Chicken Enchilada Dip Casserole
Transform your favorite party dip into a hearty, crowd-pleasing main dish with this Chicken Enchilada Dip Casserole! Packed with layers of tender shredded chicken, creamy cheese, zesty enchilada sauce, and warm spices like cumin and chili powder, this recipe combines the best of a cheesy dip and a comforting casserole. Corn tortillas hold everything together, while a golden, bubbly topping of melted cheddar and Monterey Jack cheeses provides the perfect finishing touch. Ready in just 40 minutes, this casserole is easy to prepare and makes an irresistible dinner or game-day dish. Don’t forget the optional fresh cilantro garnish for a pop of color and flavor! Keywords: chicken enchilada casserole, cheesy dip casserole, easy chicken dinner recipe, Mexican-inspired casserole.
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Recipe Information
Ingredients
- 3 cups shredded cooked chicken
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1.5 cups enchilada sauce
- 4 ounces diced green chiles
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 6 medium corn tortillas
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine the softened cream cheese, sour cream, enchilada sauce, diced green chiles, cumin, chili powder, and garlic powder. Mix until smooth.
Stir in the shredded cooked chicken, 1 cup of cheddar cheese, and 1 cup of Monterey Jack cheese. Mix until evenly combined.
Spread a small amount of the chicken mixture onto the bottom of the prepared baking dish to create a thin base layer.
Cut the corn tortillas into quarters and layer some over the base mixture, slightly overlapping. Add a layer of the chicken mixture on top of the tortillas. Repeat layers, finishing with the chicken mixture on top.
Sprinkle the remaining cheddar cheese and Monterey Jack cheese evenly over the top layer of the casserole.
Bake uncovered in the preheated oven for 20-25 minutes, or until the casserole is bubbling around the edges and the cheese on top is melted and slightly golden.
Remove the casserole from the oven and let it rest for 5 minutes before slicing.
Garnish with chopped fresh cilantro if desired, and serve warm.
Nutrition Facts
Calories |
4960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.4 g | 385% | |
| Saturated Fat | 175.9 g | 880% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1417 mg | 472% | |
| Sodium | 7222 mg | 314% | |
| Total Carbohydrate | 204.7 g | 74% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 37.3 g | ||
| Protein | 379.1 g | 758% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4071 mg | 313% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3268 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
