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Chicken enchilada dip in a white baking dish on a table.

Cream Cheese Chicken Enchilada Dip

 This chicken enchilada dip makes the perfect appetizer or football food!
Course Appetizer
Cuisine American
Keyword crowd pleasers, easy dip recipes, game day recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 287kcal


  • 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 diced or shredded chicken
  • 1 cup corn kernels frozen or fresh
  • 4 ounces diced green chiles
  • 15 ounces enchilada sauce
  • 2 tablespoons Tabasco sauce more to taste
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped cilantro
  • 1 teaspoon salt
  • 1 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 tortilla chips.




Calories: 287kcal | Carbohydrates: 10g | Protein: 14g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 1186mg | Potassium: 174mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1070IU | Vitamin C: 5.4mg | Calcium: 249mg | Iron: 1mg