If the perfect party recipe exists, it might be this Chicken Enchilada Dip recipe. Everyone is always asking me to bring it whenever there is a reason to get together. Is it pretty? No. It doesn’t have to be. It’s all about the savory cheesy goodness that comes with every chip you dip.

The enchilada sauce and spices make this dip irresistible. Serve it with chips for a Super Bowl party, Cinco de Mayo or poolside.

It’s a very creamy dip since the base is made from cream cheese and sour cream. It’s unusual to find a dip that adds a protein as well. I love that this Chicken Enchilada Dip uses shredded chicken. It makes it a bit more filling and adds to the flavor. 

It’s not your traditional taco dip and leans far more towards an enchilada flavor. I love prepping it ahead of time and just popping it into the oven right before serving. It’s so savory and delicious – everyone asks for the recipe.

Looking for even more great party dip recipes? Check out some of my favorites that we make regularly:

• Slow Cooker Artichoke Dip
• Warm Mississippi Cheese Dip
• Pizza Skillet Dip

How To Make Chicken Enchilada Dip

For this recipe, you’ll mix together the dip in a mixing bowl. I use my electric hand mixer to ensure everything is thoroughly mixed, but you can do it by hand too. The dip is poured into a 9×13-inch baking dish (it makes a lot) and that’s a common baking dish size. Make it super easy by using a disposable baking pan if you want.

How To Make The Dip Ahead Of Time

You can make it ahead of time, before a party, and pop it into the oven before serving. After adding your cheese, just refrigerate it for up to 24 hours before placing in the oven. Just serve right away while the cheese has the beautiful bubble to the edges.

What To Serve With This Chicken Enchilada Dip

I love tortilla chips and yellow corn chips are my favorite. Flour tortillas are better than corn tortillas for dipping because they’re sturdier. If you want to get fancy, make your own Homemade Flour Tortillas to serve with the recipe. A great low carb option would be celery or carrots.

When To Make Chicken Enchilada Dip

I love serving this for any party occasion – it makes so much (12 servings). I make it for game days, Cinco de Mayo, New Years or any summer occasion. It’s got such a great Tex-Mex flavor. The dip is also really easy to transport. Heat it right before serving or bake the dip at your house and transport it hot.

How To Store Leftovers

Cover the Chicken Enchilada Dip with plastic wrap or the container’s lid. Store the dip in the refrigerator because of the dairy and poultry. Enjoy the dip within 4-5 days for best freshness. I like to reheat the dip in the microwave, in short increments. Add more shredded cheese and garnish on top, if desired.

Can You Freeze The Dip?

Yes! This dip freezes really well. Keep the dip frozen for up to 3 months. Let it thaw in the refrigerator overnight until fully thawed. Reheat the dip in a low heat oven (300º) for 20 minutes until the center is warm or reheat the dip in the microwave.

Recipe Subsitutions

Feel free to use any reduced fat versions of the sour cream or cream cheese. If you want to save time, use a rotisserie chicken to shred instead of making your own shredded chicken. Another option is to use a lean ground beef, with the fat drained. It’ll give the dip a beef enchilada flavor.

What You Need From The Store:

• Cream Cheese
• Sour Cream
• Red Enchilada Sauce
• Diced Green Chiles
• Chili Powder
• Cumin
• Garlic Powder
• Chicken Breasts (cooked & shredded)
• Shredded Mexican Cheese Blend
• Non-stick Cooking Spray
• Garnish: Green Onions or Cilantro
• Serve With Tortilla Chips or Flour Tortillas

Directions To Make Chicken Enchilada Dip

Preheat the oven to 350º. Spray a 9 x 13-inch baking dish with cooking spray. In a large bowl, beat cream cheese and sour cream until smooth.

Stir in the enchilada sauce and the spices.

Fold in chicken, green chiles and the cheese.

Scrape the mixture in the prepared dish.

Top with the remaining cheese. Dip can be assembled and refrigerated up to 24 hours in advance – just let it come to room temperature before baking.

Bake 25 – 30 minute, until the center is hot and edges are bubbly. Garnish with green onion or cilantro. Serve with tortilla chips or flour tortillas.