Green Chile Chicken Enchilada Dip is the ultimate party food. Loaded with chicken, green chiles, cream cheese, and sour cream—it’s a warm, cheesy, and flavorful twist on enchiladas. Trust me, this dip will disappear faster than you think! Perfect for Cinco de Mayo, game day, or any cozy night in!
5-Star Review
“This is delicious! Made it for Christmas and the pan was practically licked clean!” -CC
Easy Chicken Enchilada Dip Recipe
This enchilada dip is my absolute favorite dip for two reasons. One, it’s a perfect way to use up leftover shredded chicken. Second, it only takes 30 minutes from start to finish and bakes into the cheesiest, most flavorful party dip. I love making this for parties or holidays because guests always devour it!
Green Chile Chicken Enchilada Dip
Ingredients
- 1 lb cooked and shredded chicken
- 1 8-oz package cream cheese, softened
- 1 cup sour cream
- 1/4 cup green chile enchilada sauce
- 1 7 ounce can chopped green chiles
- 1 ounce taco seasoning Click for Homemade Recipe!
- 1/4 cup fresh cilantro chopped
- optional add-ins: 1 small onion, diced; 1/4 cup jalapeños, diced; 1/2 cup white beans, drained and rinsed
- 1/4 cup chopped green onions
- 8 ounces shredded Mexican blend cheese divided
Instructions
- Preheat the oven to 350°F. Spray a baking dish with nonstick spray and keep it ready.
- In a large bowl, combine all the ingredients except the cheese. Stir until combined. Note: It's okay if its not completely smooth.1 lb cooked and shredded chicken, 1 8-oz package cream cheese, softened, 1 cup sour cream, 1/4 cup green chile enchilada sauce, 1 7 ounce can chopped green chiles, 1 ounce taco seasoning, 1/4 cup fresh cilantro, 1/4 cup chopped green onions
- Stir in all but 1/4 cup of the cheese, reserving that to sprinkle on top.8 ounces shredded Mexican blend cheese
- Sprinkle the rest of the cheese on top.
- Bake uncovered for 20-25 minutes until hot and bubbly. Sprinkle chopped onion, jalapeños, and white beans and serve with your favorite chips.optional add-ins: 1 small onion, diced; 1/4 cup jalapeños, diced; 1/2 cup white beans, drained and rinsed
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Spicy Chicken Enchiladas Dip Step by Step
Preheat the oven: Start by preheating the oven to 350°F. Spray a baking dish with nonstick spray and set it aside.
Combine ingredients and bake: In a large bowl, combine 1 lb. cooked and shredded chicken, 1 (8 ounce) package softened cream cheese, 1 cup sour cream, 1/4 cup green chile enchilada sauce, 1 (7 ounce) can chopped green chiles, 1 ounce taco seasoning, 1/4 cup fresh cilantro, and 1/4 cup chopped green onions. Stir until combined.
Note: It’s okay if its not completely smooth.
Stir in all 8 ounces of shredded Mexican blend cheese (except 1/4 cup), reserving that to sprinkle on top. Sprinkle the rest of the cheese on top.
Bake uncovered for 20-25 minutes until hot and bubbly.
Garnish and serve: Sprinkle some chopped onion, jalapeños, and white beans and serve with homemade tortilla chips.
How to Store
Refrigerate any leftovers in an airtight container for 3-5 days. Reheat in the microwave until warm and serve.
This dip freezes well and is a fantastic make-ahead option. Just finish baking and let it cool completely. Wrap it with plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat.
Serving Suggestions
This dip pairs perfectly with homemade tortilla chips. If you’re craving garlicky flavors, try this with my garlic parmesan chips!
This is outstanding … loved it. Excellent recipe.
This dip is fantastic, I didn’t change a thing. I did stir the dip half way into the cooking time to ensure everything was incorporated, then I topped with the shredded cheese and put it back in the oven (my total cook time was 30-35 mins before bubbly). Diced jalapeños on the side. This will be one of my go to dips. I used plain pre cooked/pulled rotiserie chicken from Walmart and chopped it before adding. Delicious!
This is fantastic and easy to make. I add a little more enchilada sauce. Probably and cheese. So yummy and everyone always loves it.
Making this for a second festivity. Everyone loved it the first go-around. Very easy.
Yay! I’m so happy to hear that!
Totally yummy dip! Made the day before, up to baking point, to let flavor develop! Delicious! Served with Tostito scoops and chips.
Sounds delicious!!
This is delicious! Made it for Christmas and the pan was practically licked clean ????????
YAY! Love to hear that!!
OMG! OMG! IT SURE LOOK TASTY. i’M GOING TO GET THE INGREDIENTS RIGHT AFTER THIS AND PREPARE THE FOOD AFTER THAT. omg!
Hope you love it!
Another way to make a familiar dish. I think it will be very attractive. I will do it for my family’s dinner. Thanks for your guidance a lot!
Very delicious and a huge hit at gatherings!
HI! I am making this for my work’s Cinco de mayo party this Friday can it be done in a crockpot?