Cream Cheese Chicken Enchilada Dip
This chicken enchilada dip recipe is loaded with all kinds of tasty Mexican flavors, from chipotle to enchilada sauce to sweet corn!
Do you want to hear the saddest thing ever?
I made my husband dip for the football game last Sunday. That’s not the sad part.
The sad part is that we moved to Nebraska and we no longer get the Bears games out here in the middle of nowhere. My husband cried real tears, you guys. Big, fat, crybaby tears.
So, there we were, with a bowl of dip and no football game worth watching.
We’re a Chicago Bears family. And by that, I mean, my husband loves the Bears and I love football food and will sometimes wear a Bears t-shirt if it’s both cute and comfy, but I always have a real fear that someone is going to see me in the shirt and ask me a question about the team. I used to have that same fear back in high school when I would wear this band shirt that was a really pretty color of blue, but I didn’t actually like the band all that much. I studied up on their songs, just in case someone quizzed me about it.
I thought about studying up on the Bears and then decided that I’m no longer in high school and I can just kick the questioner in the shins and run away. Seems like a good plan.
Anyway, when the people at Tabasco reached out with an email about creating some football food using their spicealicious (I’m sorry) hot pepper sauce, I jumped on it for two reasons. Reason one, I love spicy football food. Reason two, I would totally win some cool points with my husband over this.
So, I mentioned to the Tabasco peeps that we were currently living in Nebraska, but that the Bears were our favorite team and they asked me to create a dish using a local Chicago favorite…corn! Which actually works really well in Nebraska, because I don’t know if you’ve ever been here or not, but CORN. FOR DAYS.
I modified our family’s favorite chicken enchiladas into this dip and spiced it up with Tabasco Chipotle Pepper Sauce. I chose the chipotle sauce, because I thought it would work well with the Mexican flavors, but also because my husband and son, for some really weird reason, do not think chipotle is spicy at all. My husband is a serious wimp when it comes to spicy food and even mild buffalo wings are too hot for him. So, Chipotle is a great way for me to spice food up for myself but still keep him happy. I’m not sure that this translates to other, normal human beings or if this is just a weirdo thing my husband has going on. Give it a try and report back?
And after all those words, I can see that my plan to make my husband think I’m cool probably just failed. First I told the internet he’s a crybaby and then I told them he’s a wimp. Sorry, husband. At least you’re cute.
Cream Cheese Chicken Enchilada Dip
8 ounces cream cheese, room temperature
1/4 cup sour cream
1 cup grated cheddar cheese
1 cup grated Monterey jack cheese
1 cup cooked diced or shredded chicken
1 cup corn kernels (frozen or fresh)
4 ounces diced green chiles
15 ounces enchilada sauce
2 tablespoons Tabasco Chipotle pepper sauce, more to taste
1 tablespoon chopped chives
1 tablepoon chopped cilantro
1 teaspoon salt
1/2 teaspoon cumin
tortilla chips, for serving
Preheat oven to 350 degrees.
Add the cream cheese, sour cream, cheddar cheese, and Monterey jack cheese to a medium bowl and beat with an electric mixer until well combined. Stir in the chicken, corn, green chiles, enchilada sauce, chives, cilantro, Tabasco, salt, and cumin until well combined.
Taste and add more Tabasco if desired.
Spread dip into an 8x8 baking dish and bake for 20 minutes or until hot and bubbly.
Serve hot with extra Tabasco and tortilla chips.
Big thanks to Tabasco for sponsoring this recipe! I have been compensated to create this recipe and share it with you. As always, my opinions are my own.