Chicken Enchilada Dip

Chicken Enchilada Dip is a creamy, cheesy, spicy chicken-filled enchilada dip, a hit with everyone who tries it.

Chicken Enchilada Dip

If I can turn a dish into something eaten on a tortilla chip I am totally in! Chips and dips get to the core of this savory girl every time. Not to mention, whenever you can turn a snack into a meal, everyone is ready to dive in.

Dippable and snackable is how my family would describe chicken enchilada dip. With all the flavors of my homemade enchiladas without the filling and rolling mess, anyone can make this enchilada dip.

Enchiladas find their way to our table quite regularly we eat them with a fork, scooped up on tortilla chips or rolled and stuffed into burritos. I make them with beef, or chicken, or vegetables. We’ve even been known to eat enchiladas for breakfast.

This dip makes traditional enchiladas even easier to scoop up on tortilla chips; the kids and my husband were raving about this appetizer for a couple of days. Hearty enough for a main dish, this was an enormous success for our family movie night.

Start by sauteeing your onions, bell pepper, and seasonings in a skillet. While your onions are cooking cut up the tortillas into small pieces so that you can add them to the onion mixture.

I find dips like this a great way to use up leftover rotisserie chicken or stretch what you might have on hand. Just 2-3 cups of chicken is plenty to make a large pan of enchilada dip. You can also use canned chicken if you have some in the pantry.

Add the chicken, green chili, and sour cream to the skillet and stir it until the sour cream has melted into the mixture before adding the cheese. Once the cheese has melted remove from the heat and top with the remaining cheese and let that melt before serving.

Enchilada Dip

• olive oil
• yellow onion
• garlic
• bell pepper
• kosher salt
• freshly ground black pepper
• cumin
• cayenne
• green chile canned or frozen
• white corn tortillas 
• cooked chicken chopped
• green chile sauce 
• sour cream
• shredded Mexican cheese

Cheesy Chicken Enchilada Dip

1. In a large skillet, heat the oil over medium-high heat. Add the onions, garlic, peppers, salt, pepper, cumin, and cayenne. Saute until almost tender, about 5 minutes.
2. While the vegetables are cooking, slice the tortillas into thin 1/2″ strips and then chop the strips into 1/2″ squares. Add the green chile and the tortillas to the skillet and stir to mix throughout. Return to a simmer.
3. Add the chicken, the green chile sauce, and the sour cream. Reduce the heat to medium and stir until the sour cream has melted into the sauce. Stir in 1 cup of cheese and stir again to melt.
4. Top with the remaining cheese and cover with a lid. Remove from the heat and keep covered for 5 minutes, until the cheese has melted. Serve with tortilla chips.

Enchilada Recipes

Oh, how my family loves enchiladas. It’s almost ridiculous how often we make and eat them. Typically we serve them piping hot with tortilla chips on the side to scoop up all the cheesy melted deliciousness.

Cheese and refried beans meld together to create a flavorful layer in these Cheesy Chicken and Refried Bean Enchiladas.

Tender pulled pork is simmered with Mexican spices for these Pulled Pork Enchiladas. The pork is layered with tortillas and plenty of shredded pepper jack cheese to make this cheesy, saucy, slightly spicy recipe.

Green Chile Chicken Enchiladas in 30 minutes? Yes, it’s possible and this recipe is going to be a family favorite in no time at all. Gooey cheese, spicy green chile, and hearty chunks of chicken come together to make this easy dinner.

Chicken Enchilada Dip

Chicken Enchilada Dip is a creamy, cheesy, spicy chicken-filled enchilada dip, a hit with everyone who tries it.

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Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Servings: 8 servings

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Ingredients 

• ▢ 1 tablespoon olive oil
• ▢ 1 small yellow onion finely diced
• ▢ 3 cloves garlic minced
• ▢ 1 bell pepper, any color diced, about 1 cup
• ▢ ½ teaspoon kosher salt adjust to taste
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ ½ teaspoon cumin
• ▢ ⅛ teaspoon cayenne
• ▢ ½ cup chopped green chile canned or frozen will work fine
• ▢ 4 white corn tortillas chopped very small, about ½" in size
• ▢ 1½ lbs cooked chicken chopped small, about 2½-3 cups
• ▢ 1½ cups green chile enchilada sauce store bought or homemade
• ▢ ½ cup sour cream
• ▢ 1½ cups shredded Mexican cheese blend divided

Instructions

• In a large skillet, heat the oil over medium-high heat. Add the onions, garlic, peppers, salt, pepper, cumin, and cayenne. Saute until almost tender, about 5 minutes.
• While the vegetables are cooking, slice the tortillas into thin 1/2" strips and then chop the strips into 1/2" squares. Add the green chile and the tortillas to the skillet and stir to mix throughout. Return to a simmer.
• Add the chicken, the green chile sauce, and the sour cream. Reduce the heat to medium and stir until the sour cream has melted into the sauce. Stir in 1 cup of cheese and stir again to melt.
• Top with the remaining cheese and cover with a lid. Remove from the heat and keep covered for 5 minutes, until the cheese has melted. Serve with tortilla chips.

Notes

FREEZER MEAL: I like to double this recipe and freeze half of the dip for another meal. When it has cooled completely, cover with foil or a lid and freeze. A day or two before you plan to eat this, take it out of the freezer and place it in the fridge. Once thawed, bake at 350°F for 20-30 minutes until melted and bubbling.

Nutrition

Calories: 180kcal · Carbohydrates: 14g · Protein: 7g · Fat: 11g · Saturated Fat: 5g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Cholesterol: 28mg · Sodium: 706mg · Potassium: 120mg · Fiber: 3g · Sugar: 5g · Vitamin A: 1009IU · Vitamin C: 23mg · Calcium: 171mg · Iron: 1mg

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{originally published 2/11/13 – recipe notes and photos updated 9/14/22}