Chicken Enchilada Dip Cheese

The first time I brought this dip to a Super Bowl party, my friend's husband literally stood by the baking dish until the last scoop was gone. I've learned to always make a double batch now because it disappears faster than you can say touchdown.

I actually discovered this recipe during a frantic text exchange with my sister. She needed something impressive but low-stress for her book club, and this dip has been her go-to request ever since.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken saves so much time, but poached breasts work beautifully too
• 8 oz cream cheese, softened: Room temperature cream cheese blends smoothly into the sauce without any lumps
• 1 cup sour cream: Adds tanginess and helps create that irresistibly creamy texture
• 3 cups shredded cheese blend: A mix of sharp cheddar and Monterey Jack gives you the perfect melt and flavor balance
• 1 cup red enchilada sauce: This is the flavor powerhouse that gives the dip its authentic Mexican-inspired taste
• 1/2 tsp each cumin, chili powder, garlic powder, onion powder: These spices build layers of flavor without overwhelming the dish
• 1/2 cup corn and 1/4 cup black beans: Little pockets of sweetness and texture that make every bite interesting
• 1 jalapeño, diced: Fresh heat that's optional but highly recommended if your crowd likes spice
• Fresh cilantro and green onions: The finishing touches that add brightness and color

Instructions

Get your oven ready:

Preheat to 375°F and grab your favorite 9-inch baking dish

Build the creamy base:

Beat together the softened cream cheese, sour cream, and enchilada sauce until completely smooth

Add the spice blend:

Stir in cumin, chili powder, garlic powder, onion powder, salt, and pepper until well combined

Fold in the good stuff:

Gently mix in the chicken, corn, black beans, jalapeño, cilantro, green onions, and half the cheeses

Assemble and top:

Spread the mixture in your baking dish and scatter the remaining cheese across the top

Bake until bubbly:

Pop it in for 20 to 25 minutes until you see golden spots and the sauce is bubbling at the edges

Finish and serve:

Let it rest for just 5 minutes, then sprinkle with extra cilantro and green onions before serving

Save

Last New Year's Eve, I set out a spread with this dip as the star, and my cousin confessed she ate dinner before the party but still went back for thirds. That's when I knew this recipe was special.

Make It Ahead

You can assemble everything up to 24 hours in advance and keep it covered in the refrigerator. Just add 5 to 10 minutes to the baking time since it will be cold going into the oven.

Serving Suggestions

Tortilla chips are classic, but I've also served this with sliced bell peppers, cucumber rounds, and even warm corn tortillas for a more authentic experience. The dip is substantial enough that you don't need much else on the table.

Leftover Strategy

This dip reheats beautifully in the microwave at 30-second intervals. I've also been known to spoon leftovers over scrambled eggs the next morning for an instant breakfast upgrade.

• Store leftovers in an airtight container for up to 4 days
• The flavors actually get better after a night in the fridge
• Freezing isn't recommended because the dairy can separate

Save

There's something magical about gathering around a bubbling dish of dip, chips in hand, while everyone catches up. This recipe has become my default for bringing people together.

Recipe FAQ

→ What type of chicken works best?

Shredded rotisserie or poached chicken breast provides tender, juicy protein that blends well.

→ Can I adjust the spice level?

Yes, add more jalapeño or a dash of hot sauce for extra heat.

→ What cheeses are used?

Cheddar and Monterey Jack offer a creamy, melty texture with rich flavor.

→ How should I serve it?

Serve warm with tortilla chips, sliced bell peppers, or celery sticks for dipping.

→ Is it possible to lighten the dish?

Swap regular sour cream for Greek yogurt and use reduced-fat cheese to lower fat content.

→ Can this be prepared ahead of time?

Yes, mix ingredients and refrigerate before baking. Bake just before serving for best results.