Chicken Enchilada Dip Melted Cheese (Printable)

Rich blend of tender chicken, zesty enchilada sauce, and melted cheeses perfect for gathering.

# What You’ll Need:

01 - 2 cups cooked, shredded chicken breast

02 - 8 oz cream cheese, softened

03 - 1 cup sour cream

04 - 2 cups shredded Monterey Jack cheese

05 - 1 cup shredded cheddar cheese

06 - 1 cup red enchilada sauce

07 - 1/2 cup canned diced green chilies, drained

08 - 1/2 cup finely chopped red bell pepper

09 - 1/3 cup chopped green onions

10 - 1 tsp ground cumin

11 - 1/2 tsp smoked paprika

12 - 1/2 tsp garlic powder

13 - 1/4 tsp salt

14 - 1/4 tsp black pepper

15 - 1/4 cup chopped fresh cilantro

16 - Sliced jalapeños

01 - Preheat oven to 375°F.

02 - Combine cream cheese, sour cream, 1 cup Monterey Jack, and 1/2 cup cheddar cheese in a large bowl. Mix until smooth.

03 - Stir in enchilada sauce, green chilies, red bell pepper, green onions, cumin, paprika, garlic powder, salt, and pepper.

04 - Fold in shredded chicken until evenly distributed throughout the mixture.

05 - Spread the mixture into a 9-inch oven-safe baking dish.

06 - Sprinkle remaining 1 cup Monterey Jack and 1/2 cup cheddar cheese evenly over the top.

07 - Bake for 20-25 minutes until hot and bubbly with cheese fully melted.

08 - Let cool slightly, then garnish with cilantro and jalapeños if desired. Serve warm with tortilla chips or vegetables.

01 -

This dip transforms everything you love about chicken enchiladas into a crowd-pleasing appetizer that people cant stop eating
It comes together in under 15 minutes of prep time but tastes like you spent all day in the kitchen

02 -

Dont skip softening the cream cheese first or youll end up with lumps in your dip
Let the dip cool for about 5 minutes before serving so it sets up slightly and is easier to scoop

03 -

Sprinkle a little extra cheese on top during the last 5 minutes for a gorgeous golden crust
If the dip seems too thick after baking stir in a splash more enchilada sauce before serving