Name: CHEESY CHICKEN ENCHILADA DIP
Prep time: 5 min
Cook time: 9 min
Total time: 9 min
Ingredients: 1 can (12.5 oz chicken or about 1-1 1/2 cups of cooked, shredded chicken); 1 can (10 3/4 oz condensed cream of chicken soup); 1 can (5 oz evaporated milk); 1 cup shredded cheddar cheese; ⅓ cup finely chopped onion; 1 can (4 ounces chopped green chiles); 1 packet taco seasoning

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Cheesy Chicken Enchilada Dip is loaded with cheese, chicken, and a little bit of spice too! Add some chips and this is the perfect easy appetizer for a party!

Cheesy Chicken Enchilada dip is my go-to recipe when it comes time to take an easy appetizer to a party. This chip dip is super easy to make and is absolutely delicious! You can make Mexican dip recipe in the microwave or in a pan on the stove, or you can even throw everything together in a mini slow cooker and heat it up for a few hours.

Chip dip made with chicken and taco seasoning

Cheesy Chicken Enchilada Dip is an easy appetizer that is always a big hit. This dip is best served warm so I usually make it and then transfer into a small slow cooker when I take it to a party so that I can keep it plugged in and keep it warm the whole time. This recipe is my favorite chip dip -all the flavors of a chicken enchilada in a bowl! And of course, anything with cheese is amazing!

What’s the best cheese to use in a chip dip?

You can use regular cheddar cheese in this cheesy dip, but a lot of other types of cheese work well too! Because of the green chiles and taco seasoning in the dip, the flavors work well with Monterey Jack cheese or a fiesta Mexican blend of cheese. Use your favorite shredded cheese or a combination of two or three of your favorites!

Ingredients in Cheesy Chicken Enchilada Dip

Chicken: You can use a 12.5 oz can of shredded chicken or you can use about 1 1/2 cups of cooked, shredded chicken. I like to use rotisserie chicken because it’s easy and I usually have a stash in the freezer, but canned chicken works great too and is easy to keep in the pantry. If you use canned chicken, make sure to drain it well.

Cream of chicken soup: You will need a 10.75 ounce can of cream of chicken soup.

Evaporated milk: Make sure to use just a small can (5 oz) of evaporated milk.

Cheddar cheese: The recipe calls for a cup of shredded cheddar cheese. You can also use a cheddar-jack blend or a Mexican blend – they work great too!

Onion: Just 1/3 cup of finely chopped onion adds a lot of flavor to the dip. If you don’t love onions, you can just add a 1-2 teaspoons of onion powder to the dip instead.

Green chiles: Add a 1 can (4 ounces) chopped green chiles to the dip. No need to drain those!

Taco seasoning: One packet of taco seasoning really kicks up the flavor for the dip. If you buy taco seasoning in a larger container, you’ll need about 3 tablespoons.

Mixing all the ingredients together to make Cheesy Chicken Enchilada Dip.

How to make Cheesy Chicken Enchilada Dip

You can make this chip dip recipe on the stovetop or in the microwave. Both methods are quick and easy!

STOVETOP METHOD: Combine all of the ingredients in a medium saucepan. Heat over medium heat, stirring occasionally until cheese is melted and everything is warmed through (about 6-8 minutes).

MICROWAVE METHOD: In a 2 quart microwave-safe dish, combine all of the ingredients and microwave on high for about 4-5 minutes. Stir and then microwave about 3-4 more minutes or until heated through. And that’s it! So easy!

You can serve the dip immediately or you can transfer to a small slow cooker and keep it turned to warm until ready to serve. Any leftovers can be stored in the refrigerator for a few days. To reheat the leftover dip, just heat it in the microwave at 30 second intervals until warmed all the way through.

Serve this cheesy appetizer warm with tortilla chips.

CHEESY CHICKEN ENCHILADA DIP

Cheesy Chicken Enchilada Dip is loaded with cheese, chicken, and a little bit of spice too! Add some chips and this is the perfect party food!

5 from 2 votes

Print Pin Rate

Course: Appetizer

Cuisine: Mexican

Keyword: Cheesy Chicken Enchilada Dip

Prep Time: 5

Cook Time: 9

Total Time: 9

Servings: servings

Calories: 137kcal

Author: Jessica & Nellie

Ingredients

1 can 12.5 oz chicken or about 1-1 1/2 cups of cooked, shredded chicken
1 can 10 3/4 oz condensed cream of chicken soup
1 can 5 oz evaporated milk
1 cup shredded cheddar cheese
⅓ cup finely chopped onion
1 can 4 ounces chopped green chiles
1 packet taco seasoning

Instructions

STOVETOP METHOD: Combine all of the ingredients in a medium saucepan. Heat over medium heat, stirring occasionally until cheese is melted and everything is warmed through (about 6-8 minutes).
MICROWAVE METHOD: In a 2 quart microwave-safe dish, combine all of the ingredients and microwave on high for about 4-5 minutes. Stir and then microwave about 3-4 more minutes or until heated through. And that’s it! So easy!
Serve warm with tortilla chips.

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What type of chicken is best in this appetizer recipe?

Rotisserie chicken: You can use any type of cooked, shredded chicken, but I usually use rotisserie chicken in this recipe because it is so moist, flavorful and easy too! Grab a rotisserie chicken from Costco and it’ll only take a few minutes to shred all the chicken that you need.

Slow cooker: One of my favorite ways to make shredded chicken is in a slow cooker – all you have to do is place the chicken in a crockpot for about 5-6 hours on low with a can of chicken broth and it will just fall apart when it’s done cooking.

Instant Pot: Recently, I have discovered another way to cook and shred chicken by using an Instant Pot! I just place a few chicken tenderloins or 1-2 chicken breasts in my Instant Pot, set it on high pressure for about 7-8 minutes and then just a few minutes later I have perfectly cooked chicken that shreds easily with two forks – I still can’t believe how fast and easy it is!

Cheesy Chicken Enchilada Dip with chips.

What do you serve with Cheesy Chicken Enchilada dip?

Tortilla chips are absolutely amazing with this dip – this dip recipe is perfect as a chip dip! Just make sure to use a sturdy chip – Tostitos scoops are one of the best chips for being able to hold a lot of dip!

You can also use other types of crackers like Wheat Thins or Triscuits if you prefer. It would probably taste great with veggies also – carrots, peppers, cherry tomatoes, etc.

You can also use this chicken dip as a filling for enchiladas or burritos or other Mexican recipes. Just wrap the filling in flour or corn tortillas and sprinkle some cheese on top. Bake at 350° for 20 minutes or until the cheese on top is melted.

I also love to eat this dip as a chicken filling for lettuce wraps – just place a couple spoonfuls of the chicken mixture into a large piece of Romaine lettuce and fold up like a taco! Low carb and absolutely delicious!

Need more appetizer recipes? You’ve got to try these:

The Best Chicken Tenders appetizer