Description
This Chicken Enchilada Dip is a creamy, cheesy, and flavorful appetizer perfect for parties and gatherings. Made with shredded chicken, cream cheese, red enchilada sauce, and a blend of pepper jack and cheddar cheeses, this dip bakes to bubbly perfection and is best served hot with tortilla chips or fresh veggies.
Ingredients
Scale
Main Ingredients
- 4 cups shredded chicken
- 16 ounces cream cheese, room temperature
- 20 ounces red enchilada sauce
- 4 ounces shredded pepper jack cheese
- 4 ounces shredded cheddar cheese
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the dip evenly.
- Mix Cheeses: In a small bowl, combine the shredded pepper jack and cheddar cheeses and toss them together until well mixed.
- Combine Main Ingredients: In a large bowl, stir together the shredded chicken, softened cream cheese, and red enchilada sauce until the mixture is thoroughly combined and smooth.
- Fold in Cheese: Add 6 ounces of the mixed shredded cheese into the chicken mixture and fold it in gently to incorporate the cheese evenly.
- Prepare for Baking: Spread the combined mixture evenly into a greased 9×13 inch casserole dish and cover the dish with aluminum foil to keep moisture in while baking.
- Bake Covered: Place the casserole dish in the preheated oven and bake for 20 minutes to heat through and meld the flavors.
- Top and Finish Baking: After 20 minutes, remove the foil and sprinkle the remaining 2 ounces of shredded cheese on top. Return the dish to the oven and bake uncovered for an additional 10 minutes or until the cheese is melted, bubbly, and slightly golden.
- Serve Hot: Take the dip out of the oven and serve it hot with tortilla chips, crackers, or vegetable sticks for dipping.
Notes
- For best results, use freshly shredded cheese instead of pre-shredded for better melting and flavor.
- You can substitute the red enchilada sauce with green enchilada sauce for a different flavor profile.
- Make sure the cream cheese is at room temperature to help it blend smoothly into the mixture.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently in the oven.
- Optional garnish: serve with chopped cilantro or sliced jalapeños for extra flavor and presentation.
