Chicken Enchilada Dip Cheese

The first Super Bowl party I hosted, I made this dip on a total whim because my brother dared me to use up leftover rotisserie chicken. People hovered around the baking dish like it was going to disappear before their eyes, and honestly, it did in under ten minutes flat. My friend Mark actually asked me to container him some to take home, which I took as the highest compliment possible. Now whenever I smell cumin and melting cheese together, I instantly hear football commentary in the background.

Last summer my neighbor texted me at 6 PM asking what she should bring to an impromptu potluck. I walked her through this recipe over the phone while she stood in the grocery aisle, and she showed up with a bubbling dish that looked like she'd spent hours planning it. Watching people scrape the bottom of the pan with their chips is basically my love language now.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here, but poached breasts give you more control over seasoning
• 8 oz cream cheese, softened: Room temperature cream cheese blends into the sauce without leaving those annoying white lumps
• 1/2 cup sour cream: Adds tang that cuts through all the rich cheese, though Greek yogurt works if you want to feel virtuous
• 2 cups shredded Mexican blend cheese, divided: Half goes into the dip for creaminess and half on top because that golden bubbly crust is non-negotiable
• 1 cup red enchilada sauce: I keep a few cans in the pantry specifically for this recipeit builds that restaurant-style flavor base instantly
• 1/2 tsp ground cumin: Toast it in a dry pan for thirty seconds before adding, and the whole house smells like a Mexican kitchen
• 1/2 tsp garlic powder: Sprinkle it in while the cream cheese is mixing so it disperses evenly
• 1/2 tsp chili powder: Mild enough for everyone but adds that pretty reddish hue people expect from enchiladas
• 1 cup canned black beans, drained and rinsed: These give you something to bite into besides just soft cheese
• 1/2 cup corn kernels: Fresh corn cut right off the cob in summer is amazing, but frozen works perfectly fine
• 1/2 cup red bell pepper, finely diced: The little pops of sweetness and color make the dip look so much more inviting
• 1/4 cup green onions, thinly sliced: Both white and green parts go in for layers of mild onion flavor
• 1 jalapeño, seeded and minced: Leave some seeds in if you like it to bite back
• 2 tbsp fresh cilantro, chopped: Sprinkle this on right before serving so it stays bright and pretty

Instructions

Preheat your oven to 375°F and grab a 9-inch baking dish:

I rub mine with a tiny bit of oil first because cheese has a way of welding itself to ceramic.

Whip together the cream cheese, sour cream, and one cup of the shredded cheese:

An electric mixer makes this silky smooth, but a sturdy spoon and some determination works too.

Stir in the enchilada sauce and all your spices:

The mixture should turn this gorgeous coral color that makes you immediately hungry.

Fold in the chicken, beans, corn, bell pepper, green onions, and jalapeño:

Go gentle hereyou want everything evenly distributed without turning the chicken into mush.

Spread it into your baking dish and scatter the remaining cheese on top:

The top layer should be generous because that cheese crust is what people are actually here for.

Bake for about 20 minutes until the edges are bubbling and the cheese is golden:

If your broiler has a low setting, hit it for the last minute to get those gorgeous browned spots.

Scatter with fresh cilantro and serve immediately:

This dip waits for no one, so have your chips ready and standing by.

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My mom originally requested this for her book club, and now every month someone texts me asking if that cheese dip is happening again. It turned into the thing people actually remember about the books, which is probably not great for literature but excellent for my ego.

Make It Your Own

I've discovered that Monterey Jack alone makes it milder, while throwing in some sharp cheddar gives this incredible tangy depth. Sometimes I'll add diced green chilies if I want more without the heat of jalapeños, and once I stirred in black olives because my dad swore they belonged in everything Mexican-inspired.

Serving Strategy

Blue corn chips make this look absolutely stunning on the table, and I always set out some bell pepper slices for guests who want something lighter. The person who brings baguette rounds usually ends up being the hero of the party, so keep that in your back pocket for fancy occasions.

Timing Tricks

You can absolutely assemble this the night before and keep it covered in the fridge, then just pop it in the oven when people start arriving. The flavors actually meld together beautifully overnight, so it might taste even better than the fresh version.

• Let it sit for five minutes after baking so you dont burn your tongue on molten cheese
• Double the recipe and bake it in a 13x9 pan for bigger parties
• Keep extra chips nearby because the first batch always disappears way too fast

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There's something so satisfying about feeding people food that makes them genuinely happy, and watching friends gather around a bubbling dish is basically my definition of a successful party.

Recipe FAQs

→ What kind of chicken works best?

Shredded rotisserie or poached chicken breast provides tender, flavorful meat and saves preparation time.

→ Can the dip be made spicier?

Yes, adding extra jalapeño or a dash of hot sauce intensifies the heat without overpowering the other flavors.

→ What are good serving options?

This creamy dip pairs well with tortilla chips, sliced baguette, or fresh vegetables for dipping.

→ Is there a lighter dairy alternative?

Greek yogurt can substitute sour cream for a lighter texture while maintaining creaminess.

→ How do I know when it’s ready?

Bake until the cheese is bubbly and fully melted, usually about 20 minutes at 375°F (190°C).