Chicken Enchilada Dip
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This Chicken Enchilada Dip is rich without being heavy, tangy from the green sauce, and packed with chicken, beans, corn, and melty cheese. It bakes up hot and bubbly, scoops cleanly, and somehow feels like dinner pretending to be a dip. And there’s no rolling involved! Creamy, cozy, and comforting makes this chicken enchilada dip recipe land in dangerous territory… in the best way.
Table of Contents
WHY YOU’LL LOVE THIS RECIPE FOR CHICKEN ENCHILADA DIP
- Hearty enough to feel like a meal
- Creamy and cheesy, yet balanced
- Flexible with whatever protein you have
- Easy make-ahead option
- Feeds a crowd without stress
Chicken Enchilada Dip
We’re not really sportsball people. Never really have been. I mean, there was a moment. But it didn’t last.
But game days? Seasons changing? Big events on the calendar? We’re in… For the dips. That’s our lane.
We’ll show up early, park ourselves by the snack table, and absolutely judge the spread (kindly, of course).
Creamy. Cheesy. Baked. Scooped. We love them all. It’s why we’ve got 30+ dips on the site and keep adding more. Because if there’s an excuse to make a dip… we’re taking it!
And this chicken enchilada dip with cream cheese and salsa verde? It’s everything you love about the classic dish in pure snackable form. No assembly line. No rolling. Just mix, bake, and get to dipping.
INGREDIENT NOTES
- Cooked Chicken: Rotisserie chicken is perfect here. Even leftovers! You’ll want it shredded, not chopped.
- White Beans: These add creaminess and body without stealing the spotlight. Pinto or black beans also work in a pinch.
- Corn Kernels: For little pops of juicy sweetness. Grab fire-roasted corn for loads of depth and smokiness.
- Salsa Verde/Green Enchilada Sauce: Use one you already love. It sets the tone for this chicken enchilada dip recipe.
- Mexican Seasoning Blend: Not to be confused with chili powder!
- Cream Cheese: Needs to be softened so it blends smoothly. Don’t skip that step.
- Shredded Cheese: Monterey Jack for melt and Pepper Jack for attitude.
VARIATIONS
Spicy: Add diced jalapeños or use hot salsa verde.
Beef or Turkey: Swap shredded chicken for cooked ground meat.
Pork: Shredded pork roast or carnitas work beautifully here.
Extra Rich: Use Mexican crema instead of sour cream.
Veggie-Heavy: Add sautéed onions or bell peppers.
Time Saver: Grab a pre-shredded Mexican blend of cheeses.
SERVING SUGGESTIONS
- Choose sturdy tortilla chips for dipping… thin ones will simply give up.
- Add a crisp green salad on the side to balance things out.
- Spoon chicken enchilada dip into warm tortillas for a quick dinner.
- Pair with smoked jalapeño poppers (also good for dipping!) or street corn pasta salad.
- Have a pitcher of margaritas ready for game day crowds.
CHICKEN ENCHILADA DIP RECIPE FAQ
I’d say it’s mild to medium, depending on the salsa verde and seasoning blend you use. Omit the diced green chiles to really tone things down.
Yes! Mix everything together, then refrigerate in an airtight container for up to 2 days. When you’re ready to bake, transfer to a cast-iron skillet and top with the last of the cheese.
Unbaked, yes. It will keep for up to 3 months. Thaw overnight in the fridge and add the cheese on top just before baking.
Sure. Cook on Low for 1 to 1 ½ hours, adding the shredded cheese on top during the last 15 minutes or so.
The texture will be a bit different, but it’s a great way to keep things warm when hosting a crowd. Make sure to switch it over to Warm so the dip doesn’t burn along the bottom!
This recipe for chicken enchilada dip works because everything is balanced before it ever hits the oven.
Cream cheese and sour cream coat the chicken and beans, which keeps them from drying out. The salsa verde brings acidity, not just heat, and that’s what keeps the dip from feeling flat or heavy.
I’ve learned over the years that dips like this don’t need more cheese… they need contrast. And this one has that built right in, which is why people keep scooping instead of stopping after a few bites.
DONNA’S PRO TIPS
- Let the cream cheese fully soften before mixing. Lumps ruin the vibe.
- Mix just until combined. Overmixing will make the chicken stringy.
- Don’t overbake. Once chicken enchilada dip is bubbly, it’s done.
- Use a skillet if you can. It stays hot longer than a regular baking pan.
- Garnish with cilantro or green onions at the end for freshness and color.
- Stir leftovers before reheating for even warmth.
TOOLS NEEDED
- Large Mixing Bowl: Everything goes in at the same time. Easy mixing.
- 12-inch Cast-Iron Skillet: Holds heat and looks great on the table.
- Cheese Grater: Trust me… fresh cheese is best.
- Spatula: For spreading and scooping.
- Oven: 400°F does the job quickly.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Creamy, hearty enchilada-style dip
- Chicken, beans, corn, and cheese
- Salsa verde brings brightness
- Easy to make ahead
- Freezer-friendly unbaked
- Scoopable and filling
- Crowd favorite every time
Chicken Enchilada Dip
Ingredients
- 2 cups cooked, shredded chicken
- 1 (15.5 ounce) can white beans, drained and rinsed
- 1 (15.25 ounce) can sweet corn or fire-roasted corn, drained
- 2 ½ cups shredded cheese, divided (about 10 ounces total, Monterey Jack and Pepper Jack recommended)
- 1 ½ cups salsa verde or green enchilada sauce
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 4 ounce can diced green chiles
- 2 teaspoons Mexican seasoning blend
- Cilantro or green onions, for garnish
- Tortilla chips, for serving
Instructions
- PREPARE OVEN: Preheat the oven to 400°F. Lightly grease a 12-inch cast-iron skillet or similar oven-safe baking dish.
- MIX DIP: In a large mixing bowl, add 2 cups shredded chicken, 1 can white beans, 1 can corn, 1 ½ cups shredded cheese, 1 ½ cups salsa verde, 8 ounces softened cream cheese, ½ cup sour cream, 1 can diced green chiles, and 2 teaspoons Mexican seasoning. Stir until fully combined and creamy.
- ASSEMBLE: Transfer the mixture to the prepared skillet and spread into an even layer. Sprinkle the remaining 1 cup shredded cheese evenly over the top.
- BAKE: Bake for 20 to 25 minutes, until the cheese is melted and bubbly around the edges.
- SERVE: Remove from the oven and garnish with cilantro or green onions. Serve warm with tortilla chips.
Donna’s Notes
Add sautéed diced onions, bell peppers, or jalapeños for extra flavor. Swap shredded chicken for cooked ground chicken, turkey, beef, or shredded pork.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
