Green Chile Chicken Enchilada Dip

If you’re looking for a crowd-pleasing appetizer that’s rich, comforting, and bursting with Southwestern flavors, this Green Chili Chicken Enchilada Dip is the perfect recipe. Inspired by classic green chili chicken enchiladas, this dip transforms those bold, creamy, cheesy flavors into an irresistible hot appetizer that’s ready in just 35 minutes. It’s the ideal choice for parties, game days, potlucks, or anytime you need a quick and satisfying dip to serve with tortilla chips.

Ingredients

• 1 (8 oz) package cream cheese
• 1 cup sour cream
• 1 (10 oz) can green chili enchilada sauce
• 1 (4 oz) can chopped green chiles
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 2 cups cooked and shredded chicken
• 1/2 cup Mozzarella cheese
• 1 cup Monterey Jack cheese, divided

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, combine cream cheese, sour cream, enchilada sauce, green chiles, cumin, chili powder, and salt until smooth and fully mixed.
3. Stir in the shredded chicken, Mozzarella cheese, and 1/2 cup of the Monterey Jack cheese.
4. Transfer the mixture to an oven-safe baking dish or skillet.
5. Bake for 20 to 30 minutes, or until the dip is hot and bubbling.
6. Sprinkle the remaining 1/2 cup Monterey Jack cheese over the top and return to the oven until fully melted.
7. Remove from the oven and serve warm with tortilla chips.

Serving Tips

• Serve the dip piping hot straight from the oven for the best cheesy pull and texture.
• Pair with thick tortilla chips that won’t break easily.
• Offer sliced veggies such as celery sticks, bell pepper strips, or carrot sticks for a lighter dipping option.
• Use warm flour tortillas cut into wedges as a soft dipping alternative.
• Keep the dip warm during parties by serving it in a small slow cooker on the “warm” setting.
• Add fresh toppings like cilantro, sliced green onions, or diced tomatoes for a pop of color and freshness.
• Serve alongside other Mexican-inspired appetizers like salsa, guacamole, or queso for a full spread.

Storage Tips

• Store leftovers in an airtight container for up to 3–4 days in the refrigerator.
• Reheat in the oven at 350°F until warm and bubbly to preserve texture.
• Microwave reheating works well for small portions.
• Do not freeze this dip, as cream cheese and sour cream can become grainy once thawed.
• If the dip thickens after chilling, add a splash of milk or a spoonful of sour cream while reheating to restore creaminess.

Variations

1. Spicy Jalapeño Version
   Add sliced fresh jalapeños or pickled jalapeños to increase heat and create a spicier kick.
2. Creamy Ranch Enchilada Dip
   Add 1 tablespoon of ranch seasoning for a tangy, herb-filled twist.
3. Extra Cheesy Triple Blend
   Add cheddar cheese along with the Mozzarella and Monterey Jack for a three-cheese melt.
4. Green Chili Pork Dip
   Replace the chicken with shredded pork for a richer, slightly sweeter flavor.
5. Ground Beef Enchilada Dip
   Use seasoned cooked ground beef instead of chicken for a more hearty, classic enchilada profile.
6. Roasted Corn and Black Bean Dip
   Add black beans and roasted corn kernels for color, texture, and extra southwestern flavor.
7. Creamy Verde Poblano Dip
   Add roasted poblano peppers blended with a bit of sour cream for smoky depth.
8. Low-Carb Keto Enchilada Dip
   Reduce or omit the enchilada sauce and double the chicken and cheese for a thicker, keto-friendly version.
9. Spinach Green Chili Dip
   Add one cup of fresh or frozen spinach for a vegetable-packed variation.
10. Cilantro Lime Enchilada Dip
    Add lime zest and minced cilantro for a bright, fresh finish.
11. Hot Hatch Chile Dip
    Replace canned green chiles with real Hatch chiles (mild or hot) for authentic New Mexico flavor.
12. Enchilada Dip with Rice
    Add one cup of cooked rice to make the dip heartier and more filling.
13. Creamy Avocado Enchilada Dip
    Stir in mashed avocado after baking for an ultra-creamy and slightly cooling twist.
14. Tomatillo Enchilada Dip
    Swap enchilada sauce for tomatillo salsa for a tangier flavor profile.
15. Buffalo Green Chili Dip
    Add 1/4 cup buffalo sauce for a spicy, tangy fusion of flavors.

FAQs

1. Can I make this dip ahead of time?
   Yes, assemble everything in the dish and refrigerate up to 24 hours ahead. Bake when needed.
2. Can I use rotisserie chicken?
   Absolutely. It’s one of the easiest and most flavorful options.
3. Can I make this dip in a slow cooker?
   Yes. Mix everything in, cook on low for 2–3 hours, then stir and add cheese on top.
4. What can I serve with this dip besides chips?
   Veggies, toasted baguette slices, pita chips, soft tortillas, or crunchy crackers.
5. Can I freeze this dip?
   It’s not recommended because dairy-based dips tend to separate after thawing.
6. Can I use Greek yogurt instead of sour cream?
   Yes, but use full-fat Greek yogurt for the best texture.
7. Is this dip spicy?
   It’s mild, but you can increase heat with jalapeños, hot chiles, or spicy sauce.
8. What cheese melts best for this recipe?
   Monterey Jack and Mozzarella give the best creamy, stretchy melt.
9. Can I make it dairy-free?
   Use dairy-free cream cheese, sour cream, and shredded cheese alternatives, though melting may differ.
10. How do I keep it warm for parties?
    Transfer to a small slow cooker on warm to maintain the perfect consistency.

This Green Chili Chicken Enchilada Dip is a quick, delicious, and satisfying appetizer that never fails to impress. With creamy textures, bold spices, tender chicken, and melty cheese, it delivers all the flavor of your favorite enchiladas in an easy dip form. Ready in just over half an hour, it’s the perfect recipe to elevate any gathering and keep guests coming back for more. Whether you’re hosting a game day party or a casual get-together, this dip is guaranteed to be the star of the table.

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