Cream Cheese Chicken Enchilada Dip
Creamy, cheesy chicken enchilada dip made with cream cheese, two cheeses, shredded chicken, corn, and green chiles. Mild, easy, and baked in 20 minutes.
Servings 8 servings
Calories 282kcal
Ingredients
- 8 ounces cream cheese room temperature
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey jack cheese
- 1 cup cooked, shredded chicken
- 1 cup corn kernels fresh or frozen and thawed
- 4 ounces diced green chiles from a can
- 8 ounces enchilada sauce
- 1-2 tablespoons hot sauce to taste
- 1 tablespoon chopped chives
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1 tablespoon chopped cilantro
- Tortilla chips for serving
Instructions
- 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, Tabasco, salt, and cumin until well combined.
- Taste and add more hot sauce for extra spice.
- Transfer dip to an 8x8 baking dish and bake for 20 minutes or until hot and bubbly.
- Sprinkle with cilantro and serve hot with tortilla chips.
Video
Notes
Fresh sweet corn adds the best crunch, but thawed frozen corn works great too.
We've made this recipe with both Tabasco and Cholula. Either work well, just adjust to suit your tastes. Spice will vary between brands.
Swap the diced green chiles for diced jalapeno if you really like heat! As is, this recipe is pretty mild.
Nutrition
Calories: 282kcal | Carbohydrates: 8g | Protein: 14g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 759mg | Potassium: 171mg | Fiber: 1g | Sugar: 5g | Vitamin A: 923IU | Vitamin C: 4mg | Calcium: 250mg | Iron: 1mg