Chicken Enchilada Dip Cheese (Printable)

Creamy, cheesy dip with shredded chicken and bold enchilada flavors, perfect for entertaining or snacking.

# What You Need:

01 - 2 cups cooked chicken breast, shredded (rotisserie or poached)

02 - 8 oz cream cheese, softened

03 - 1 cup sour cream

04 - 2 cups shredded cheddar cheese

05 - 1 cup shredded Monterey Jack cheese

06 - 1 cup red enchilada sauce

07 - 1/2 tsp ground cumin

08 - 1/2 tsp chili powder

09 - 1/2 tsp garlic powder

10 - 1/4 tsp onion powder

11 - 1/4 tsp black pepper

12 - 1/4 tsp salt (or to taste)

13 - 1/2 cup canned corn kernels, drained

14 - 1/4 cup canned black beans, drained and rinsed

15 - 1 small jalapeño, finely diced (optional)

16 - 2 tbsp fresh cilantro, chopped (plus more for garnish)

17 - 2 green onions, thinly sliced

01 - Preheat oven to 375°F.

02 - In a large mixing bowl, combine cream cheese, sour cream, and enchilada sauce. Mix until smooth.

03 - Stir in cumin, chili powder, garlic powder, onion powder, black pepper, and salt.

04 - Fold in shredded chicken, corn, black beans, jalapeño (if using), cilantro, green onions, and half of the cheddar and Monterey Jack cheeses.

05 - Transfer the mixture to a 9-inch oven-safe baking dish. Smooth the top and sprinkle with the remaining cheeses.

06 - Bake for 20-25 minutes, or until hot and bubbly and cheese is melted and golden.

07 - Remove from oven, garnish with additional cilantro and green onions. Serve warm with tortilla chips or fresh vegetables.

01 -

02 -

Do not skip softening the cream cheese or you will spend forever trying to get the lumps out
Letting the dip rest for 5 minutes after baking helps it set up slightly so it is not too runny

03 -

Double the recipe and bake it in a 9 by 13 pan for a real crowd
Mix half the jalapeño into the dip and save the rest for garnish so people can see the heat coming