easy party dips

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!

enchilada recipes

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.

chicken enchiladas

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!

baked dips

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!

baked dip recipes

Bake in a preheated 350 degree oven for about 20 to 25 minutes or until bubbly and golden brown at the top!

enchilada dips

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! 

chips and dip

Green Chicken Enchilada Dip
Serves 8
Green Chicken Enchilada Dip tastes just like the classic dish. It's super easy to make and is perfect for parties. Use store bought rotisserie chicken!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 (8oz) blocks cream cheese, room temperature
  2. 1 cup sour cream
  3. 1 cup shredded chicken
  4. 1 1/2 cups shredded monterey jack cheese
  5. 1 teaspoon black pepper
  6. 1 teaspoon salt
  7. 1 (14oz) can green enchilada sauce
Instructions
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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!
Rachel Hollis https://msrachelhollis.com/