Description

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

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

Notes

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.