Chicken Enchilada Dip Cheese

The first time I brought this dip to a Super Bowl party, my friend Sarah literally stood guard by the baking dish until the last scoop was gone. She later admitted to eating it cold straight from the fridge the next morning. That's when I knew this wasn't just another party appetizer.

Last winter, my neighbor texted me at 10 PM begging for the recipe after her teenage son demolished an entire batch during a study session. I've started keeping a rotisserie chicken on hand specifically for emergency dip situations.

Ingredients

• 2 cups cooked, shredded chicken breast: Rotisserie chicken works perfectly here and honestly tastes better than poached for this recipe
• 8 oz (225 g) cream cheese, softened: Room temperature cream cheese blends into a silky base without those frustrating lumps
• 1 cup (240 ml) sour cream: Adds just the right tang to cut through all that rich cheese
• 2 cups (200 g) shredded Monterey Jack cheese: This melts into those gorgeous cheese pulls everyone photographs
• 1 cup (100 g) shredded cheddar cheese: Sharp cheddar brings the depth that keeps people coming back
• 1 cup (240 ml) red enchilada sauce: Medium heat sauce gives you that authentic enchilada flavor without overwhelming the dip
• 1/2 cup (75 g) canned diced green chilies: These little pockets of mild heat surprise you in the best way
• 1/2 cup (75 g) finely chopped red bell pepper: Adds sweetness and pops of color that make the dip look as good as it tastes
• 1/3 cup (35 g) chopped green onions: Fresh bite that cuts through the richness
• 1 tsp ground cumin: The secret ingredient that makes people ask what's in this
• 1/2 tsp smoked paprika: Deep, smoky notes that echo the grill even in the dead of winter
• 1/2 tsp garlic powder: Rounds out the spice blend with familiar warmth
• 1/4 tsp salt: Just enough to enhance without overpowering
• 1/4 tsp black pepper: Gentle heat that builds as you eat
• 1/4 cup chopped fresh cilantro: Bright finish that wakes up your palate
• Sliced jalapeños (optional): For the brave souls who need that extra kick

Instructions

Get your oven ready:

Preheat to 375°F (190°C) and clear enough rack space for your baking dish

Build the creamy base:

In a large bowl, beat the softened cream cheese until smooth, then stir in the sour cream, 1 cup Monterey Jack, and 1/2 cup cheddar until combined

Add the flavor layers:

Mix in the enchilada sauce, green chilies, red bell pepper, green onions, and all those spices until everything's evenly distributed

Fold in the chicken:

Gently incorporate the shredded chicken so it stays in substantial pieces throughout the dip

Spread and layer:

Transfer the mixture to a 9-inch oven-safe baking dish and spread it into an even layer

Top with extra cheese:

Sprinkle the remaining 1 cup Monterey Jack and 1/2 cup cheddar across the top for that irresistible golden crust

Bake until bubbly:

Bake for 20 to 25 minutes until the edges are bubbling and the cheese is fully melted with golden spots

Add the fresh finishing touches:

Let it cool for just 5 minutes, then scatter with cilantro and jalapeños if you're feeling adventurous

Bring it to the table hot:

Serve immediately while the cheese is still at that perfect stringy stage with tortilla chips, veggies, or warm tortillas

Pin It

My sister-in-law served this at her daughter's birthday party instead of pizza, and the kids actually chose the dip over the cake. Now it's requested at every single family gathering.

Make It Your Own

Pepper jack cheese transforms this into something completely different if your crowd can handle the extra heat. Sometimes I swap in crumbled chorizo for half the chicken when I want to make it feel more like a special occasion.

Serving Strategy

The key is putting out sturdy chips that won't shatter when they hit that thick, melted cheese layer. I've learned from sad experience that those delicate restaurant-style tortilla chips just can't handle this dip.

Leftover Magic

Believe me when say you probably won't have leftovers, but if you do, this reheats beautifully in a 350°F oven for about 10 minutes. You can also stuff it into warm tortillas for the world's fastest enchiladas.

• Warm your serving bowl in the oven while the dip bakes to keep it hot longer
• Set out small plates so guests can load up properly without dripping
• Double the recipe for large parties because this disappears faster than you expect

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Watch your friends pretend they're just grazing while hovering over this dish, because nobody can eat just one scoop.

Recipe FAQs

→ What type of chicken works best?

Cooked, shredded chicken breast such as rotisserie or poached chicken provides tender texture and rich flavor.

→ Can I adjust the spice level?

Yes, adding more jalapeños or a dash of hot sauce increases the heat to your preference.

→ Is there a cheese substitute option?

Monterey Jack can be swapped for pepper jack to add a spicier note to the dip.

→ How should I serve the dish?

Serve warm with tortilla chips, sliced vegetables, or warm tortillas for dipping.

→ Can leftovers be reheated?

Yes, reheat gently in the oven to maintain creamy texture and melted cheese quality.