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Cheesy Chicken Enchilada Dip

5 from 2 votes
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  • 12 ounces cream cheese, softened
  • 8 ounces white cheddar cheese, freshly grated
  • 6 ounces monterey jack cheese, freshly grated
  • 1 cup cooked and shredded chicken
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 1 (4 ounce) can of diced green chiles
  • 1/2 cup enchilada sauce
  • 1 cup freshly chopped butter lettuce
  • 1/2 cup grape tomatoes, quartered
  • 1/4 cup fresh cilantro
  • 4 green onions, sliced
  • tortilla chips for serving


  • Preheat the oven to 400 degrees F. Spray a baking dish (8×8, 8-inch round, etc) with nonstick spray.
  • In the bowl of an electric mixer, add the cream cheese and about 3/4 of the cheese. Beat on medium speed until creamy and combined. Use a large spoon and stir in the chicken, paprika, cumin, chili powder, onion powder, salt and pepper. Once it’s combined, stir in the garlic, green chiles and enchilada sauce until mixed. Spread the dip into the baking dish and cover with the remaining cheese. Bake for 25 to 30 minutes, or until the top is golden and bubbly.
  • Remove the dip from the oven and cover it with the shredded lettuce, tomatoes, cilantro and green onion. Serve immediately.

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