Enchilada Dip
Dive into a crowd-pleasing flavor explosion with this irresistible Enchilada Dip! Loaded with creamy layers of cream cheese and sour cream, spiced up with enchilada sauce, and packed with tender shredded chicken, diced green chilies, and a blend of melted cheddar and Monterey Jack cheeses, this warm, cheesy dip is pure comfort food at its finest. Enhanced with a kick of ground cumin, paprika, and fresh cilantro, every bite delivers a tangy, smoky, and savory punch. This easy-to-make appetizer is oven-baked to gooey perfection and takes just 30 minutes from prep to table. Perfect for game day, parties, or any casual gathering, it pairs flawlessly with crunchy tortilla chips for the ultimate dipping experience. Get ready to wow your guests with this creamy enchilada-inspired dip that's sure to become a household favorite!
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Recipe Information
Ingredients
- 8 oz cream cheese
- 1 cup sour cream
- 1 cup enchilada sauce
- 1.5 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups cooked shredded chicken
- 4 oz diced green chilies
- 0.25 cup chopped cilantro
- 1 bag tortilla chips
- 1 tsp ground cumin
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a medium-sized mixing bowl, combine the softened cream cheese, sour cream, and enchilada sauce. Mix until smooth and well combined.
Stir in the ground cumin, paprika, salt, and black pepper to incorporate the seasonings into the mixture.
Add the cooked shredded chicken, diced green chilies, and chopped cilantro to the bowl. Stir until evenly distributed.
Fold in 1 cup of the shredded cheddar cheese and 0.5 cups of the shredded Monterey Jack cheese.
Transfer the dip mixture to a baking dish (8x8 inches or similar size) and spread it out evenly.
Sprinkle the remaining shredded cheddar cheese and Monterey Jack cheese evenly over the top of the dip.
Place the baking dish in the preheated oven and bake for 20 minutes or until the cheese on top is melted and bubbly.
Once baked, remove the dish from the oven and let the dip rest for 5 minutes to slightly cool.
Garnish with additional chopped cilantro, if desired, and serve warm with tortilla chips for dipping.
Nutrition Facts
Calories |
4312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.7 g | 382% | |
| Saturated Fat | 146.7 g | 733% | |
| Polyunsaturated Fat | 36.9 g | ||
| Cholesterol | 1031 mg | 344% | |
| Sodium | 6675 mg | 290% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 34.0 g | ||
| Protein | 256.4 g | 513% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2953 mg | 227% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2617 mg | 56% | |
*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.
