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Homemade Green Chile Chicken Enchilada Dip recipe photo

Green Chile Chicken Enchilada Dip

A creamy, cheesy green chile chicken dip that's quick to assemble and perfect for parties.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Mixing Bowl
  • Spatula or spoon
  • 9x9-inch or similar baking dish
  • Measuring cups and spoons
  • Oven

Ingredients
  

  • 1 lb cooked shredded chicken
  • 1 8-oz package cream cheese softened
  • 1 cup sour cream
  • 1/4 cup green chile enchilada sauce
  • 1 7-oz can chopped green chiles
  • 1 oz taco seasoning
  • 1/4 cup fresh cilantro chopped
  • optional add-ins 1 small onion, diced; 1/4 cup jalapeños, diced; 1/2 cup white beans, drained and rinsed
  • 1/4 cup chopped green onions
  • 8 oz shredded Mexican blend cheese divided

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly spray a baking dish with nonstick spray.
  • In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, green chile enchilada sauce, chopped green chiles, taco seasoning, chopped cilantro, and chopped green onions; stir until mostly smooth and evenly mixed.
  • Stir in three-quarters of the shredded Mexican blend cheese, reserving the remaining 1/4 cup to sprinkle on top.
  • Transfer the mixture to the prepared baking dish and smooth the top; sprinkle the reserved cheese evenly over it.
  • Bake uncovered for 20–25 minutes, until the dip is hot and bubbly and the cheese is melted.
  • If using optional add-ins, sprinkle the diced onion, diced jalapeños, and drained white beans on top after baking, then serve with chips.

Notes

  • Use rotisserie chicken to save time.
  • Softening the cream cheese first makes mixing easier.
  • Adjust taco seasoning to taste for spice level.
  • Serve warm for best texture.