Chicken Enchilada Dip Cheese (Printable version)

Creamy dip with shredded chicken, cheese, and enchilada sauce, baked until hot and bubbly.

# List of ingredients:

01 - 2 cups cooked chicken breast, shredded

02 - 8 oz cream cheese, softened

03 - 1 cup sour cream

04 - 2 cups shredded cheddar cheese

05 - 1 cup shredded Monterey Jack cheese

06 - 1 cup red enchilada sauce

07 - 1/2 tsp ground cumin

08 - 1/2 tsp chili powder

09 - 1/2 tsp garlic powder

10 - 1/4 tsp onion powder

11 - 1/4 tsp black pepper

12 - 1/4 tsp salt

13 - 1/2 cup canned corn kernels, drained

14 - 1/4 cup canned black beans, drained and rinsed

15 - 1 small jalapeño, finely diced

16 - 2 tbsp fresh cilantro, chopped

17 - 2 green onions, thinly sliced

01 - Preheat oven to 375°F.

02 - Combine cream cheese, sour cream, and enchilada sauce in a large mixing bowl. Mix until completely smooth.

03 - Stir in cumin, chili powder, garlic powder, onion powder, black pepper, and salt until well incorporated.

04 - Fold in shredded chicken, corn, black beans, jalapeño, cilantro, green onions, and half of the cheddar and Monterey Jack cheeses.

05 - Transfer mixture to a 9-inch oven-safe baking dish. Smooth the top and sprinkle with remaining cheeses.

06 - Bake for 20-25 minutes until hot and bubbly with melted, golden cheese on top.

07 - Remove from oven, garnish with additional cilantro and green onions. Serve warm with tortilla chips or fresh vegetables.

01 -

This dip delivers all the cheesy, saucy comfort of enchiladas without the rolling work
It's a crowd-pleaser that works for everything from game day to casual weeknight dinners

02 -

Don't skip the 5-minute rest after baking or you'll lose that gorgeous cheesy topping when you scoop
This dip continues to thicken as it cools slightly, so serve it warm but not piping hot

03 -

Grate your own cheese instead of buying pre-shredded for the smoothest melt
If your enchilada sauce seems thin, simmer it for 5 minutes before adding to the dip