With the big game coming up, there are all kinds of savory appetizers floating around the internet. This Chicken Enchilada Dip is the perfect party appetizer recipe! It’s right up there with this Torchy’s Queso recipe.
Hello! It’s Amy from My Name Is Snickerdoodle and I’m very excited to share one of my new favorite appetizer recipes for Chicken Enchilada Dip! With all the potential sport parties coming up, this one is definitely a keeper! I actually like to serve it as a super fun meal and let my family dig in. My boys love it when I serve an appetizer for dinner. I’ll sometimes serve my Cheesy Bean Dip, toss some taco meat on top and call it good. Serve it with some fruit or a salad along side this dip and you’ve got your bases covered.
This dip tastes equally as great as a pan full of Chicken Enchiladas just without all the work of rolling each enchilada up one by one. Plus, I love a good dip with crunchy salty chips. And of course, this is ultra cheesy which no one can pass up!
Let’s talk about the cheese for a minute. I believe that if you are making a dish that calls for cheese, you emphasize the cheese portion that it calls for! This recipe has cream cheese and shredded Monterey Jack. You could easily substitute Pepper Jack or just cheddar cheese. Again, whatever you have on hand!
You can always use leftover roasted chicken or canned chicken for this recipe. Really whatever you have on hand works. Those are my favorite types of recipes! I’m thinking even leftover (or frozen) grilled chicken would be great, but my go to has always been a good Costco Rotisserie Chicken. It’s all ready to go and is a great value for your time and money!
If you like to spice things up, you could garnish this with a few slices of jalapenos along with the cilantro that I like to use. You most certainly could whip this up ahead of time and then bake it right before you want to serve it. It’s best hot, but room temp works well, too.
Let me know in the comments below if you enjoyed this! I love to hear feedback on my recipes!
- 8 oz. Cream Cheese, Softened
- 1 cup Sour Cream
- 2½ (Divided) Cups Monterrey Jack Cheese, Shredded
- 8 oz. Can Green Chilies, Diced
- 1½ Cups Cooked Chicken, Shredded
- Preheat oven to 375 degrees.
- In a large mixing bowl mix together cream cheese, sour cream and 1½ cups cheese.
- Fold in chilies and chicken.
- Pour into a 8x8 baking dish and sprinkle with remaining cheese.
- Bake for 25-30 minutes until bubbly and cheese is completely melted.
- Garnish with chopped cilantro leaves and serve with tortilla chips.