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Chicken Enchilada Dip

Chicken Enchilada Dip Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Calories: 268
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken
  • 8 oz cream cheese, cut into cubes
  • 1 cup red enchilada sauce
  • 1 ½ cups shredded Mexican blend cheese
  • 1 (4 oz) can diced green chiles
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • Kosher salt, to taste
  • Fresh cilantro, sliced jalapeños, and sour cream for serving

Method
 

  1. Heat olive oil in a 10-inch skillet over medium heat. Sauté the onion about 5 minutes until translucent, then add garlic, cumin, smoked paprika, and salt; cook 30 seconds.
  2. Add cream cheese, enchilada sauce, and green chiles. Stir until the cream cheese melts completely, about 3 minutes. Fold in the shredded chicken and cook 2 minutes. Add the shredded cheese and stir until melted and bubbly. Adjust salt.
  3. Spoon the hot dip into a serving bowl. Top with cilantro, jalapeño slices, and a dollop of sour cream. Serve immediately with tortilla chips.

Notes

If you have time, let the cream cheese sit out 10 to 15 minutes before starting so it melts smoothly. The dip thickens as it cools, so serve it straight from the skillet or a warm bowl.