Chicken Enchilada Dip

This Chicken Enchilada Dip is a crowd-pleaser! Creamy, cheesy, and bursting with flavor, it's perfect for any gathering.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 servings

Course: Appetizer

Cuisine: Mexican

2 cups cooked and shredded or cubed chicken Use rotisserie chicken for convenience or cook your own.
1 brick cream cheese softened
1/2 cup mayonnaise
1 1/2 cups shredded cheese divided, use a Mexican 4 cheese blend for authentic flavor
1 can diced green chiles 4 oz, un-drained
Chopped fresh cilantro For garnish
Tortilla chips for serving

Preheat your oven to 350°F (175°C) to ensure your dip bakes evenly and gets that deliciously golden top.
In a large mixing bowl, combine the softened cream cheese, mayonnaise, and half of the shredded cheese. Mix until smooth and creamy.
Stir in the cooked chicken and diced green chiles (with their juices) into the creamy mixture. Make sure everything is evenly coated.
Spread the mixture into a greased baking dish. Sprinkle the remaining shredded cheese on top for that cheesy crust.
Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the dip is bubbly and the cheese is melted and slightly golden.
Remove the dip from the oven and let it cool for a few minutes. Top with chopped fresh cilantro before serving with tortilla chips. Enjoy every cheesy bite!