Chicken Enchilada Dip Cheese (Printable Version)

Creamy, cheesy blend with tender chicken and enchilada spices baked until golden and bubbly.

# What You Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded

→ Dairy

02 - 8 oz cream cheese, softened
03 - 1 cup sour cream
04 - 2 cups shredded cheddar cheese
05 - 1 cup shredded Monterey Jack cheese

→ Sauces & Seasonings

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

→ Vegetables & Garnishes

13 - 1/2 cup canned corn kernels, drained
14 - 1/4 cup canned black beans, drained and rinsed
15 - 1 small jalapeño, finely diced
16 - 2 tbsp fresh cilantro, chopped
17 - 2 green onions, thinly sliced

# How-To:

01 - Preheat oven to 375°F.
02 - Combine cream cheese, sour cream, and enchilada sauce in a large mixing bowl. Mix until smooth and fully incorporated.
03 - Stir in cumin, chili powder, garlic powder, onion powder, black pepper, and salt until evenly distributed.
04 - Fold in shredded chicken, corn, black beans, jalapeño, 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 surface and sprinkle with remaining cheeses.
06 - Bake for 20-25 minutes until hot and bubbly with melted, golden cheese on top.
07 - Remove from oven and garnish with additional cilantro and green onions. Serve warm with tortilla chips or fresh vegetables.

# Expert Hints:

01 -
  • Everything bakes in one dish so you spend more time with guests and less time at the stove
  • The combination of enchilada sauce and three cheeses creates that restaurant quality flavor people think takes hours
  • You can assemble it ahead of time and bake when guests arrive which is a total game changer
02 -
  • Do not skip softening the cream cheese because cold cream cheese creates tiny lumps that never quite disappear
  • Let the dip rest for about 5 minutes after baking so it sets up slightly and is easier to scoop
  • The cheese on top will continue to firm up as it cools slightly so do not worry if it looks too liquid right out of the oven
03 -
  • Spraying your baking dish with cooking spray makes cleanup so much easier especially if cheese bubbles over
  • Grating your own cheese instead of buying pre shredded makes it melt so much better

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