We’re big fans of green chicken enchiladas over here at The Chic, so we decided to turn one of our favorite dishes into a delicious dip! You know we can never stray too far away from a yummy dip. As with our other dips, this Green Chicken Enchilada Dip is super easy to make, and only requires a handful of ingredients!
This dip happens to be even easier than our other dips because there is no sautéing or grilling necessary. You just cream together the cream cheese and sour cream. Then add the remaining ingredients.
I used store bought rotisserie chicken for this recipe. But if you happen to have leftover chicken from the night before, feel free to use that. I shredded the chicken instead of chopping it because I feel like most times, chicken is shredded for enchiladas!
Pour the dip into a baking dish, an 8-inch square will do. I used two smaller baking dishes. It doesn’t really matter what you put it in, just as long as it’s oven safe. Then pour more green enchilada sauce on top and sprinkle with lots of monterey jack cheese!
Bake in a preheated 350 degree oven for about 20 to 25 minutes or until bubbly and golden brown at the top!
I served the dip with tortilla chips, but feel free to serve it with whatever you like. You can use crackers or potato chips, even veggies!
- 2 (8oz) blocks cream cheese, room temperature
- 1 cup sour cream
- 1 cup shredded chicken
- 1 1/2 cups shredded monterey jack cheese
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 (14oz) can green enchilada sauce
- Preheat oven to 350 degrees F.
- In a large bowl, cream together the cream cheese and sour cream. Add in the chicken, 3/4 cup monterey jack cheese, salt and pepper, and half of the enchilada sauce. Stir until evenly combined.
- Transfer the dip to a baking dish and top with the remaining sauce and monterey jack cheese. Bake for about 20 to 25 minutes or until bubbly and golden brown on top. Serve with tortilla chips or cut veggies. Enjoy!
