Go Back
–+ servings

Chicken Enchilada Dip

BakedCheesyChickenCreamyDipGarlicOvenQuickSavorySides
Time :25 minutes
Yield :6 servings
Print
Share :
Add as Preferred Source on Google

The Scoop

Enchiladas skipped the tortillas and went straight for the dip bowl!
Shredded chicken gets folded into creamy, cumin-spiced sour cream with green onions and Pepper Jack, then baked under a blanket of bubbly cheddar.
It’s creamy, cheesy, a little spicy, and exactly what tortilla chips were hoping for!
Hack it:
Mix in black beans, corn, or diced roasted peppers for extra texture.
Swap the chicken for shredded rotisserie chicken to make it even easier.
Top with diced avocado, Pico de Gallo, pickled onions, or crushed tortilla chips.
Leftovers:
Spread onto tortillas, add extra cheese, and crisp into quick quesadillas.
Spoon over tortilla chips and bake for loaded chicken nachos.
Stuff into baked potatoes with scallions and avocado.
Turn it into a creamy filling for tacos or burritos.
Spread onto toast or a tortilla, fold, and pan-fry until golden for an easy cheesy snack.

Ingredients

  • 1 1/2 cups sour cream
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup pepper jack cheese, shredded
  • 1 tablespoon green onions, sliced
  • 1 1/2 pounds chicken thighs and legs, cooked and shredded
  • 1/2 cup cheddar cheese, shredded

Directions

  • Preheat the oven to 425 degrees F.
  • In a large bowl, add the sour cream, the cumin, the garlic powder, the salt, and the cayenne pepper and mix until combined.
  • Add the pepper jack cheese, the green onions, and the shredded chicken and stir together.
  • Place the chicken mixture in the bottom of a baking dish, spreading it out evenly.
  • Cover with the cheddar cheese.
  • Bake in the oven until the cheese is fully melted, about 15 minutes.
  • Allow the casserole to cool and serve!
×