of the diced jalapeno. Stir until the cheese melts completely and everything is well combined, then remove from heat.
4. Sprinkle the remaining cheese on top of the dip and evenly distribute the remaining jalapeno pieces over the cheese.
5. Finally, place the skillet into the oven and bake for 20-25 minutes. NOTE: The handle will be HOT, so be sure to use an oven mitt to remove it from the oven.

FAQs

What kind of chicken can I use for Creamy Chicken Enchilada Dip?

Use canned chicken, poached chicken breasts, leftover chicken, or even rotisserie chicken!

Can I use a different kind of shredded cheese?

Sure! Try cheddar cheese or Monterey Jack cheese, or pick up a Mexican cheese blend.

Can I omit the jalapeno?

Yes, for a little less spice, you can leave out the diced jalapeno and reduce the amount of diced green chiles.

How do I store leftover dip?

Let the dip cool, then transfer any leftovers to an airtight container. Store it in the fridge for 3-4 days. Reheat it in a saucepan or skillet in order to serve it again.

What should I serve with this Chicken Enchilada Dip?

Of course, this hot chicken enchilada dip is delicious with tortilla chips. Here are some other things you can also use as dippers:

• Crackers (Ritz, Wheat Thins, Triscuits, etc.)
• Bagel Chips
• Pita Chips
• Carrot sticks
• Celery sticks
• Sliced bell peppers
• Sliced Baguette
• Mini Naan Bread

More Hot Dip Recipes To Try

If you love serving a good cheesy dip to your guests, try one of these recipes:

• Hot Shrimp Dip Recipe
• Smoked Salmon Dip
• Baked Artichoke Dip
• Jalapeno Popper Dip
• Cottage Cheese Dip
• Slow Cooker Buffalo Chicken Dip

If you enjoyed this Chicken Enchilada Dip, let me know, and be sure to leave a review below!

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Print

Chicken Enchilada Dip

Chicken Enchilada Dip is a great appetizer for holidays, game days and gatherings! Everyone will love this easy chicken dip recipe with shredded chicken, enchilada sauce, lots of cheese and chiles!

Course Appetizer

Cuisine American

Keyword Chicken Enchilada Dip

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 237kcal

Author Lynne Feifer

Ingredients

• 8 ounces cream cheese, room temperature
• 10 ounces green enchilada sauce
• 2 ½ cups shredded chicken
• 8 ounces freshly shredded Pepper Jack cheese
• 4 ounces diced green chiles
• 1 jalapeno pepper, seeded and diced

Instructions

• Preheat oven to 350°F.
• Add the 8 ounces of cream cheese 10 ounces enchilada sauce to an large oven-proof skillet over medium heat. Cook until cream cheese has completely melted and is well blended, stirring often.
• Add the 2 1/2 cups chicken, 4 ounces Pepper Jack cheese, 4 ounces diced green chiles, and half of the diced jalapeno. Stir until well combined and remove from heat.
• Sprinkle with remaining 4 ounces of Pepper Jack cheese and evenly distribute the remaining jalapeno pieces over the cheese.
• Place skillet into the oven and bake for 20-25 minutes. NOTE: Handle will be HOT, so be sure to use an oven mitt to remove it from the oven.

Nutrition

Calories: 237kcal | Carbohydrates: 4g | Protein: 16g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 524mg | Potassium: 145mg | Fiber: 1g | Sugar: 3g | Vitamin A: 712IU | Vitamin C: 6mg | Calcium: 200mg | Iron: 1mg

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