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A square white ceramic baking dish is full of cheesy, creamy chicken enchilada dip. A hand holding a chip is in the act of scooping up dip and you can see cheese strings pulling up away from the hot cheese top.
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4.72 from 7 votes

Creamy Chicken Enchilada Dip

This simple Creamy Chicken Enchilada Dip takes a classic dinner and makes it into the perfect appetizer for game day or your next party. Minimal ingredients and great flavor make this recipe a party regular!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Appetizer
Cuisine: Mexican
Servings: 10
Calories: 261kcal
Author: Mirlandra


  • 1 pound cooked and shredded chicken
  • 8 oz cream cheese very soft
  • 1 cup sour cream
  • 1/3 cup salsa Verde
  • 1 can chopped green chilies 4oz
  • 8 oz shredded Mexican blend cheese additional cheese to garnish if desired
  • 1 package taco seasoning or the equivalent from the canister


  • Preheat oven to 375 F.
  • Butter or oil a 9”x9” casserole pan (you can use a larger casserole dish and make a thinner dip if desired – just reduce the baking time.)
  • Combine the cream cheese and sour cream together until smooth. 
  • Mix everything else into the cream cheese mixture and spread in an even layer in the pan.
  • Bake at 375 for 45-60 minutes or until hot through and bubbly at the edges.
  • Garnish with additional cheese if desired and continue to bake just until melted.
  • Serve hot with tortilla chips or use to fill flour tortillas.


Calories: 261kcal | Carbohydrates: 2g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 303mg | Potassium: 98mg | Sugar: 2g | Vitamin A: 645IU | Vitamin C: 0.5mg | Calcium: 197mg | Iron: 0.3mg